Imagine standing in the dense, green heart of the Peruvian Amazon basin. The air is warm and filled with the scent of ripe mangoes, wild oranges, and damp earth. You are not just anywhere here; you are standing at the cradle of cacao.

Less than an hour from here lies Monte Grande. An archaeological site that turned the cacao world upside down a few years ago: researchers found the earliest traces of human cacao consumption there. A sensational 6,500 years old.

The cacao trees that grow here in the Utcubamba region are direct descendants of these primeval ancient trees. A living, liquid gold. And it is precisely from these historically significant beans that our new, natural cacao butter is extracted.

But this botanical treasure trove is in acute danger.

The silent dying of the ancient trees

When traveling through Peru today, one rarely sees this old, wild cacao. Over 90% of regional stocks have been replaced in recent decades by modern, high-yield hybrids (like CCN-51). Monocultures instead of biodiversity.

Finding the old, native trees of the Cajamarca-Amazonas variety, separating them from the hybrids, and protecting them is like looking for a needle in a haystack. Experts estimate that this true ancient cacao grows on fewer than 5% of farms today.

Together with the smallholder farmers of the CEPROAA and APROCAM cooperatives as well as the SwissContact organization, our partner Original Beans has taken on this mammoth task. The result? The very first protected designation of origin (Denominación de Origen, or D.O. for short) for cacao in all of Peru!

Similar to champagne or parmesan, only those who can prove they grow the old cacao, follow strict organic guidelines, and cultivate the cacao in biodiverse mixed forests – surrounded by papayas, limes, and mandarins – are permitted to carry this seal.

Unadulterated for your senses

Because this cacao is so special, we treat it with the utmost respect. Our cacao butter is pressed directly at the source using purely mechanical processes. And most importantly: it is not deodorized.

While the industry often strips cacao butter of all its scents and active ingredients through chemical and thermal means to obtain a sterile, flavorless mass, our butter remains absolutely natural. When you let it melt on your tongue, it unfolds its fine, chocolatey bouquet of flavors. And on your skin? Thanks to its full content of natural vitamin E and antioxidants, it provides exactly the rich suppleness your skin deserves.

Discover our cacao butter

The Kakao Mischa Impact Fund: Consumption that changes lives

Such a project cannot be reconciled with the harsh, often unfair rules of the normal global market. To give farmers the security they need not to chop down the old trees for quick yields, real, long-term prospects are required.

And this is exactly where you come in – and our Kakao Mischa Impact Fund.

With every purchase of our products, a fixed portion flows directly into this fund. We firmly believe that chocolate and cacao butter should not only flatter the soul but also regenerate their origin. Through your support, we can guarantee prices for the 2026 Amazon Project that cacao farmers on the normal market can only dream of.

A cycle of good 🤲

The next time you open our natural cacao butter for your kitchen or your homemade cosmetics, take a deep breath. This scent was not created in a laboratory. It is the scent of 6,500 years of natural history, of wild orange trees in the Peruvian agroforest, and of a fair future for the families in Utcubamba.

Thank you for being part of this cycle. Let’s make the world a little softer together. For your skin, your palate, and for the people at the origin.

How you can use the cacao butter 🥰

A cream that reminds your skin of its own strength. Sometimes you don't need much. No long ingredient lists and no complicated formulas. Just a few natural ingredients that complement each other and give your skin exactly what it already carries within it: protection, suppleness, and balance.

What you need

• 50 g cacao butter
• 30 g shea butter
• 20 ml jojoba oil
• 15 ml almond oil
• 10 drops vitamin E
• Optional: 5–8 drops lavender essential oil

How your cream is made

Slowly melt the cacao butter together with the shea butter in a water bath. As soon as both are completely liquid, remove from heat and stir in the plant oils and vitamin E.

Let the mixture cool slightly until it begins to thicken. Then, whip it for a few minutes with a hand mixer. This creates a wonderfully light, almost mousse-like cream. Filled into a clean jar, it will keep for several months.

Why your skin will love it ☺️

Our cacao butter forms a fine, natural protective layer on the skin and helps retain moisture. At the same time, shea butter provides intensive care, while jojoba and almond oil absorb deeply and leave the skin velvet-soft.

Especially after showering, after a long day in the sun, or during the cold winter months, this cream unfolds its full power. A small care ritual that reminds you every day to take good care of yourself.

A hair oil for shine, suppleness, and lively tips

Our hair tells stories. Of sun, wind, salt, hair dryers, adventures, and sometimes even stress. It's all the nicer to give something back to it now and then. This hair oil nourishes dry and damaged hair without weighing it down unnecessarily.

What you need

• 20 g cacao butter
• 30 ml argan oil
• 20 ml jojoba oil
• 10 ml broccoli seed oil
• Optional: 5 drops rosemary essential oil

How to make it

Carefully melt the cacao butter in a water bath and then stir in the remaining oils. Fill the mixture into a dark glass bottle or jar. Since cacao butter solidifies again at room temperature, your hair oil may become creamy. It melts within a few seconds between the palms of your hands.

Application: Rub a small amount between your hands and work it gently into the ends.

For intensive care, you can also use the oil as a hair mask. Apply it generously to the lengths, leave it on for at least an hour or overnight, and then wash your hair as usual. Especially curly, wavy, or dry hair loves this natural combination.

Start with cacao butter now

Melt-in-your-mouth cacao hearts 🤎🤍

Our cacao butter is much more than just a care product. It is the pure fat of the cacao bean and exactly what gives high-quality chocolate its unmistakable melt.

With just a few ingredients, you can create small pralines that go perfectly with a cup of ceremonial cacao.

What you need

• 40 g cacao butter
• 40 g ceremonial cacao
• 60 g almond butter
• 2–3 tbsp maple syrup
• a pinch of sea salt
• optional vanilla, cinnamon, or cardamom
• chopped hazelnuts, pistachios, or freeze-dried raspberries for sprinkling

How it's done

Slowly melt the cacao butter in a water bath. Stir in the ceremonial cacao, almond butter, maple syrup, and spices until a smooth mass forms. Fill into small praline molds or use a spoon to form small mounds on parchment paper. Garnish with nuts or berries as desired and then refrigerate for about an hour.

A small moment of indulgence, whether as an accompaniment to your morning ritual, a loving gift, or a conscious time-out in the afternoon, these little cacao hearts remind you that indulgence doesn't have to be complicated.

Sometimes a few natural ingredients, a little time, and a moment of mindfulness are enough. 💫

You can find more recipes in our Recipe E-Books 🥰 Have fun trying them out.