A typical chocolate bar would contain 60% of cocoa butter, more than what a bean carries with it. The secret being in the fact that cocoa butter remains solid until it comes in contact with the human body when it melts releasing pleasant tastes and aromas that overcome our senses. The butter in its liquid form will quickly absorb into the skin, leaving behind the distinctly coloured solids. However forgotten, the healing properties of cocoa can easily be witnessed on damaged, burned or scarred skin with sometimes overnight curing effects. The emollient and moisture balancing abilities of cocoa butter are widely exploited in the pharmaceutical industry today, where the cocoa butter is introduced in various skin creams, balms and lotions. Here the pure form of cocoa butter is valued as a healing aid. Often recommended for the treatment of chapped skin and lips has the unique ability in preserving nutrients in excellent condition until in contact with skin. It can soften and plump and polish the skin anywhere on the body without leaving a greasy, oily feeling or appearance after the application. It is excellent in preventing dry, itchy skin and lips, deeply nourishing with its unique combination of oleic, palmitic, stearic and linoleic fatty acid ingredients. The two characteristic amines, theobromine and anandamide, that are abundant in cocoa have often been commented upon for their benefit to human health and well-being. Pure pressed cocoa butter is the basic ingredient in UmpiLumpi as a well balanced emollient and a unique source of nourishments.
Cocoa beans, the source of our beloved chocolate, when pressed, give us their precious juice, the cocoa butter. Theobroma cacao by its botanological name, meaning the food of gods, was believed by the ancient populations of Central America to be the gift of god to men. Numerous healing properties were attributed to the ground bean paste, either when ingested in the form of a drink, with pepper and annatto additives or when applied externally to the skin and body. The infamous delicacy has conquered Europe in the 16th century as a sweet drink, and by the end of the 17th century it had found its way in numerous deserts.