Cacao paste is from organic cacao nibs which have been removed from the pods, naturally fermented for 3-5 days in wooden containers (reaching a temperature of around 50^o C) then sun-dried. The beans are fragmented into ‘nibs’ before they are ground. The friction of the grinding process raises the temperature of the nibs above the natural melting point for cacao of 30 – 36^o C, to produce a rich liquid. The raw liquid then solidifies as it cools to produce this wonderful dark cacao paste. This raw cacao paste is made from certified organic cacao beans and contains no additives.

Also known as cacao liquor or cacao mass, this paste is a wonderful ingredient for making superb homemade chocolate, desserts, superfoods and raw treats. It is valued for its rich flavour and aroma, as well as for being a natural source of antioxidants.

How to Use:

Raw organic cacao paste can be added to smoothies or grated over breakfast bowls for a boost in the morning. Or make a traditional Aztec xocolatl instead of tea or coffee: simmer cacao paste in a pot of water for 5 minutes with a whole chilli, cinnamon and a vanilla pod.

Cacao paste is the perfect ingredient for all your raw or cooked desserts. Use it in ganache, mousse, puddings, truffles and chocolates, brownies and cakes. This versatile food can even be added to savoury recipes like chilli beans or chicken.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Image for illustrative purposes only.