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Cocoa Beans

Harvested in October. This delicious bean is as good as a candy! Releases bitter and fruity notes. Grate it into a creamy sauce, will enhant your cake mixture or hot chocolate.

Crush it with a pestle and mortar to use in your Mexican mole recipes.

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Once grated, its bitter and fruity notes will add a creative twist to a sticky chocolate cake. The strong intense flavours of these beans bring out the flavours of the primary forests and will enhance homemade muesli, coconut granola, creamy sauces for poultry or summer truffles with chocolate. They can also be used whole in infusions with ginger and coconut or in a home-made Indian chai.

These cocoa beans are totally natural and are considered by some as a superfood due to their high nutritious content (essential nutrients, vitamins, minerals and antioxidants) which fight disease or might even slow the ageing process. Cocoa beans are used in making chocolate. After they are harvested, they are immediately removed from their husks then fermented and left out to dry in the sun. They are removed from their husks by hand to preserve the full aromas of the beans.


Additional Information

Country Peru
Post No
Ingredient Cocoa beans
Storage conditions Keep at room temperature in a dry place.
Allergen Allergen free
Use By date 3 years
Nutritional info No
Botanical genus and species Theobroma cacao
Other names Cocoa beans
Culture mod Introduced
Color Brown
Intensity scale No
Aromatic footprint n/a


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