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 of West Cameroon 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.
|Genus and botanical species||Theobroma cacao|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|