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Cacao Paste - 73% Cacao Criollo - Ecuador

£13.00

Artisan Cacao from Ecuador
THE GRANDCACAO
Cacao production in America has existed for many centuries, even before the Spaniards’ arrival. Beginning in the late eighteenth century, cacao became a strategic commodity in Ecuadorian life. In 1779, the country went through its first major cacao boom, which carried on until around 1842. Some authors even state that cacao was the economic driver that helped finance two great moments in national history: Independence and the Liberal Revolution.

Until the late nineteenth century, fertile soil conditions and temperatures, as well as the adequate rainfall on the Ecuadorian coast, made for an ideal setting for producing the finest cacao in the world with excellent levels of productivity: this was known as National Cacao.

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Description

100% cacao from Ecuador refers to chocolate made entirely from cocoa solids with no added sugar or other ingredients. Ecuador is known for producing some of the world's finest cacao beans, with a distinct flavor profile that includes floral and fruity notes.

Cacao beans are harvested from the cacao tree and then roasted to develop their flavor. After roasting, the beans are ground into a paste, known as cocoa liquor. This cocoa liquor can be further processed into chocolate bars or other chocolate products.

When chocolate is labeled as 100% cacao, it means that it contains only cocoa solids and no added sugar or other ingredients. This type of chocolate is also commonly referred to as unsweetened chocolate or baking chocolate.

Ecuadorian 100% cacao chocolate is often praised for its complex and intense flavor, with notes of dried fruit, nuttiness, and floral undertones. It is commonly used in baking and cooking, as well as enjoyed on its own by chocolate lovers who appreciate its unique flavor profile.
The Ecuador-origin cacao is Manufactured from 100% pure cocoa paste with intense strong notes of cocoa, free from artificial preservatives, sweeteners and colourful.
THE GRANDCACAO
Cacao production in America has existed for many centuries, even before the Spaniards’ arrival. Beginning in the late eighteenth century, cacao became a strategic commodity in Ecuadorian life. In 1779, the country went through its first major cacao boom, which carried on until around 1842. Some authors even state that cacao was the economic driver that helped finance two great moments in national history: Independence and the Liberal Revolution.

Until the late nineteenth century, fertile soil conditions and temperatures, as well as the adequate rainfall on the Ecuadorian coast, made for an ideal setting for producing the finest cacao in the world with excellent levels of productivity: this was known as National Cacao.

Vegan friendly, no sugar added.
Enjoy for as a healthy snack, melt if you fancy a fullbody hot chocolate or as a dip for your strawberries. For inspiration recipes sing up our newsletters.

Instructions: Add in your hot chocolate maker or in a pan 200ml of your preferred milk and add around 8 teaspoons of hot chocolate(depending on your personal taste).

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Our sachet is 100% Bio.

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