Borneo Berau Cacao Ceremonial
Ceremonial cacao (full-fat cacao paste, cacao pulp) made from 100% Trinitario beans is characterised by its delicate, sweet taste. Because the cacao paste is very finely ground, conched and gently tempered, the texture of this product is smooth and silky.
The cacao from Berau, a region in Borneo, is sourced from traditional, small-scale plantations where it is grown in an environmentally friendly way. As a result, the cacao from Berau has a unique, intense flavour with perceptible notes of red fruit and citrus, which give it a unique smoothness and harmony.
Product Details
| Brand | |
|---|---|
| Flavour | Sweet |
| Cacao Species | Trinitario |
| Composition | 100% Cacao Paste |
| Allergens | The product may contain traces of milk, soy, and nuts. |
Nutritional data
Per 100 g| Nutritional value | 765 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 22 g |
| Sugar | 0 g |
| Fat | 48 g |
| Salt | 0 mg |
Cocoa that grows in Borneo’s Berau region is usually categorized as Forastero or Trinitario cocoa. Cacao trees grow between 0 and 500 meters above sea level, and their fruits are shaped like large, spherical or ellipsoidal berries that contain 20 to 50 cacao seeds inside.
The cacao from Borneo’s Berau region has an intense flavour with notes of chocolate and nuts, with added caramel and fruity tones.
The process of producing Borneo cacao in the Berau region begins with the manual harvesting of the ripe cacao fruit. The cacao beans are then separated from the rest of the fruit, and are fermented and dried in the sun.
Borneo cacao is prized for its quality and intense flavour. Although the region is not as well-known as some other regions in the world, Borneo cacao is growing in popularity and is increasingly appreciated by chocolate lovers.