Costa de Marfil Amargo Cacao Ceremonial
Ceremonial cocoa (full-fat cocoa paste, cocoa pulp) with a distinctive, intense, and rich oily dark chocolate flavour, enriched with nutty notes and strongly roasted coffee. This is a pure Forastero with a high tannin content.
“Costa de Marfil Amargo” comes from the green West Africa.
Product Details
| Brand | |
|---|---|
| Flavour | Bitter |
| Cacao Species | Forastero |
| Weight | N/A |
| Composition | 100% Cacao Paste (ground cacao beans) |
| Allergens | This cacao contains no allergens. |
Nutritional data
Per 100 g| Nutritional value | 595.7 kcal |
|---|---|
| Protein | 12.3 g |
| Carbohydrates | 7.3 g |
| Sugar | 1 g |
| Salt | 3.2 g |
| Fat | 54 g (from which saturated 34 g) |
Ivory Coast is one of the world’s major cacao producers and is known for producing high-quality cocoa. The cacao from Ivory Coast belongs to the Forastero variety and is grown on plantations by local farmers.
Cacao beans from the Ivory Coast have a distinctive, intense flavour with notes of fruits and flowers, as well as a sweet, caramel undertone. This cacao is often used in the chocolate industry, where it forms the basis for many different types of chocolate.
Recently, Ivory Coast has been gaining a reputation as a country striving for sustainable cacao production. Many organizations and companies, such as Rainforest Alliance and Fairtrade International, are working to increase sustainable cocoa production in the country by supporting local farmers and their families, as well as protecting the natural environment.
What is cacao paste?
It is the dried, shelled, and then ground cacao beans, which take the form of a hard but brittle block or lumps.
Properties of cacao
Ceremonial cacao is a special form of cacao used in ceremonies by the indigenous cultures of Mexico, and Central and South America. It contains theobromine, caffeine, anandamide, phenylethylamine, and flavonoids that affect the body and mind. Consuming ceremonial cacao helps regulate mood, relieve symptoms of depression and stress, reduce pain and inflammation, and strengthen the immune and cardiovascular systems.
You can read more about the properties of cacao here.
How to prepare cacao?
Mix between 10-20 grams of crushed cocoa with water, vegetable or animal milk (200 ml) and spices such as chilli, vanilla, cinnamon or cardamom. If desired, sweeten with honey or other healthy sugar. it is worth adding spices and honey at the end of the process.
You can find all the recipes for ceremonial cacao here.
What can be made from cacao paste?
Cacao paste is a very versatile culinary ingredient that can be used to prepare many different dishes and desserts at home. Here are some ideas of what can be made from cacao paste:
- Hot chocolate: Cacao paste is the ideal ingredient for making hot chocolate. Just dissolve the paste in milk or water, add sugar and season with your favourite spices, such as cinnamon or vanilla.
- Desserts: cacao paste is an ideal ingredient for preparing desserts such as brownies, chocolate cakes, truffles or milk chocolate. Just add the paste to a cake or cream to add an intense cacao flavour.
- Beverages: cacao paste can also be used to prepare various beverages, such as smoothies, shakes and shakes. Just add the paste to a blender with milk, banana or other fruits and season with your favourite spices.
- Sauces: cacao paste is an ideal ingredient for making sauces for meats, vegetables or salads. Just add the paste to the sauce and mix it with other ingredients to add an intense cacao flavour.
- Chocolate flakes: Cacao paste can also be used to make homemade chocolate flakes. Just dissolve the paste with milk, add sugar and mix with oatmeal, then dry in the oven.
Remember that cacao paste is very intense in flavour, so it should be added in moderation to dishes.
Daily dose of cacao
About 10-20 grams. Occasionally, you can increase to 50 grams.
Classification of ceremonial cacao
Any natural cacao in the form of a paste, beans, nibs (crushed cocoa beans) or powder is bitter, nevertheless, we can divide them into less bitter or dry.
Our cacao flavor scale is:
- Sweet
- Semi-sweet
- Slightly dry
- Semi-dry
- Dry
- Bitter