Trinitario cacao is a hybrid of Criollo and Forastero that originated naturally on the island of Trinidad and is considered one of the most important cacao varieties. The fruit of this species is characterised by its ease of cultivation and delicious complex flavour, making Trinitario one of the most widely used species for chocolate production.

Trinitario is grown in many countries, including the Dominican Republic, Mexico, Colombia, and Jamaica. Trinitario cacao from the Dominican Republic is particularly appreciated for its rich flavour notes, such as nuts, vanilla, and caramel. The fruit of this species is relatively large and has thin skin and a sweet, aromatic pulp.

Trinitario cacao seeds from the Dominican Republic are similar to those from Criollo and are easily fermented, allowing for optimal flavour and aroma. Trinitario is commonly used in the production of premium chocolate.

Trinitario cocoa from the Dominican Republic is often grown on a small scale by local farmers who use traditional farming and processing methods. This production method preserves the unique flavour and aroma of the cocoa and ensures decent working conditions for the farmers.

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, improving mood and concentration, relieving symptoms of depression and stress, reducing pain and inflammation, and strengthening the immune and cardiovascular systems. The consumption of ceremonial cacao is also considered a spiritual experience that helps develop inner wisdom, intuition and spiritual sensitivity and is often used in shamanic practices and meditation.

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

Allergen information: it contains no allergens