Guatemala Baya Crudo Raw Ceremonial Cacao
Ceremonial raw cacao (full-fat cacao paste, cacao pulp) from Guatemala of the Criollo species from the Polochic region is raw cacao that has been produced at temperatures below 42 degrees Celsius. As a result, it retains its natural flavour qualities. It is characterised by a delicate yet rich flavour, dominated by milk chocolate, with delicate notes of black berries and other forest fruits. An aftertaste of hazelnuts and cardamom also looms on the horizon. The cocoa is exceptionally mild, neither bitter nor sour, but rather sweet.
The plantation where Baya cacao grows is located in the picturesque Polochic Valley in Guatemala and is farmed organically according to permaculture principles. All stages of production, from harvesting to the production of cacao paste, are carried out sustainably, respecting the environment.
Product Details
| Brand | |
|---|---|
| Cacao Species | Criollo |
| Flavour | Semi-sweet |
| Composition | 100% Cacao Paste (ground cacao beans) |
| Allergens | This cocoa may contain traces of nuts, milk and soy. |
| Note | Raw cocoa should always be boiled (about 3 minutes or more) before consumption. |
Nutritional data
Per 100 g| Nutritional value | 645 kcal |
|---|---|
| Protein | 14.2 g |
| Carbohydrates | 16.8 g |
| Sugar | 0.4 g |
| Fiber | 13.2 g |
| Fat | 55.5 g (including 44 g saturated acids) |
| Salt | 0.1 g |
Raw cacao paste from Guatemala, of the criollo variety, is made from unroasted cacao beans. This ensures that the paste retains most of its natural ingredients.
The criollo bean is considered one of the best cocoa beans in the world for its intense flavor, rich aroma and high fat content. Criollo beans are rare and account for only about 5% of the world’s cocoa production.
It is also highly nutritious, it contains many nutrients such as magnesium, iron, copper, manganese and vitamin C. In addition, raw cacao paste from Guatemala, the criollo species, is rich in antioxidants such as flavonoids, which can help protect the body from disease and inflammation.
Raw cacao paste from Guatemala, of the criollo variety, has an intense, rich cacao flavour that is bitter and mildly acidic.
Guatemalan cacao paste can be used in a variety of homemade recipes, including smoothies, shakes, coconut milk, yoghurt, and muesli, to make homemade chocolate or combined with water as a drink.
In addition, raw cacao paste from Guatemala, the criollo species, can be used as an ingredient in natural cosmetics, in skin care products, as it contains many antioxidants that help protect the skin from harmful external factors. It can be used as an ingredient in homemade face and body masks, lotions, oils and moisturizers.