Mexico Yoloxóchitl (Tabasqueño) Cacao Ceremonial
Ceremonial cacao (full-fat cacao paste, cacao pulp) from Mexico reveals a deliciously deep dessert chocolate flavour to the palate. Notes of beeswax can be sensed in the background. The cacao has very low acidity and a fine, refined bitterness with hints of wormwood spills over only at the end of the tasting, which is why this can be called a sweet cacao.
Yoloxóchitl cacao comes from a small, organic plantation located in the state of Tabasco, Mexico, where it is sustainably grown. Bees assist in the fermentation process, which demonstrates the exceptional purity of the grains and that the product is pesticide-free. If it had EU certification, it could undoubtedly be called organic or BIO.
Yoloxóchitl cacao is made from a blend of Guayaquil (30%) and Criollo (70%) beans.
Product Details
| Brand | |
|---|---|
| Cacao Species | Criollo |
| Flavour | Semi-sweet |
| Composition | 100% Cacao Paste |
| Allergens | The product may contain traces of milk, soy, and nuts. |
Nutritional data
Per 100 g| Nutritional value | 504 kcal |
|---|---|
| Protein | 6.4 g |
| Carbohydrates | 36.5 g |
| Sugar | 0 g |
| Fat | 48.8 g |
Criollo cacao, which grows near Yoloxochitl in the state of Tabasco, Mexico, is a rare variety of cacao, considered by many to be one of the best in the world. Criollo cacao fruits are smaller than other cacao varieties but have a unique flavour and aroma.
Criollo cacao from Yoloxochitl is grown in a traditional way, without the use of artificial fertilizers and pesticides. These plants grow in the shade of tropical trees, which provides optimal conditions for their growth and development. Criollo cacao fruits are hand-picked and fermented, then dried in the sun.
Criollo cacao from Yoloxochitl has a sweet flavour with notes of tropical fruits and spices, making it ideal for making high-quality chocolate and other cacao products. It is also a popular cacao among artisanal producers who want to preserve traditional chocolate-making methods and cherish cultural heritage.
Criollo cacao from Yoloxochitl in Tabasco, Mexico, is considered by many to be one of the most valuable cacao varieties in the world.