Country of Origin: Peru
Please read this: Cacao Paste may 'bloom' due to variations in heat during shipping. This can cause a lighter brown layer to appear often on the surface of the paste which makes it appear as if the chocolate is old. When you melt (temper) the chocolate it will return to the perfect original form. It is not a fault in the product & we do not refund or return the chocolate due to blooming.
What is 'Ceremonial Grade' Cacao Paste? Ceremonial grade cacao paste is a minimally processed, 100% pure form of Cacao from the Criollo bean, made by grinding lightly roasted and fermented beans into a paste without any additives. It retains a higher nutrient profile compared to processed cacao powder and is often sourced from specific Mesoamerican regions, using traditional methods intended to honor the plant.
Pure bitter chocolate (ground cacao beans)
Cacao paste is produced by grinding the Cacao Nibs to a smooth, liquid state. Cacao Paste is also know as Cacao Liquor, unsweetened chocolate, baking chocolate or bitter chocolate. In Canada and Europe, other names include Cocoa (Cacao) Mass and Cocoa Liquor. (Despite its name there is no alcohol present). During the manufacture process the cacao paste is liquefied and thus is called liquor, however afterward solidifies and becomes pure bitter chocolate great for confectionary or for manufacturing sweeter forms of chocolate by blending it with Cacao Butter and a sweetener.
Make your own artisan raw chocolate by blending Cacao Paste and Cacao Butter and sweetening with Agave Syrup or Coconut Sugar. Enjoy this Aztec and Mayan superfood obtained from premium quality Cacao Beans organically grown in their land of origin.
Cacao Paste has a great advantage over cacao powder for making chocolate because it stays solid at room temperature. You can make chocolate using cacao paste, cacao butter and a sweetener of your choice. This chocolate will stay solid at room temperature. When chocolate is made using cacao powder instead of cacao paste, it needs to be kept in the fridge as it is softens at room temperature.
Make a real hot chocolate using our ceremonial grade cacao paste. Here's how:
- Gently warm your water or milk in a pan.
- Carefully chop or grate your ceremonial cacao, weigh the amount you want and add the cacao. (We also stock, when available, in a 500g size, small pieces of our ceremonial grade cacao paste which is perfect for this purpose)
- As it melts mix in well with a whisk. You can blitz in with a hand blender for a creamier, frothier drink.
- Serve in your favourite cup and sweeten to taste. Enjoy
