Raw Criollo Cacao Paste




Cacao paste is made by grinding cacao nibs into a smooth liquid state. The product remains liquid only as long as it is being ground and then solidifies at this temperature. There is no heat used in this process.
This product is organically produced.

What is criollo cacao?

There are actually three different types of cacao used in chocolate production today. Two hundred years ago criollo was the predominant cacao bean; it has become scarcer now as it is less resistant to disease so now the more robust Forastero dominates the world-wide market. The Trinitario is a hybrid between Criollo and Forastero, developed in Trinidad to survive the conditions there. and now used to produce most fine/flavour cocoa. More rare to find today, it was Criollo that was the original fine/flavour cacao. It has a distinctly reddish tinge and a complex taste, including hints of nuts, caramel and vanilla.

Nutrition information (per 28g)

Calories 160
Sodium 0 mg
Total Fat 14 g
Potassium 0 mg
Saturated 8 g
Total Carbs 9 g
Polyunsaturated 0 g
Dietary Fiber 1 g
Monounsaturated 0 g
Sugars 2 g
Trans 0 g
Protein 5 g
Cholesterol 0 mg