CACAO "PASTE" (LIQUOR) Criollo
IT CAN BE MELTED DOWN OR PULVERIZED TO MAKE YOUR OWN CHOCOLATE RECIPES!
The journey from Bean to Chocolate: Once the pods are opened and the beans and their sorrounding pulp extracted, there are four principal steps to produce the cacao "nibs" (kernels) -1)Fermentation, 2)Drying, 3)Roasting (toasting) and 4)Winnowing- which are to be ground into "paste" (liquor) and this is what we need for making any chocolate recipe!
Fine Aroma Cacao from Soconusco, Mexico, land with rich biodiversity where wild Cacao trees produce the highest grade beans. Creole (Criollo) Cacao is an ancient variety, non-hybrid, produces “fine and flavor” beans, the scarcest and most highly regarded for their complex flavor and aroma.
*It comes within a basket handmade by artisans in Chiapas, Mexico.