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You can immediately taste the typical chocolate flavour of these cocoa beans, but it is very delicate. There are no burnt notes as the roasting preserves the natural cocoa notes.
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The Putumayo region which borders Ecuador in the south of Colombia, is mountainous and close to the Amazon rainforest. In the Orito region, many farmers have converted to producing the prestigious and rare Criollo cocoa bean. The roasted beans reveal little bitterness, much finesse and elegance, followed by pronounced aromatic notes.
The selected beans are farmed without using chemicals. The trees grow in clearings in the middle of the forest.
The dehusked version, i.e. without the shell covering the bean, means that high quality nibs can be produced. You can quickly make cocoa butter if you crush the beans with a pestle and mortar, and then it is easy to make delicious pure cocoa sticks. When made into a powder this cocoa can be made into strong milky drinks, spice up sauces and sauce bases, biscuits, creams and spice mixes.
The raw version, not dehusked, therefore covered with the shell, can be made into top quality sweets. To do this, simply coat it with dark, milk or white chocolate, then cover with bitter cocoa powder or icing.
The result is remarkable.
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