Raw Cacao Paste – Peruvian Criollo, Organic
£12.45 – £21.99
Raw cacao paste is an essential ingredient for home made raw chocolate and other raw desserts. It happens to be the best way to make a scrumptious, dairy-free hot chocolate that is just sooo good for you. Check out our recipe here. We absolutely love stocking this raw cacao range for its high quality, uncompromised ethics, mineral-rich content and endless guilt-free creative possibilities in the kitchen.
Raw cacao paste (also known as raw cacao mass or raw cacao liquor) is a ground-up cacao bean in a set liquid form (butter and powder still together).
It is one of the most medicinal and concentrated ways of consuming cacao. We love making strong, traditional hot chocolates using raw cacao paste. It is the simplest and the best way of getting that hot chocolate magic just right.
Let’s remember that cacao reintroduced itself to the modern world as an amazing mood enhancer (active components Anandamide, also known as a bliss molecule, and Tryptophan are responsible for this) that can support the first steps out of depression, boredom, apathy, lethargy into self-love, enthusiasm, happiness, and love.
It is also an amazing heart opener used not just for the taste factor, but also therapeutically for couples, groups, and communities, healing emotional and mental traumas and allowing modern men’s hearts to shine through, reclaiming the strength and courage to live fully and authentically.
Cacao (especially organic, fair-traded, wild, or single estate) comes from a very bio-diverse ecosystem with rich soil. No wonder it is super rich in minerals and phytonutrients such as magnesium, calcium, iron, and zinc (among many others). Cacao has the ability to boost the immune system, strengthen the cardiovascular system, sharpen the mind, and improve mental focus. It is also a great aphrodisiac. Read more about it here.
We source our Peruvian cacao with quality management in mind, from producers committing to healthy, high-quality cacao. We are committed to fair trade, which helps to promote better income distribution among the farmers by advancing timely and fair payments and by being aware of the social responsibility for the welfare of people involved. The farmers nurture the trees, handpick the cacao pods, and separate the beans for fermenting. After a carefully controlled fermentation process, the cacao beans are sun-dried to retain their natural qualities. The beans are then hand-peeled, before further processing into nibs, paste, butter, and powder. Chocolatiers and artisan chocolate producers have used Peruvian cacao to create the world’s finest chocolate products. Peru’s cacao products are used for the best chocolate in the world. Criollo beans are soft and pale pink in color and their taste is delicate and complex. Criollo beans are famous for their richness in secondary flavor notes, long flavor duration, and a greater and more complex fat content.
If you love cacao as much as we do, read our article about medicinal uses of cacao in everyday life here.
Did we say cacao?:)
Store in a dry, cool place in an air-tight container.