Raw premium Criollo cacao bean nibs (pieces of peeled low fermented cacao beans) are tempered into these smooth chunks of cacao. They are unroasted and unsweetened and ready to use in your recipes. A quick and easy way to make chocolate.

Our cacao paste comes from Esmeraldas in Ecuador.  Esmeraldas is located right in the middle of the equatorial line, in one of the most biodiverse countries on earth: Ecuador. The land is very fertile, allowing farmers to grow numerous kinds of plants, which in turn give back to the soil and influence the flavor of our cacao with an environmentally sustainable approach. Grown within shaded and wild plantations, our cacao absorbs unique profiles, making the bean so much more complex.

For generations, the small farmers of Esmeraldas, have been in love with cacao. The social enterprise formed is composed of over 800 small farmers all over Esmeraldas, covering over 1000 hectares of land of cacao. 

By avoiding pesticides and other chemicals, they help preserve the health of our land, their families and of you, the consumer.

 Our Cacao paste is a quality aromatic genetically " pure" bean grown on small farms or farms or farmers usually grouped in cooperatives who choose to plant less productive but more valuable varieties of cacao. It represents 1% of world production and therefore the price farmers receive is higher. 

Chocolate with a fine aroma and notes of roses and fruit trees.

INGREDIENTS.: Raw ORGANIC CACAO PASTE

NET WT: 16 oz.

Product of Ecuador.

Chocolate Fantasy Pie (recipe by Bliss)
Crust
1 ½ c. brazil nuts
1 ½ c. dates, pitted

1. Blend in a food processor well.
2. Press into pie plate forming crust.


Filling 1 c. cacao chunks
½ c. coconut oil
½ c. cashews
1 vanilla bean
½ c. agave nectar

1. Blend nibs, coconut oil, cashews and vanilla bean in a high-powered blender. Use a spatula to work mixture into blade. As the mixture warms up it will blend better.
2. Add agave and blend briefly until mixed
3. Pour into crust, smooth with spatula
4. Refrigerate or freeze for 3 hours

CALL FOR QUANTITY & BULK PRICES. If you'd like to see these in your local market or veg cafe' email us their information and we will arrange it.

Recipe - Chocolate Mint Freezy
Blend 2 cacao chunks with 1 1/2 cup water, 3 tablespoons agave nectar, 1/2 cup almonds or pecans, 2 sprigs fresh mint or 1/2 teaspoon peppermint extract for about one minute in a high powered blender. Now add 3 cups of ice and blend into a slurry. Share with three friends or just a very special friend.

WARM WEATHER NOTICE
Dark chocolate may melt at temperatures over 90 F. We are not responsible for this during shipping. It will still be good to eat and can be placed in the refrigerator to solidify.