Unroasted Cacao Mass — Coarse Stone Ground
A rustic cacao mass made from our unroasted cocoa nibs, stone ground in a melanger for 12 hours. We stop the grinding while the cacao still has a distinctly coarse texture, giving it a gently grainy bite and a character of its own.
Made without roasting, this cacao offers the flavour of the nibs themselves, with their naturally occurring cocoa butter incorporated into the mass. The deliberately coarse finish takes inspiration from traditional stone-ground cacao preparations.
Enjoy it as an intense, unsweetened cacao bite, blend it into a warm cacao drink, or use it in recipes where a little texture is welcome.
Ingredients: 100% unroasted cocoa nibs.
Process: Stone ground for 12 hours.
Texture: Coarse and rustic.
Single origin: Peru
500g is a block packed in a brown zip pouch, 5kg is 10x500g blocks. 20kg is 40x500g blocks.
Varieties: Criollo, Trinitario, local small varieties (Chunco, Vrae)
Region: San Martín, Junín, Ayacucho
Roasting level: Low
Acidity: Medium
Bitterness: Medium
In chocolate, fruity notes and woody tones stand out thanks to the rich flavour profile and low roasting level.
Packaging: Zip doypack.
Ceremonial cacao from Peru
It originates from Peru, where it is considered a drink of the gods and has a long history connected with Mayan culture.
Peruvian cacao also has a high content of minerals such as iron, chromium, zinc, and potassium, and is a source of B vitamins, vitamin E, K, and folic acid.
