Cocoa paste

A single cacao bean contains 54% fat (that’s the cacao butter), 31% carbohydrates (mainly fibre with a tiny amount of sugars), 11% protein (including arginine, glutamine and leucine), 3% polyphenols (flavonols and proanthocyanins) and less than 1% trace minerals including magnesium, iron, copper and phosphorus.

Cocoa paste is the natural product of ground nibs, which are drawn from the fruit of the Theobroma Cacao tree. Raw cacao paste (also called Cacao Liquor) is made by crushing raw cacao beans into a liquid. This liquid quickly solidifies at room temperature and the result is cacao paste.

Because no heat is used in this process, cacao paste retains its natural properties. Cacao paste is naturally about 55% cacao butter and is an extremely smooth product great for use in any chocolate recipe. If you are looking for true dark chocolate, this is it. Not 80% or 90%, but 100% pure organic cacao. No additives, sweeteners or anything else.

This product is essential for true cacao chefs who are looking for chocolate creations that are firm and silky at room temperature, or one-of-a-kind homemade healthy chocolate fudge.

Cocoa paste is a fantastic blank canvas, and invites you to be creative with its use. It’s great because you can cook with it whilst retaining all the original cocoa bean taste and smell. At home you can add small chunks to dried fruit and nuts to create your own trail mixes, or grate fine shavings over ice cream or sweet desserts.