Cacao Fruit Chocolate

One Ingredient Source Chocolate: CACAO FRUIT. Sweetened naturally by the cacao itself. Cacao fruit is the only ingredient in the best chocolate couverture you will ever experience. If you want dark chocolate perfection, this is the one for you. Cacao fruit is the source ingredient, mildly sweet. Clean and without cane sugar, no added vanilla and no emulsifier... not even extra cocoa butter is added. This is cacao fruit purity as a chocolate and with balanced flavor.

***No other added sugar because this chocolate is made entirely from pure 100% cacaofruit.

What if you could sweeten pure chocolate with cacao fruit? It is possible and it works beautifully.

Cocoa fruit is bitter sweet and dark with natural tropical flavors, vibrant and fresh. Heirloom Ecuador cacao fruit is used in making this gourmet chocolate.

***This is one of the lowest carbon footprints possible for chocolate because it is a single ingredient cacao fruit using up-cycled cacao pulp as the sweetener and not sugar. It is whole food, whole fruit usage. This is a sustainable sourced cacao, chocolate.

WholeFruit Chocolate handling tips:

*Melt below 104F when working with whole fruit chocolate because of its delicate and raw, fresh fruit nature.

*How to temper Whole Fruit Chocolate? Melt below 104F, Crystallize 81F, Work at 88F and Cooling 68F.

*Store tightly sealed to protect from humidity (relative humidity should be 50% or less). Cacao fruit chocolate absorbs moisture quickly and can develop a thick viscosity.

Cacao Fruit Chocolate Ingredients: Unsweetened chocolate and dry cacao fruit juice concentrate.

The Future of Chocolate is as Nature Intended.

Pure chocolate, but not bitter and with a sweet tasting experience. The natural sweetness is from the addition of the fragrant and fruity cocoa pulp that coats the precious cocoa beans.

Chocolate up until now has only been made from the dark and bitter cacao seeds (cocoa beans), found in neat rows lined up long way inside the fruit pod found growing on the Theobroma Cacao Tree. These cocoa seeds when handled properly and ground with sugar are the ingredients of traditional chocolate. As an analogy, this type of chocolate making is like using only the seeds of a mandarin and not the entire fruit: pulp and juice. Using such a small part of the fruit like only the seeds can be seen as missing some of the best part. The cocoa orchard farmers have known and indulged in the wonderful cocoa juice and pulp when harvesting cacao fruit. This nourishing indulgence is some of the best tasting part of cacao... sweet and tropical with banana and juicy lychee flavors.

Now you can have the very best part too.

Through innovation and clever science, the whole fruit is being used to make chocolate. This special chocolate is a one ingredient source without the addition of a second ingredient source like cane sugar or soy.

Purity in taste and purity in ingredients, a true single source chocolate. The carbon foot print in making this chocolate is significantly reduced due to ingredients all found bundled in one beautiful pod without the need to import or export from other suppliers in other countries. The reduction in multiple ingredient transit costs reduces CO2 emissions.

Another benefit is increased wages for those managing the cocoa orchards as they have multiple income sources beyond selling the cocoa beans. Now the cocoa farmers also include the sweet white cacao pulp in their repertoire of cash crops. Even the colorful pod in the raw form is upcycled by grinding and making cacao baking flour, a gluten free flour that works just like almond or coconut flour.

Today the entire fruit is used in making wonderfully healthy tasting chocolate ingredients that are vegetarian, environmentally conscious and smart. This is the future of chocolate.

The sweetness in this chocolate is from the natural cacao fruit juice.

Cacao Fruit Chocolate Couverture

Glycemic Index of approximately 40

Fiber and Natural Cacao Alkaloids