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Cacao Liquor Peruvian - Raw and Organic (250g, 1kg, 5kg, 20kg)

 

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Description

Cacao liquor is made by pressing the whole cacao bean and heating it at very low temperatures until it forms a paste. This is the stage before it separates into cacao butter and cacao powder; this is the whole, unrefined raw bean.

Our Cacao Liquor comes from Peru and is guaranteed truly raw. Virtually all cacao products on the market which claim to be raw are made from the raw bean, but in the process of pressing them into the paste or liquor, they become heated. Ours is more crumbly than you may be used to, and the flavour is slightly more bitter. If you care about your foods being actually raw, as we do, then you will appreciate the difference in our product.

The beans are carefully selected, then washed, disinfected, air-dried, de-husked, pulverized, ground, pressed, molded and tested for heavy metals before packing.

Nutritional Information

Nutritional Informationper 100g
Energy574 Kcal 2401 kj
Fat48.4 g
- of which saturates26.8 g
Carbohydrate33.6 g
- of which sugars-
Dietary Fiber27.3 g
Protein18 g
Salt-

Further Information

Check out Kate's Chocolate Mud Pie recipe here, using our cacao liquor for the most intensely chocolately chocolate torte ever!

Podcast

Click here to play the podcast interview with Pedro from the Peruvian farming co-operative where we source our cacao. Full of fascinating insights into how to produce truly raw products, and the unique manufacturing processes that are needed to ensure that these raw organic foods are premium quality, and produced with high regard for the environment and the farmers.

How To Use

Cacao liquor makes an extraordinarily chocolate product because you don't have to add a lot of extra fats to it as you would if you were making raw chocolate with cacao nibs or cacao powder. For an intense chocolate experience, just gently melt your cacao liquor and add your sweeteners and other foods of choice, to taste.

This is also the cacao we use for cacao ceremonies.

 

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