White cacao (also known as theobroma bicolor) grows in ancient forest gardens of Mexico. Not only are these forest gardens habitat for fauna like the jaguar, they provide ways for indigenous communities to create safety belts of communal use around natural areas. This is beyond conservation, and is rooted in millennia of ecological and spiritual stewardship. Today, ChocoSol is proud to be part of a small cadre of chocolatiers, chefs, farmers, and artisans participating in the regeneration of the white cacao, both through seedling planting and intercultural encounter, dialogue, and exchange, as well as through recipe development and intercultural learning. ChocoSol's Jaguar chocolate recipe integrates spices including mamey oil, and rosita flowers from the ancient forest gardens to give our Jaguar its memorable taste.
This chocolate can be enjoyed as is, or turned into an amazing international gold award-winning hot chocolate - simply blend 5 squares with 8oz of hot water.
Tasting notes caramel, peanut*, coffee, butterscotch.
Ingredients: white cacao, raw cane sugar, cacao butter, coconut sugar, rosita de cacao, mamey seed, vanilla pod, sea salt.
Free of gluten, dairy, nuts, soy, additives, and preservatives.
Cacao percentage: 75%
Weight per bar: 75g