Less sugar, Zero chemicals, a taste without camouflage Cacao's outmost expression
Cacao is an ancestral plant. It has been used as an aliment, rather than just as a dessert or sweet. Our encounter with the “old continent” made exceptional mixtures, although its use was highly modified.
Jave, one of our allies rescued a traditional “formula” through which cacao was produced: in a mix with agave’s syrup, without any sugar or milk, and a bit of cinnamon and almonds. With this formulation, they elaborate cacao bars with a very high energetic content.
Caracol Purpura, on its side, works with small cacao producers, under the same philosophy they work with coffee growers: in small batches and paying a lot of attention to a fair trade. Their products do include sugar and milk but in lower quantities and always very organic. They offer 10 different formulas: with chile pasilla (lightly spicy), lavander, sea salt, and many others. Carlos, the owner, is a cacao producer from a third generation. His quest is to innovate and go back to cacao as the ancestral and basic function: to nurture people.
Are you ready for this adventure of flavor and quality food?