Our current selection of roasted cacao is a Criollo/Trinitario cross from Alto Beni in Bolivia, from the 2015 vintage.
Description from the roaster:
Cacao beans: These are whole, roasted cacao beans, with their hulls left on, un-winnowed. Can be crushed and used as a tea, eaten out of hand like you would a nut, or made into chocolate with the right equipment. 4oz resealable pouch.
Cacao nibs: Small pieces of the cracked cacao bean. These can be used to make a “Cacao Au Lait”, as a crunchy element in baked goods, a topping on ice cream or salads, used in granola bars or trail mixes, or just eaten by the handful. 4oz resealable pouch.
Cacao hulls: This is the thin, papery skin the surrounds the whole cacao bean. It’s rich in theobromine, which has a similar effect on the body as caffeine but with a much more gentle come-down. It makes a great tea and is a nice alternative - or addition - to coffee. 3oz resealable pouch.
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