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Cacao - the seeds of the true cacao tree (Theobroma cacao), also known as cocoa beans.
The seeds removed from the ripe cocoa fruit are fermented together with the pulp on them. During fermentation, the increased temperature inside the beans interrupts vital processes, and the organic compounds formed give the beans their flavor. Fermented beans are dried - so that as little moisture remains in them as possible and they do not go rancid. In addition, the dried seeds of the cocoa tree are re-picked.
To make chocolate and cocoa powder, cocoa beans are roasted, shelled and crushed. Then the cocoa butter is pressed. Cocoa powder is obtained by grinding the mass remaining after squeezing cocoa butter.
It is the highest quality cocoa for baking and beverages. This cocoa is high in fat - the cocoa butter in this product is between 20 and 22 percent. The higher the fat, the better quality cocoa, the darker it is and the deeper its taste, and in baked goods you won't even be able to tell that it's cocoa and not chocolate.
Storage conditions: store in a sealed package, in a dry, cool place.Manufacturer: UAB EKO PLANET
Ingredients: organic cocoa beans of the highest quality.
Nutritional value 100 g
|Energy||1560 kJ, 379 Kcal|
|Fat||21.0 g (20 - 21%)|
|- of which saturated||13 g|
|- of which sugar||0.9 g|
Cacao butter is the edible fat extracted from raw cacao beans. It has its subtle chocolate flavor and taste.
Perfect for making hot chocolate and other hot drinks, flavoring milkshakes, puddings, various baked goods, decorating desserts.
These cacao nibs are high in fiber. Low in sugar. Raw.
Carob (sweet carob, licorice bean tree) is an excellent alternative for people who do not consume coffee, cocoa and chocolate, because carobs do not contain stimulants - caffeine and theobromine, which are found in coffee and cocoa beans, and less calories and fat than chocolate.