Colombian Black

100% cacao San Agustin is a true cook’s ingredient, it inspires.

Make supreme truffles, reflecting perfectly the flavour of the bean, or add a little to your savoury cooking to add depth of flavour, colour and shine eg to gravies and casseroles.

For more intense flavour in cakes and desserts, use 100% cacao to replace 70% dark chocolate.

Adjust the ingredient quantities as follows. Take 70% of the quantity of chocolate and make this the quantity of cacao.

Take 30% of the quantity of chocolate and add this amount of extra sugar.

I make all my cacao in small craft batches from ‘bean to bar’ to capture the stunningly individual flavours of the world’s great cacaos.

I discovered these beautiful Trinitario bean in the ancient San Agustin District, in the foothills of the Colombian Massif.

Go with them on a journey of flavour, their soft notes of dark cherries and damsons, dancing through the depths.