100% Cacao for savoury and sweet recipes for real depth of flavour
100% natural. Vegan. No Added Sugar
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.
Only Natural Ingredients
Cocoa solids: 100%.
Free from dairy, alcohol, gluten, nuts and soya
These beautiful Trinitario beans come from the ancient San Agustin district in the foothills of the Colombian Massifs.
Farming methods are traditional, and no chemicals are used.
Use this 100% cocoa in both savoury and sweet dishes.
Keep it by your cooker and grate a few grammes into all kinds of savoury dishes in the same way as you would add salt or pepper to bring real richness and depth.
If you are a purist, make your cakes and desserts with 100% cacao as this has more acidity left in than 70% chocolate and so will carry its flavour better with other ingredients.
If a recipe asks for 100g dark chocolate, simply put in 70g of cacao and an extra 30g of sugar.
Use these 70:30 proportions to convert any recipe.