100% Cacao for savoury and sweet recipes for real depth of flavour.
100% natural. Vegan. No Added Sugar
100% Javan Dark Breaking cacao is a true cook’s ingredient; it inspires.
These beans from the volcanic soils of Surabaya. Their soft caramel and toffee notes are breath-taking, they make an amazing chocolate mousse!
In sweet recipes simply 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.
Use cacao in savour cooking to add depth to meat dishes like gravies and casseroles, or simply grate over a mushroom risotto.
Pure Ingredients. Pure Flavours. Pure Pleasure.
Only Natural Ingredients
Cocoa solids: 100%.
Suitable for vegans
Free from dairy, alcohol, gluten, nuts and soya
This beautiful cacao is made from the Javan Dark Breaking Bean.
They are grown in the volcanic soils of Surabaya on Java in Indonesia, towered over by the fearsomely beautiful and still active Mount Bromo.
They are the marmite of my beans. Love them or hate them with their deep, sophisticated, caramel toffee notes.
Use this 100% cocoa in both savoury and sweet dishes.
Grate a few grammes into casseroles or gravies to bring depth of flavour in the same way as you would add salt or pepper.
This beautiful bean from Surabaya has natural caramel notes. I love to make desserts with it. There is nothing like a gorgeous mousse with caramel, toffee notes.
In the same way as you add salt to caramel, try adding a little salt when you use this cacao.
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.