100% Cacao for savoury and sweet recipes for real depth of flavour. Vegan. No Added Sugar
100% cacao Sambirano is a true chef’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 cacao from ‘bean to bar’ to capture the mind-blowing different flavours of the world’s great cacaos.
This Madagascan treasure develops its juicy notes of summer fruits on the banks of Sambirano river.
Long forgotten flavours of the world’s great cacaos
Only Natural Ingredients
Cocoa solids: 100%.
Suitable for vegetarians, vegans
Free from dairy products, alcohol, gluten and soya
This beautiful cacao is made from a Trinitario bean from the Bejofo Estate in the Sambirano Valley in the north west of Madagascar.
Aromatic cacao has been grown here since 1920 and has established a world wide reputation.
These are fine Trinitario beans that have been certified organic.
I describe it's flavour notes as summer fruits - imagine you have a bowl of berries that you have given a quick squeese of lemon juice.
Use this 100% cocoa in both sweet and savoury dishes.
Plus it makes the most fantastic fresh cream truffles.
This is a particularly good way to catch the flavour notes of the cacao.
Given its fruity flavour profile, use Chulucanas cacao in recipes that involve fruit.
So if you were making a mousse to serve with a fruit coulis, or making a gooey pudding with jam in the bottom.
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.
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