Madagascan Black

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.