100% Cacao for savoury and sweet recipes for real depth of flavour.
100% natural. Vegan. No Added Sugar
100% Chulucanas cacao is a true cook’s ingredient; it inspires.
This is my favourite 100% cacao to use for my daily hot chocolate! In meat dishes it adds depth of flavour, colour and shine.
For more intense flavour in sweet recipes, 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.
Chulucanas, a native Criollo with distinctive notes of raisins and plums, grows high in the Morropon province of Peru.
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 a Piura Criollo bean grown in Chulucanas in the Morropan province of Peru.
It is certified organic.
The bean is a distinctive white colour and much prized among craft chocolate makers.
You’ll taste its beautiful notes of raisins and plums.
Use this 100% cocoa in both sweet and savoury dishes.
Plus this is the cacao I use to make my hot chocolates: whisk 90g cacao with 400ml hot water and 2 table spoons of sugar until it is thick and frothy. Perfect!
Given its fruity flavour profile, use this 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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