Venezuelan Black

Rio Caribe is a king among cacaos.

It is grown on the Paria Peninsula on the north eastern side of Venezuela and takes its name from the small fishing port of Rio Caribe.

Farming methods are traditional and no chemicals are used.

It is an exceptionally fine Trinitario bean, and has really unusual levels of depth and complexity.

It’s nutty coffee notes unfold slowly and stay with you.

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.

It will bring depth of flavour and shine to gravies, casserole, risottos, soups etc

Rio Caribe is the absoltule classic cacao for baking and is the bean Ottolenghi uses to make his brownies with.

It pairs particularly well with spirits like rum, cognac and whisky.

For sweet recipes, simply adjust the ingredient quantities as follows.

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.