ORGANIC COCOA
Organic Cocoa (Theobroma cacao), grown using organic farming methods, offers a rich, intense, and slightly bitter flavor, ideal for making chocolate drinks, desserts, pastries, and gourmet recipes. Prized for its energizing and antioxidant properties, it adds depth and authenticity to all your culinary creations. As a natural product, it guarantees rigorously selected organic quality.
Organic cocoa is undoubtedly one of the most renowned ingredients in gastronomy worldwide. Nearly 3 million metric tons are consumed each year—that’s about 95 kilograms per second! Grown in South America and Africa, it has captivated the entire world with its bold flavors, which are highly prized today.
Primarily used in chocolate production, it turns out to be an excellent spice for many savory dishes when used pure and without sugar. Organic cocoa is also an excellent dietary supplement for athletes. It improves physical endurance and recovery after exercise.
Did you know?
The French word «cacao» first appeared in the 16th century and comes from Spanish. Its true origin lies in the Aztec language, where it was written «Cacahualt» before being adopted by the Maya people as «Kakaw,» which literally meant “sacred ingredient.”
Origin and Quality
Ghana, Ivory Coast, Uganda, São Tomé. Organic cocoa is a product of organic farming, certified FR-BIO-01
| Packaging | 100 g, 250 g, 500 g, 1 kg, 5 kg |
|---|---|
| Status | Raw beans, Roasted beans |
