Raw cacao — an initiation

Name: Cacao cru — initiation
Ingredients: Les fèves : la forme brute. À croquer entières (le goût est intense, amer-noir) ou à broyer.; Les pépites (nibs) : fèves cassées en éclats. Texture croquante, idéales en topping sur les desserts, smoothies, fruits.; Le beurre de cacao : la fraction grasse de la fève. Lisse, fondant, parfumé. Indispensable pour les chocolats crus, les tartes, les ganaches.; La poudre : ce qui reste après extraction du beurre. À intégrer dans les boissons chaudes (jamais bouillantes), les smoothies, les tartes, les sauces.

We meet the food of the gods in its living form, intact, vibrant with magnesium and ancient aromas.

Before being a flavour, raw cacao is an encounter. The Maya and Aztec civilisations called it “the food of the gods”. Untoasted, it keeps the full integrity of its living compounds — flavonoids, theobromine, phenylethylamine, abundant magnesium.

Ingredients

The beans: raw form. Eat whole (the taste is intense, dark and bitter) or grind them.
The nibs: beans broken into shards. Crunchy texture, perfect as a topping on desserts, smoothies, fruit.
The cacao butter: the fat fraction of the bean. Smooth, melting, fragrant. Essential for raw chocolates, tarts, ganaches.
The powder: what remains after the butter is extracted. To stir into warm (never boiling) drinks, smoothies, tarts, sauces.

Method

Choose a single-origin raw cacao — Criollo if possible, the ancient rare variety (1 % of world production), with complex aromas, floral and fruit notes. Other varieties (Trinitario, Forastero) are sturdier, more tannic. Favour artisans who master drying and transport — that's where the quality is made.

The tip

Raw cacao is a gourmet super-ingredient. Loaded with powerful antioxidants, it shields against oxidative stress and supports heart health. Its wealth of essential minerals — magnesium, iron — makes it a precious ally for muscle and circulatory wellness. Its natural compounds support a positive mood and a serene mind.