Dominican cacao powder has a rich, full bodied dark chocolate flavor and can be used just like cocoa powder in recipes.
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Trinitario cacao is a natural hybrid breed of cacao that was created by cross pollination of the Criollo and Forastero varieties. Criollo has a less potent chocolate flavor but many secondary tasting notes, while Forastero has a full bodied flavor with no secondary tasting notes. Nature combined the best qualities of both, resulting in a high quality cacao with superior flavor.
Prop 65 Notice: WARNING: This product contains a chemical known to the State of California to cause birth defects or other reproductive harm.
Trinitario cacao prefers to be grown near the Equator in hot tropical areas of Ecuador. The trees take root in lush soils, reach up to 40 ft. in height and around three years of age start producing their distinct floral smelling pods. The pods after harvested when mature and range in color from light to medium shades of purple. Each pod is split open to reveal dozens of little beans, coated in thick white, sweet pulp. To avoid germination, the beans are placed in special boxes, where microorganisms react with the sweet pulp, initiating the fermentation and heating up the beans. Over the next five days, a series of reactions occur, causing the pulp to break down, heat up and ultimately cure the bean. This process breaks down the bean’s cell wall and results in beneficial chemical changes that are responsible for the flavor, color and nutirent availability.
After the fermentation process, the beans are rinsed off, laid flat, and rotated frequently to promote even drying. Once cured and dried, we remove the shell and gently crush the bean into nibs. The nibs are melted into a thick paste and pressed to separate the solids (cacao powder) from the liquids (cacao butter) resulting in a pure, simple yet exceptionally flavorful powder.
The rich fertile soil, rainy leafy hills, and temperate island climate of the Dominican Republic forms the perfect locale for cultivating and curing cacao. Cooperatives and individual farmers plant and tend the cacao trees, the most notable in quality occurring in the Cibao Valley, San Francisco de Macoris, and Santiago areas.
Predominantly Forastero, Trinitario
Cibao Valley, San Francisco de Macoris, and Santiago regions
|Amount per serving Calories||70|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 3g||14%|
|Trans Fat 0g|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 3g||11%|
|Total Sugars 0g|
|Includes 0g Added Sugars||0%|
|Vitamin D 0IU||0%|
* Percent DV are based on a 2,000 calorie diet.