Cacao Powder: Dominican

Short Description

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.

Process

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 kill the bean. This process breaks down the bean’s cell wall and results in chemical changes that are responsible for the flavor and color.

After the fermentation process, the beans are rinsed off, laid flat, and rotated frequently to promote even drying. Most companies will roast the beans which destroys a lot of natural flavor and nutrients the plant took so long to develop. We believe these flavors and nutrients are important and something to be enjoyed, so instead of roasting, 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.

Use

Dominican cacao powder has a rich, full bodied dark chocolate flavor and can be used just like cocoa powder in recipes.

Source

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.

Cibao Valley, San Francisco de Marcoris and Santiago regions

VarietyPredominantly Forastero, Trinitario
OriginCibao Valley, San Francisco de Marcoris and Santiago regions

Certifications

Typical nutrition per 100g

calories462
Calories from Fat182.34
Total Fat20.26g
Saturated Fat12.92g
Trans Fat0g
Cholesterol0mg
Sodium86mg
Potassium2102mg
Total Carbohydrate45.86g
Dietary Fiber29.65g
Total Sugars0.5g
Protein24.11g
Vitamin A0IU
Vitamin C0mg
Calcium171mg
Iron27.6mg