Ceremonial Cacao from Venezuela

The cacao paste for this variety is made from criollo grain, called the most noble grain in the world, grown in the fertile lands of the Venezuelan mountain ranges.

Cacao comes from the Lake Maracaibo area, the beans are carefully selected and come from small family farms. For the Venezuelan people, cacao is a sacred plant, which is why cultivation is carried out with respect for the cacao tree, the land and the people working in harvesting and production.

The cacao is first collected, cleaned and placed in wooden boxes for 5-6 days so that it can ferment. Then it is dried in the sun, then roasted and ground into a paste.
The cacao from Venezuela has the form of elongated tablets, dissolves perfectly and has a great form for crunching - just like chocolate.
In taste, it is intensely chocolatey, bitter, and at the same time delicate and very tasty.