Nacional, which is native to Ecuador, is generally regarded as the most coveted cacao variety in the world. Its fame in the global market dates back several centuries, although its ancient origins run much deeper.
Check our blog for our latest recipes! Here are some of our favorites.
We offer tasty and easy cacao inspired recipes on our blog. Click to learn more.
Apparently some people in Europe have started snorting cacao powder at dance parties. The writer of this answer has tried that, twice, and decided that he vastly prefers to consume cacao the old-fashioned way–by eating or drinking it. It’s tastier that way, and less messy.
Yes, we consider fermentation to be one of the single most important steps in the chocolate-making process, in terms of flavor profile.
Our production of chocolate starts with planting the cacao tree, includes the key post-harvest step of fermentation, the traditional steps of chocolate making, and finishes with packaging your bar in Ecuador. Read on to discover all 14 steps!