Chocolate is made from cocoa beans. If you are a chocolate lover, I’m sure that comes as no surprise. But did you know that cacao is more than just the beans used to make chocolate bars? The beans are encased in a sweet, fruity pulp that is luscious in its own right, yet tastes nothing like chocolate!
It takes 10 (football-sized) cacao pods to yield one pound of this rare and exotic fruit. Malena Lopez-Maggi from The Xocolate Bar in Berkeley, California starts with sustainably sourced cacao fruit from San Pedro Sula, Honduras, cooks it with organic cane sugar, and creates an award-winning ambrosia that is a delight to the palate, with tasting notes of Chardonnay, apples, honey and melon. Talk about craft chocolate! This is an alternate, yet no less heavenly way of experiencing cacao, also known as Theobroma cacao, or ”food of the gods.”
I love this jam so much! I’ve been trying to acquire it for months, and I couldn’t be more delighted to welcome it to the Barometer Chocolate collection. One of my favorite ways to savor this jam is spread on pancakes with a little bit of chopped craft chocolate on top. It’s also lovely on a lightly buttered scone or biscuit, or atop a wedge of manchego cheese. In fact, this lip-smacking nectar will make a gorgeous addition to your next cheese plate.
You won’t find anything like this extraordinary cacao fruit jam in your local gourmet market. It is a truly unique gem of a jam. Treat yourself to this exquisite delicacy! The jar is petite but the flavor is mighty!
- Ingredients: Cacao Fruit Pulp, Organic Cane Sugar
- Net Weight: 106 g. / 3.75 oz.
- Country of Origin: USA