ORGANIC - Organic Criollo Cocoa Mass from Madagascar - 100% cocoa without sugar (French Company)

Mass of ORGANIC Criollo CACAO from Madagascar 100% cocoa without sugar, ORGANIC, (French Company) Origin: Madagascar Organic Culture Certified: ORGANIC ECOCERT - FR -01 INCI of criollo cocoa mass from Madagascar: Theobroma Cacao (Cocoa) Seed Mass 1 Kg: €29 incl. tax 5 Kg: €130 incl. tax 25 Kg: €625 incl. tax ------ MASS (LEG) OF ORGANIC CACAO CRIOLLO from MADAGASCAR Discover the exquisite essence of criollo cocoa mass from Madagascar: An ingredient of choice to sublimate your chocolate creations. The criollo cocoa mass from Madagascar is a taste treasure that offers an unforgettable chocolate experience. This exceptional ingredient, made from criollo cocoa beans grown in Madagascar, is renowned for its quality and delicate aromas. In this article, we invite you to explore the many ways to use criollo cocoa mass from Madagascar to enhance your chocolate creations. 1. Artisanal chocolate: Criollo cocoa mass is a key ingredient for making high quality artisanal chocolate. By melting the cocoa mass, you get a rich and intense base that can be combined with other ingredients such as cocoa butter, sugar and flavorings to create your own personalized chocolate. Let your creativity run wild by adding nuts, dried fruit or other flavors to create unique and delicious chocolate bars. 2. Pastry: Criollo cocoa mass can be used in many pastry recipes to add an intense chocolate touch. Whether in brownies, cakes, cookies or pies, cocoa mass provides a depth of flavor and a velvety texture. Melt the cocoa mass with butter or other melting ingredients to obtain a creamy ganache or a rich icing that will delight chocolate lovers. 3. Hot drinks: Criollo cocoa mass is perfect for preparing comforting and gourmet hot drinks. Add a few pieces of cocoa mass to your cup of hot milk and stir gently until it melts completely. You will thus obtain a delicious hot chocolate drink, rich in flavors and aromas. You can also incorporate cocoa mass into your homemade hot chocolate, mocha or cappuccino recipes for a luxurious chocolate experience. 4. Garnish and decoration: Criollo cocoa mass can be used to create chocolate fillings and decorations for your desserts. Melt the cocoa mass, spread it on a sheet of baking paper and let it harden. Once solidified, you can break it into pieces to add a touch of crunch to your cakes, ice creams or mousses. You can also use molds to create custom shapes that will add an artistic touch to your creations. MASS (LEG) OF ORGANIC CACAO CRIOLLO from MADAGASCAR: Criollo cocoa mass from Madagascar is an exceptional ingredient that will awaken your taste buds and enhance your chocolate creations. Whether for making artisanal chocolate, baking, hot drinks or toppings, criollo cocoa mass will allow you to create chocolate delights ---- Discover the richness of criollo cocoa from Madagascar: a taste treasure to savor Comptoir Des Epices de Madagascar --- A committed producer --- Criollo cocoa from Madagascar is a true gem of the chocolate world. Renowned for its exceptional quality and delicate aromas, it appeals to chocolate lovers around the world. Comptoir Des Epices de Madagascar -A committed producer, we invite you to dive into the fascinating world of Malagasy criollo cocoa, to discover its unique characteristics and explore its taste subtleties. Get ready for a sensory journey rich in flavors and discoveries. 1. The origin of criollo cocoa from Madagascar: Criollo cocoa is a variety of cocoa renowned for its rarity and superior quality. Originally from Central America, he found an exceptional welcome in Madagascar. The island's rich soils and ideal climatic conditions favor the development of criollo cocoa beans of incomparable quality. 2. The characteristics of criollo cocoa from Madagascar: Criollo cocoa from Madagascar is distinguished by its subtle and complex flavor. Its delicate aromas combine fruity, floral and spicy notes, offering a unique taste experience. Its velvety texture that melts in the mouth and its low bitterness make it a real delight for the taste buds. 3. The production process of criollo cocoa from Madagascar: The cultivation of criollo cocoa from Madagascar is an art that requires great expertise and special attention. Local farmers harvest the beans by hand, making sure to select only the best fruit. The beans are then carefully fermented and dried, thus preserving their quality and distinctive aromas. 4. Uses of criollo cocoa from Madagascar: Criollo cocoa from Madagascar is prized by chocolatiers and pastry chefs around the world for its exceptional taste qualities. It is used for the creation of fine chocolates, high-end pastries, refined desserts and even in hot drinks. Its unique taste brings unparalleled depth and elegance to culinary creations. 5. Support for cocoa producers in Madagascar: By choosing criollo cocoa from Madagascar, you support local producers and participate in the sustainable development of the island's farming communities. This cocoa sector contributes to the improvement of the living conditions of Malagasy farmers and to the preservation of biodiversity. Criollo cocoa from Madagascar: Criollo cocoa from Madagascar is a taste treasure that deserves to be discovered and savored. Its delicate aromas, melting texture and exceptional quality make it an ingredient prized by the most demanding chocolate lovers. By letting yourself be tempted by criollo cocoa from Madagascar, you are giving yourself a unique taste experience and supporting local producers. Let yourself be seduced by the magic of Malagasy criollo cocoa and explore the rich and exciting world of premium chocolate. Comptoir Des Epices de Madagascar --- A committed producer ---