Raw Cacao Paste Arriba Nacional, Organic
£12.45 – £21.99
Raw cacao paste is an essential ingredient for home made raw chocolate and other raw desserts. It happens to be the best way to make a scrumptious, dairy-free hot chocolate that is just sooo good for you. Check out our recipe here. We absolutely love stocking this raw cacao range for its high quality, uncompromised ethics, mineral-rich content and endless guilt-free creative possibilities in the kitchen.
Raw cacao paste (also known as raw cacao mass or raw cacao liquor) is a ground up cacao bean in a set liquid form (butter and powder still together).
It is one of the most medicinal and concentrated ways of consuming cacao. We love making strong, traditional hot chocolates using raw cacao paste. It is the simplest and the best way of getting that hot chocolate magic just right.
Let’s remember that cacao reintroduced itself to the modern world as an amazing mood enhancer (active components Anandamide, also known as a bliss molecule, and Tryptophan are responsible for this) that can support the first steps out of depression, boredom, apathy, lethargy into self-love, enthusiasm, happiness and love.
It is also an amazing heart opener used not just for the taste factor, but also therapeutically for couples, groups and communities, healing emotional and mental traumas and allowing modern men’s hearts to shine through, reclaiming the strength and courage to live fully and authentically.
Cacao (especially organic, fair-traded, wild or single estate) comes from a very bio-diverse ecosystem with rich soil. No wonder it is super rich in minerals and phyto-nutrients such as magnesium, calcium, iron and zinc (among many others). Cacao has an ability to boost immune system, strengthen the cardiovascular system, sharpen the mind and improve mental focus. It is also a great aphrodisiac. Read more about it here.
Our Ecuadorian cacao comes from Calceta, in the province of Manabi in Ecuador, where we work with a specialist in Cacao, who sources the native Cacao Nacional Fino Arriba variety. He works directly with the farmers enabling them to focus on: quality management – producing healthy, high quality cacao; consultancy – advice on production and post-harvest techniques; business development – with economic and environmental sustainability in mind, as well as export. He is committed to fair trade, promoting better income distribution among the farmers he works with by advancing timely and fair payments and is aware of his social responsibility for the welfare of people involved with him. The farmers nurture the trees, hand pick the cacao pods, and separate the beans for fermenting. After a carefully controlled fermentation process, the cacao beans are sun dried to retain their natural qualities. The beans are then hand-peeled, before further processing into nibs, paste, butter and powder. The Cacao Nacional Fino Arriba tree only grows in Ecuador – it is very special, as the cacao is considered worldwide to have the most superb, unique, floral aroma and a nutty flavour, as well as the highest amounts of nutrients and minerals.
If you love cacao as much as we do, read our article about medicinal uses of cacao in everyday life here.
Did we say cacao?:)
Store in a dry, cool place in an air-tight container.