Cacao Paste Criollo – Chocolate Magic

Cacao paste (also called cacao liquor) is made by crushing raw cacao beans into a liquid, which solidifies at room temperature. Our cacao paste has raw-food quality and is from one of the best cacao varieties in the world, which is grown in Peru under semi-wild conditions.

The gentle processing at low temperatures preserves all the goodness of the cacao bean and allows the body to make optimum use of the many nutrients. Raw cacao contains an abundance of antioxidants, and the combination of stimulating substances (serotonin, dopamine, anandamide and phenethylamine) has mood lifting effects and promotes in us feelings of well-being and joy. Cacao is also rich in magnesium and sulfur, the beauty mineral

Cacao paste tastes less bitter than cacao powder, since it still contains the entire share of the cacao butter (approx. 55%), as also cacao nibs do.

Why we love Cacao

The cacao bean is an amazing food given to us by Mother Nature. The Aztecs considered cacao as a gift of God and used it not only as an offering, but also as a means of payment.

It is estimated that raw cacao contains approx. 300 substances and it is considered as one the foods richest in antioxidants! Therefore cacao can significantly help to protect our body cells from free radicals and premature aging.

Cacao has the highest magnesium content of all foods. Magnesium is essential for the heart, brain, to calm and relax nerves and muscles and to build bones and cartilages. In conjunction with other ingredients cacao is an ideal brain food and supports mental performance, concentration and attention.

Cacao contains a combination of substances which affect our emotions stimulating feelings of well-being and joy.

And cacao is rich in sulfur, which promotes strong nails and healthy hair and beautifies the skin.

SamaraNatura Cacao Paste

Our cacao paste has raw-food quality is made from Criollo cacao from Peru, which is one of the best and rarest varieties in the world. Our fine cacao is cultivated without the use of pesticides or synthetic fertilizers.

Fine cacao of premium quality has a share of only 5-10% of the world's cacao production. Fine cacao grows under similar and often nearly same conditions as in nature, since cacao trees do not like full sun and thrive best close to high rainforest trees. On the contrary the commercial Forastero cacao is typically cultivated in monoculture plantations.

As the name indicates, fine cacao has a better, more exquisite flavour which is less bitter than the taste of commercial cacao. Criollo beans are slightly fermented which enhances their typical cacao aroma.

Use

Cacao paste is an extremely smooth product and great to use in any chocolate recipe. The paste can be mixed into smoothies or added to ice cream, fruit salad, cereals and desserts.