Originally from Mexico, Cocoa has conquered the world. Once considered a product of extreme nobility, it was used in the sacred rituals of the Olmec, Mayan and Aztec peoples. Today it is consumed mainly in the form we all know: chocolate. However, in Mayan culture, cocoa is consumed alone or mixed with other spices such as cinnamon, pepper.

It is this raw, intact cocoa that we invite you to discover with this roasted cocoa bean from Peru. Roasted cocoa beans have a raw, intense, bitter flavor, with notes of red fruits.

How to consume cocoa beans?

First, how is it!

Under the tooth, these beans let their flavor and crunch explode. Their aromatic power makes them an excellent appetite suppressant, ideal as a healthy and gourmet snack in case of hunger. They are also rich in vitamins and trace elements and have strong antioxidant and anti-inflammatory properties.

And in the pastry shop?

Crushed or grated, they bring a superb texture to your creations. Imagine a few pieces of raw cocoa sprinkled on a chocolate dessert: brownie, fondant, cookies... the possibilities are endless.

You can also add it directly to your creations, incorporating crushed cocoa into a cream, syrup, ganache, cake batter or even hot chocolate!

Our favorite? The black forest with roasted cocoa beans.

Cocoa beans are available in a 50 g glass jar. Store them in a cool, dry place, away from direct sunlight. Cocoa does not have an expiration date, but we recommend using it within 24 months to preserve the full intensity of its aromas.