Ecuador 72% Cacao Drink

As a fourth generation farm, Carlos and Jaime use a family-secret fermentation process, where they work closely with the cycles of the moon to achieve this unique fermentation – a process that was originally developed by their great-grandfather Carlos Puig in 1932. It’s amazing to see what they’re achieving as they take on the mantle of running their great-grandfather’s farm – and we can’t wait to see how their hard work continues to flourish. 

Our latest batch has got different tasting notes to our previous batch of Ecuadorian bean to bar; this is because we’re using beans from Hacienda Bola de Oro (in the south of the Guayas) within their farmland, whereas the last batch was from the more northern Los Rios region. We thought the tasting notes were perfectly suited to a cacao drink, and we think you’ll taste notes of hazelnut, shortbread, and a subtle hint of jasmine.

We carefully roast, crack and winnow these beans here at our kitchen in Bristol. After that, we stone grind the nibs with coconut sugar and cocoa butter before we temper and finally blend into hot chocolate powder. In the cup, we can taste flavour notes of chocolate mousse, biscuit, and almond.

Place 2-3 tablespoons of drinking chocolate in a mug, gradually stir in 200ml of hot milk, froth and enjoy!

Net 175g

Ingredients

Cocoa Beans*, Coconut Sugar*, Cocoa Butter**Organically grown. Allergens in bold. May contain traces of nuts. Made in an environment containing nuts & gluten.

Nutritional Facts: per 100g: Energy 2397kJ (576kcal), Fat 40.3g of which saturates 24.4g, Carbohydrates 35.9g of which sugars 28.6g, Protein 0.3g, Salt 0g