You might wonder what on earth is cacao pulp. Let me briefly explain to you the most insane product I have ever developed. A fresh cacao bean is surrounded by white mucilage called a placenta, also known as pulp. It is sweet, citrusy and no cacao plantation visit is complete without watching a ripe cacao pod being cut open with a machete and then sucking on this refreshing pulp. This amazing by-product is full of vitamins, antioxidants and flavor. And I have found a way of collecting and preserving it. I freeze-dry the pulp to develop a meringue-like texture and then immerse the pulp into chocolate made from white heirloom cacao. A cacao taste like never before!

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