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MON AIMEE CHOCOLAT
Marketplace
Holiday
Bean to Bar Domestic
Bean to Bar International
Bean to Bar International 2
Bars
Boxes
By The Scoop
Baking
Piece or Pound
Drinking Chocolate
Gifts & Miscellaneous Confections
About
About
FAQ
Contact Us
0
0
Folder: Marketplace
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Holiday
Bean to Bar Domestic
Bean to Bar International
Bean to Bar International 2
Bars
Boxes
By The Scoop
Baking
Piece or Pound
Drinking Chocolate
Gifts & Miscellaneous Confections
Folder: About
Back
About
FAQ
Contact Us
Bean to Bar International Naive Cacao Pulp
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Naive Cacao Pulp

$19.95

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 flavour and I have found a way of collecting and preserving it. I freeze-dry the pulp to develop a meringue-like texture and them immerse the pulp into chocolate made from white heirloom cacao. A cacao taste like never before!

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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 flavour and I have found a way of collecting and preserving it. I freeze-dry the pulp to develop a meringue-like texture and them immerse the pulp into chocolate made from white heirloom cacao. A cacao taste like never before!

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 flavour and I have found a way of collecting and preserving it. I freeze-dry the pulp to develop a meringue-like texture and them immerse the pulp into chocolate made from white heirloom cacao. A cacao taste like never before!

Ingredients: heirloom 70% chocolate (white cacao, organic cane sugar, organic cocoa butter), dried cacao pulp

SHOP HOURS:
Monday through Friday from 8:30 AM to 5:00 PM
Saturdays from 7:30 AM to 5:00 PM
Sundays from 10:00 AM to 3:30 PM


Located in the heart of the Strip district at the corner of Penn Avenue and 21st Street