A 100 % cacao is tasted plain first. Then, if the urge comes, a few additions change the cup · for taste and texture, not for a promise.
Spices. Cinnamon, cardamom, mild chilli, pepper: a pinch wakes the cup and lengthens the finish. Our spice blends are made for that · they accompany an origin, they do not correct it.
Maca. An Andean root, powdered, tasting of nuts and light caramel. Half a teaspoon in a morning cup, for the taste and the habit. Our maca.
Plant milks and butters. A little oat or coconut milk, a spoon of almond paste or tahini, and the cup turns softer, thicker, creamier. Dose with restraint: the terroir has to stay legible.
Quantities and the full gesture are in the Cacao guide.
