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Criollo Blanco Yakaw

Lightly roasted

Soconusco, ancestral white cacao

Criollo Blanco Yakaw
Cérémonie de cacao
Cacao cérémoniel
Tablette de cacao cérémoniel
Partage du cacao
Tablette MOOJO #Taille_60gr

Notes de dégustation

Fruity · Caramelised / Honey · Nutty / Praline

Texture

Delicate, round & luminous

Cultivar

Criollo Blanco Mexicano

Dose recommandée

20–30 g per ritual

  • Everyday 10–20 g
  • Creative 20–30 g
  • Ceremonial 30–40 g
Making a drink
  1. For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
  2. Grate or break up the cacao or chocolate.
  3. Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
  4. Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.

Voir le guide complet →

Sale price€9,50
Size: 60gr

En stock · Expédition sous 24 à 72h

  • Envoi lundi et jeudi

  • Broyage sur pierre

Ingrédients & valeurs nutritionnelles

Cocoa mass, cocoa butter. Cocoa solids: 100%.

Valeurs moyennes pour 100 g
Énergie 2479 kJ / 600 kcal
Matières grasses 50,3 g
dont acides gras saturés 30,1 g
Glucides 30,6 g
dont sucres 0,3 g
Fibres alimentaires 14,7 g
Protéines 13,5 g
Sel < 0,013 g

May contain traces of nuts. Made in a workshop that also handles other nuts.

The terroir

At the foot of the Tacaná volcano, on the Pacific slope of Chiapas, Soconusco is one of the oldest cacao-growing terroirs in the Americas: volcanic (andosols) and alluvial soils. At Finca Don Jorge, they preserve Criollo Blanco.
Country Mexico
Harvest November to March
Altitude 430 m
Fermentation In wooden boxes
Drying Solar drying on raised beds
Roasting Lightly roasted
Carte du terroir
Tablette MOOJO #Taille_60gr
Mexico · Criollo Blanco Yakaw · Ceremonial cacao60gr Sale price€9,50
Cabosses du criollo sur la branche, Soconusco

Soconusco · Yakaw

Criollo blanco

Finca Don Jorge, à 430 mètres, sur le piémont du Tacaná.

Territory

At the foot of the Tacaná volcano

At the foot of the Tacaná volcano, at 430 metres, on the Pacific slope of Chiapas, the soils of Soconusco are volcanic and alluvial. Cacao was already grown here before the word chocolate existed.

Le volcan Tacaná au-dessus de la canopée, Soconusco

Genetics

The Criollo Blanco, what is left of it

Low-yielding and fragile, Mexican Criollo Blanco has often given way to hybrids. Finca Don Jorge keeps a living population of it.

Its pale beans give a round profile, with honey and roasted hazelnut.

Nos fèves sont sourcées par Cacao Latitudes.

Cacaoyer sur la parcelle, Soconusco

The farm

A single farm, Finca Don Jorge

This lot comes from a single farm, Finca Don Jorge. Criollo Blanco yields less there than the neighbouring hybrids, and the farm keeps it all the same. The harvest runs from November to March.

Le bâtiment de la ferme, Soconusco

After the harvest

In boxes, then on beds

When the pod is opened, the beans are white. That is the criollo blanco. They then ferment in wooden boxes and dry in the sun on raised beds. Nothing spectacular about the process: what is rare here is the tree, not the method.

Fèves blanches à l'ouverture, sur une feuille de bananier, Soconusco

Soconusco

Le criollo blanco, filmé par MOOJO.

D’autres expressions de notre cacao...