Albino cacao (also known as theobroma bicolor) grows in the ancient forest gardens of Mexico. Not only are these forest gardens habitat for fauna like the jaguar, but they also provide ways for indigenous communities to create safety belts of communal use around natural areas. Beyond conservation, these efforts are rooted in millennia of ecological and spiritual stewardship, and ChocoSol is proud to be part of a small cadre of chocolatiers, chefs, farmers, and artisans participating in the regeneration of the albino cacao, both through seedling planting and intercultural encounters, dialogue, and exchange, as well as through recipe development and intercultural learning.
ChocoSol's Jaguar chocolate recipe integrates spices including achiote, mamey seed, and rosita flowers from the ancient forest gardens that give Jaguar its memorable taste.
Why we love it:
How we use it: On its own, in baking, blended into hot drinks - the possibilities are endless!
Size: 80% albino cacao content, 75g bar
Ingredients: albino cacao, coconut sugar, cacao butter, vanilla pod, achiote, rosita flower, mamey seed, sea salt.