Cacao fruit pulp - also called "baba" - is the white fleshy substance that surrounds the fresh cacao bean. "Baba" is necessary to ferment cacao beans, the first step of many in the process of making chocolate.  It’s a rare find – only a few companies extract the pulp (in small enough amounts as to still allow for fermentation to occur) for separate consumption.

I’ve been experimenting with cacao fruit pulp for a few years now. It is a delectable blend of fruity and tart flavors, of sweetness and acidity. I make small batches of marmalade using "Baba" as the star ingredient. This sweet and tart marmalade is great on your morning toast but also as an addition to your cheese boards!

Ingredients: Cacao fruit pulp, organic cane sugar, pectin

1.5 oz. jar