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 pulp for a few years now. It is a delectable blend of fruity and tart flavors, of sweetness and acidity. This particular combination with a single origin Tanzanian 72% Craft Chocolate creates a blend of soft and fruity chocolate ganache, with cacao nibs added for a little crunch.

Ingredients: Single origin ethically sourced chocolate 72% (Tanzania), cacao fruit pulp, fresh organic cream, cacao nibs.

Keep refrigerated as this is a fresh product. Enjoy within 10 days for best flavor and texture.
Weight: 60g