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 this buttery caramel spread, using "Baba" as the star ingredient. It is honey-sweet and silky-smooth on the palate, and bursts with the tang of fruit and the softness of cream. Spread it on your favorite ice cream, pancake, waffle, use it as a dip or spread on toasts or cakes! You can also heat it up slightly in the microwave if you like to make it more fluid. Wherever caramel sounds good to you, experiment with this fruity delight!

Ingredients: Cacao fruit pulp, cane sugar, organic cream, honey, organic butter.

Jar: $18