Cocoa Liquor (Mass) - 100% Venezuelan Cacao
Taxonomic Classification: Theobroma cacao
Our Derivative Products of Cacao are the result of grinding the premium blend of roasted Trinitario cacao beans with a high content of Criollo beans. These beans grow and are harvested in the beautiful lands of Venezuela, in the north of South America and facing the Caribbean Sea. Delicacies Valley is the direct importer and sole distribution source in Canada for these rare cacaos from Venezuela.
Properties and Qualities: It is no accident that the main product of cacao, the chocolate, has been called the drink of the gods and was reserved for the elites of society, religious hierarchs, kings and emperors. In addition to the aroma, tannins, and flavors, the cocoa is rich in natural antioxidants. In cocoa beans, we also find alkaloids such as theobromine and caffeine, which are dilating vessels, cardiovascular stimulants, the central nervous system, and appetite. Cocoa also has natural serotonin that works in the brain as a neurotransmitter and infallible ingredient against depression and phenyl-ethyl-amine, known as the molecule of love.
Common use: Cacao Liquor is also known as Cacao Paste, unsweetened chocolate, baking chocolate or bitter chocolate. In Canada and Europe, other names include Cocoa (Cacao) Mass. Despite its name, there is any alcohol present. It is used together with sugar, milk and other additives as the main ingredient for chocolate making.
Our Cocoa Liquor has a relatively high cocoa butter content (54% +/- 2%). It's a high-quality blend of Trinitario and Amazónico beans.
Shelf life: 18 months.
- Cocoa Liquor (mass) 1 kg Bag
- Cocoa Liquor (mass) 5 kg Case
- Cocoa Liquor (mass) 20kg box (Sold in solid block form).
1 kg of Cocoa Liquor
2 can sweetened condensed milk
1 cup chopped walnuts
Place the “Cocoa Liquor” in a double-boiler, when it is melted around (45C - 47C) add the two cans of condensed milk, stir it until is clear from the bottom of the bowl. Remove from heat; Stir the mix with the nuts, place in a mold square baking pan with parchment paper. Refrigerate for 2 hours or until firm. Lift from pan; Remove parchment paper. Cut into pieces. Enjoy!
Storage: best kept at room temperatures around 20C, away from direct sunlight, protected from moisture, and tightly sealed.
Further wholesale discounts based on market prices are available for orders of 200 kg or more. Please, email us at firstname.lastname@example.org for an estimate. We will very happy to assist you :)
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