Mucilage is the fresh pulp of cocoa. Normally it is added to this in fermentation since it is essential for this process.
In this case it is used freeze-dried, adding a touch to the chocolate that does not go unnoticed and creating a 100% non-bitter.
With this mixture of cocoa and mucilage we are giving 100% chocolate since all its components are cocoa but it is not a bitter chocolate since the mucilage gives it a sweet, extremely fruity and citrus touch.
An experience not found in other bean to bar chocolates.
A 100% Bean to Bar chocolate made by Kankel Cacao with hybrid trinitario and criollo beans harvested in the Cotabato region and lyophilized mucilage.
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