Ground Chocolate - Bejofo

Ground Chocolate

Ground Chocolate is a natural extension of our cacao project. After years of searching for a high quality hot chocolate to serve in our own cafés, we finally have the opportunity to create our own, using cacao sourced and roasted by La Cabra. Ground Chocolate doesn’t go through the final tempering stage of chocolate making, meaning it melts at a much lower temperature when combined with warm milk.

We recommend a 1:7 ratio of Ground Chocolate to your preferred milk or plant-based alternative.
We steam the mixture on an espresso machine’s steam wand, but it can also be heated gently on the stove.

The processing of cacao beans into cocoa involves fermenting, drying, and roasting, steps that are crucial in developing the bean’s rich flavors and aromas. As a result, cacao offers a vast spectrum of tastes and qualities, influenced by the specific conditions of its cultivation, making each region’s produce uniquely valuable to chocolate connoisseurs and casual consumers alike.

Trinitario

Cacao was first introduced to Madagascar in the 19th century, with early plantings of Criollo. Today, most trees are classified as Trinitario due to generations of cross-pollination and introduction of new genetic material. These trees have adapted themselves to the valley’s unique conditions; rich soils, humid air, and cooling coastal influence. These factors combine to produce cacao with a distinctive aromatic profile.

Bright and expressive

This lot, composed mainly of Trinitario varietals, was fermented for 6 days in traditional wooden boxes. This leads to a bright and expressive character. Notes of red fruit and citrus are lifted by a gentle acidity, followed by a subtly spicy finish.