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 favourite 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.
Mexico
The region around the towns of Chamulapita and Soconusco, in the far south of Chiapas state, is the origin of Cacao Real, the royal cacao drunk by Aztec kings. A short fermentation and excellent raw material leads to a bright chocolate, with notes of fresh strawberry and sea buckthorn atop rich and almost savoury bass notes of olive oil and balsamic.
The Soconusco Chamulapita Cooperative
The Soconusco-Chamulapita cooperative is made up of 138 farmers surrounding the two towns, and supports each with training, assistance with quality control, and quality bonuses for their cacao. Most of the farmers have very old native Criollo trees, but there are some areas where these have been replaced by more modern imported Trinitario stock. Each uses agroforestry systems, growing alongside native shade trees and some food crops. Each farmer brings their pulp to a central location in town for fermentation, 100 hours in square wooden boxes. This short fermentation and excellent raw material leads to a bright chocolate, with notes of fresh strawberry and sea buckthorn atop rich and almost savoury bass notes of olive oil and balsamic.
We will always share two ingredient bars. Nothing added, nothing taken away, focusing on the pure experience of carefully chosen single origin cacaos.
We pair these high quality cacaos with 100% organic Danish-grown sugar, produced here in Denmark for generations.
We will always share two ingredient bars. Nothing added, nothing taken away, focusing on the pure experience of carefully chosen single origin cacaos. The inherent texture, flavour and aroma, created by a set of intentional decisions by the cocoa farmer, and showcased by the roaster and chocolate maker.
To reflect our Nordic roots, we pair these high quality cacaos with 100% organic Danish-grown sugar, produced here in Denmark for generations; its pure flavour transparency sharpens the focus on the work of each skilled cacao producer.
Sourcing
Our years of experience in coffee sourcing have led us to this point. As plants with very similar agronomic properties, cacao and coffee often grow harmonically alongside each other, requiring similar conditions to produce high quality fruit. During visits to coffee producing countries, we have seen several cocoa plantations, and many of our long standing partners also work with high quality cacao. We’re excited to see how our experience can translate into cacao, and believe that the first releases that we have secured live up to the high standards we set for our coffees.
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Roasting
Roasting is an important stage in the cacao production process. Unlike green coffee, it is possible to make chocolate from raw cacao, but layers of complexity in both taste and texture are unveiled by the reactions that take place during roasting. As a general rule, cacao is roasted to a lower temperature over a longer time than coffee, but our transferred experience from coffee roasting has led us to a new understanding, always aiming to unlock the potential of the finest and most characterful cacao we can source.
