I first learned about jaguar cacao (theobroma grandiflora) when I traveled to Chazuta in the Amazon region of Peru. It is a blonde cacao seed, a cousin to the cacao commonly used in chocolate. The cacao variety has many names. In Peru it is macambo. In Mexico it is pataxte, but also called "jaguar cacao". It is only wild harvested and is therefore pretty rare. It has a delicate macadamia and hazelnut buttery taste with a soft crunch. I bought jaguar cacao directly from a women's chocolate cooperative of widows, who reclaimed peace in their community from narcotrafficking with the assistance of USAID.
I chose to sprinkle the special nibs of the jaguar cacao from Chazuta into our Lost City, Honduras dark chocolate as a symbol of hope. I hope we can help save the last remaining intact rainforest of La Mosquitia, Honduras. Cacao agroforestry allows the forest to remain intact and provides an economic alternative to cattle ranches that are created as a front for narcotrafficking. Consequently, the jaguars can also thrive since they are hidden by the forest from poachers and not killed for harming cattle. Enjoy the flavors of these two cacaos meeting! Tag #lostcitychocolate
Ingredients: cocoa beans, organic cane sugar, organic cocoa butter & jaguar cacao beans (macambo/pataxte)
Net Weight: 2.2oz
Made in Stuart, Florida!
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