Posted Wed 23 May 2012 8.50am by naomi
I love to bake with pure cacao for the depth of flavour that it gives. This cacao has a perfect balance of cocoa butter and cocoa solids - many others can be a bit stingy on the cocoa butter!
The smooth nuttiness of Careñero beans make this a perfect choice for brownies and chocolate cakes - especially those with some ground almonds added. The dark caramel notes of the beans are delicious paired with muscovado sugar.
Try adding some chunks of this with a pinch of ground cardamom, to a plain cookie mix, for instantly grown-up after dinner biscuits with a bitter kick.