
CACAICACAO 品嚐大地的果實
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Our Philosophy
See moreOnly the finest hand-selected cacao Low-temperature roasting Traditional grinding method Having visited many production regions of cacao around the world, we source the best quality cacao beans, taking great care in selecting them by hand. At every cacao estate, we cut open to inspect and taste the beans on site. Back at the CACAI CACAO workshop, we experiment with variations of the chocolate making process, working hard to achieve the finest tasting chocolate possible. Treat raw cacao beans like you would a flavorful coffee or a rich wine. Beans from the same region produced in different years each feature their own unique flavors and aromas. Thus, the differences in the growing environment are infused into the beans. CACAI CACAO blends together cacao beans, purity, plus varieties of added sugars, interfusing all the wonderful possibilities in an endeavor to satisfy chocolate lovers with a delightful experience of exploring the multi-dimensional flavors of dark chocolate. CACAI CACAO uses low-temperature light roasting during the entire process to make sure that the original taste and nutrients of cacao beans are not lost. Raw cacao beans from different production regions and harvested in different years must undergo countless tests, assessments, and detailed documentation until we figure out the optimal time, amount, and temperature needed for a perfect roast profile tailored for each new batch of raw cacao beans. For the customers, the roast profile ensures the high quality of each piece of CACAI CACAO dark chocolate. For the brand, the roast profile is solid proof of our determination to carry on with our original resolution without hesitation. CACAI CACAO utilizes traditional stone milling over the faster metal ball grinding method. This type of milling has been passed down from ancient times, grinding for 48 to 72 hours nonstop. The robust flavors are carefully and reliably extracted, retaining only the most natural properties that cacao beans possess after fermentation and exposure to sunlight. Cacao has more to offer than just the rich taste. It has excellent antioxidant properties, is beneficial to the skin and heart, plus it lifts your spirits and evokes joyful moods. These magical effects are preserved intact under the meticulous production approach of CACAI CACAO.
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Origins
See moreThe CACAI CACAO Bean to Bar Dark Chocolate is made by skillful hands, the cacao has abundant nutrients that benefit the body, providing natural healing to revitalize the body and mind. Natural, original taste that cannot be replaced, and delicate texture that automated production cannot provide. Such are the hearty depth developed through minimal ingredients, that will have you rethinking your approach to chocolate. Pure sophistication. A taste of eternity. Davao, Philippines Pingtung, Taiwan Morogoro, Tanzania A beautiful island in the South Pacific blessed with bountiful harvest. The tropical marine climate gives the land plenty of sunshine and rain all year round. Davao has a diversified natural environment consisting of bays, volcanoes, rainforests, and waterfalls. This well-preserved ecology has even attracted the critically endangered Philippine Eagle, one of the largest eagles in the world. Given the wonderful natural conditions, the charming tropical scenery, and the multiple layers of the forest, the region makes a perfect growing environment for cacao trees. Following 22 degrees north latitude in southern Taiwan, you will run across towns, forests, countryside, and paddy fields, passing through vibrant lifestyles as your attention is drawn to the different shades of vast greenery that come into view. The cacao production region in Pingtung lies in the Liudui culture villages. The humid and hot subtropical climate and fertile soil nurture healthy growth of cacao trees, plantains, mangos, wax apples, pineapples, and many other sweet melons and fruits. Tanzania is located south of the equator, and east of Africa. 40% of the country is registered as ecological conservation areas. Here, in Morogoro, the cacao trees absorb the rich primitive essence of nature and grow freely in the tropical savanna climate. The sun blazes down year-round and the wet and dry seasons rotate with distinction, giving the cacao fruits unique and pronounced flavors. Presenting fresh sourness reminiscent of tropical fruits accompanied by a delicate hint of floral notes, the cacao delivers a rich depth of diverse aroma, a bouquet after taste, with strong, full-bodied texture.
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PURE ENERGY CHOCOLATE
See morePingtungMorogoroDavaoGift BoxCocoa NibsDrinking Chocolate Contains 3 bars from different origins, which allows you to compare and appreciate the intensity of flavours of each single origin bar. $1200 A chocolate drink that is rich in cocoa butter and flavours, which will warm your heart and soul in the cold wintertime. Our recipe: Just add foamed hot milk to the melted chocolate and stir well! Tips for creating foamed milk: 1. Use a milk steamer 2. Use an egg whisk 3. Or the Mexican style, use a Molinillo whisk $650 The health benefits of cacao are best derived from the superfood we call cocoa nibs. This was once thought to be a sacred food, consumed for both ritual and medical purposes back in Mayan times. Superfood Rich in minerals such as Magnesium and Potassium, and extremely high in antioxidants. Enjoy it as: . A light snack like your favorite nuts . A topping for your everyday cereals, making your breakfast more nutritious and tasty . An addition to your baking ingredients for cookies, cakes, desserts, adding in another layer of texture . A special treat on top of a salad $500 Pingtung 70% $380 Bean Origin:Pingtung, Taiwan Ingredients:cocoa beans and brown sugar Cocoa %:70% You Might Taste:Floral, Fruity,Caramel Weight:40g Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius. Davao 70% Coconut $350 Bean Origin:Davao, Philippines Ingredients:cocoa beans, coconut sugar Weight:40g Cocoa %:70% You Might Taste:Smoked longan Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius. Davao 80% $360 Bean Origin:Davao, Philippines Ingredients:cocoa beans,cane sugar Weight:40g Cocoa %:80% You Might Taste:Smoked longan Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius. Davao 100% $400 Bean Origin:Davao, Philippines Ingredients:cocoa beans Weight:40g Cocoa %:100% You Might Taste:Smoked longan Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius. Morogoro 70% $340 Bean Origin:Morogoro, Tanzania Ingredients:Cocoa beans and Cane sugar Cocoa %:70% You Might Taste:Rasin, Toffy, Biscuit Weight:40g Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius. Morogoro 70% Coarse $340 Bean Origin:Morogoro, Tanzania Ingredients:Cocoa beans and Cane sugar Cocoa %:70% You Might Taste:Rasin, Toffy, Biscuit Weight:40g Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius. Morogoro 100% $400 Bean Origin:Morogoro, Tanzania Ingredients:Cocoa beans Cocoa %:100% You Might Taste:Rasin, Toffy, Biscuit Weight:40g Storage Condition:Store under cool and dry condition, best temperature is between 13-22 celcius.
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Indulge with Style
See more1、Rest the chocolate: When taking the chocolate out of fridge, remember to bring it back to room temperature before tasting. 2、Observe: The first crucial step in chocolate evaluation is to see whether color of chocolate is even and the surface is shinny.
*If there is fat or sugar blooms appear on the surface, which means the chocolate is improperly stored. It is recommended to melt it down and consumed it as chocolate spread, another form of enjoyment . 3、Take a whiff: Sniff and feel the pleasant cocoa aroma. 4、Listen: A crystal clear snap should be heard from the break of the chocolate. 5、Taste: Place the chocolate in the centre of your tongue, let it melt slowly and spread it around the cavity, which includes the upper jaw to allow flavours to emerge completely. Carefully identify notes and changes in different layers as well as after taste. Whether it be fruity, floral, buttery, caramel, biscuit, or nutty…etc. Each identifiable flavor comes from our very own experience and memories of ourlives. -
NEWS / EVENTS
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Contact Us
See moreCompany Details Company:CACAI CACAO Postal Address:No. 7-3, Aly. 23, Ln. 81, Sec. 7, Jhongshan N. Rd., Shilin Dist., Taipei City 111, Taiwan (R.O.C.) Contact us E-mail:cacaicacao@gmail.com Phone:0905465106