Story
May we introduce this temperate creation: an heirloom and ultra-rare Mexican white cacao chocolate with white cacao nibs? The white cacao is sourced from Finca La Rioja, a tiny farm located in Cacohoatan, Chiapas, Mexico. Cacahoatan, also known as the “Place of Cacao” in the ancient Toltec language, leaves little room for debate about the historical significance of this area for chocolate making. Chiapas was the center of cacao commerce in Mesoamerica when the Spaniards landed in 1522. Consequently, the first cacao brought to the Spanish courts of Europe came from Chiapas. Let us invite you to explore this unique composition of ultra-rare white Mexican cacao.
Features
Pod: A mix of heirloom cacao varieties is grown on the farm including pentagona, lagarto and some ancient criollo types. The yearly harvest of these old varieties is of approximately 70-140 kg a year and it ideally complies with unorthodox Naive's sourcing concept.
Bean: The beans are fermented in wooden boxes for five days. They are turned three times a day and then dried on wooden beds in the sun. The absence of purple pigments in the seeds indicates heirloom and ancient seed genetics and contributes to the pale and bright chocolate colour.
Flavour: A combination of many subtle flavours and aromas like rooibos, melted together with hints of hay and acidic flavours too.
Aftertaste: Initial punch is followed by lingering chocolate aftertaste for up to 8 minutes.
Quality: Strong and characteristic.
Ingredients
Heirloom white cacao, cane sugar. Cacao min. 80%.
Weight: 65 g
Maker Description
In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. Two key principles are most important to Naive. First, the maker only works with the best ingredients in the world. Second, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture.
