Naive - Dark Chocolate - Jaguar Tree Cacao 70%

| /


Theobroma bicolor (Jaguar Tree cacao) is one of the rarest species of the genus Theobroma aside from the culturally significant Theobroma cacao (regular cacao). Some say only 1000 trees still exist hidenly growing in the wild tropical jungle. Since prehistorical times, Jaguar cacao has been used for food as well as ritual purposes so the challenge of experimenting with it always fascinated Domantas Uzpalis. He has been able to build a very limited supply chain of these rarities but also gave it a little smoky and spicy twist with this signature recipe. To take things even further, he has immersed the beans into the chocolate, made from white heirloom cacao seeds. Get some until it's gone forever.
Nutritional value: Each Jaguar cacao seed contains an amazing 31% dietary fibre, 25% pure protein and anti-inflammatory omega-9 fatty acids. (these healthy fats lower "bad" cholesterol blood sugar). Jaguar cacao is packed with mood-boosting serotonin compounds and improves cognitive functions, giving it the nickname Brain Bean. (It looks like the brain too - not a coincidence). The antioxidant composition of Jaguar cacao is different to T. cacao and it contains half the same type of antioxidants but 1000 times more of a lesser-known flavonoid called myricetin. It also has a significantly higher level of various other phenolic acids.
Jaguar Tree Cacao: Jaguar cacao is unusual and rare. Unfortunately. it is becoming extinct as the Jaguar trees rapidly disappear from the natural habitat in Meso-America. The tree is rarely seen even in areas where it is still appreciated. Most trees exist as relics or are growing in the wild. The Jaguar cacao tree is in the genus Theobroma (family Malvaceae), which also contains its better-known sister, T. cacao (cacao tree) 
About "Theobromaz" Collection: This collection brings in a new wave of chocolate making. Naive wants to challenge the outdated and orthodox chocolate industry with its futuristic concept and invite curious eaters to taste chocolate in a completely new way. So why not open your mind and join us on a quest to explore the new shapes and layers of the cacao fruit. 


Pod: The pods emit a strong fragrance for one to two weeks after they have fallen from the tree. The fragrance is particularly aromatic in the evenings. As the pods dry, their surface starts to resemble the pattern on a jaguar's pelt.
Bean: There are on average 30-50 seeds per fruit, wrapped in a succulent yellow mucilage. Unlike the seeds of T. cacao, the mature seeds of Jaguar cacao do not contain significant amounts of alkaloids such as caffeine, so its flavour is not bitter.
Flavour: An initial taste of fresh almond and slightly unripe avocado, followed by toasted bread and a punch of spicy, smoky and chocolaty notes a few seconds later. 
Aftertaste: Multilayered and medium length, up to 5 minutes.
Quality: A great-quality profile with very little bitterness or astringency, although with characteristic aromas and flavours.


wild jaguar cacao, heirloom 70% chocolate (white cacao, organic cane sugar, cacao butter), smoked paprika, sea salt.
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.