We have recently come up with a new product that you will not find anywhere else. Our new Chocolate heart has a dairy-free ganache inside using cocoa pulp instead of cream. So what is cocoa pulp?
Cocoa pulp is what protects and surrounds the cocoa beans inside the pod. So far it is not being used for much in the United States, something we hope to change. In South America it can be found in some refreshing fruit drinks as somewhat of a novelty. The flavor of it is sweet and full of citrus taste. The texture and color is that of a apricot jam.
We hope you try this new addition and in the meantime we will be doing much more experimentation. So expect to see it in our product line more.
4 Comments
Are you going to be selling the dairy-free chocolate separately or only in your gift sets? I will add it to our product lists (free) if it is available for specific purchase. Please send me an email. Thanks!
Cocoa pulp sounds like something I could do some experimenting with on some new dishes. I could see making a tasty vinaigrette to be drizzled over a bed of peppery arugula salad greens with shaved fresh fennel. Wow, I'm off to the kitchen now….
Chef Bill
Plates & Palates Personal Chef Service
I was raised in the carribbean, in Trinidad, dn I just loved eating the pulp right off the bean, actually. It'd be lovely with coconut jelly (the goopy stuff, before it hardens) and it would be LOVELY adapted for a peach style tart, if you could get enough of it. (and managed not to eat it all in the process.)
Some research suggests that ancient Mayan people made wine from cocoa pulp long before the plant was used to make chocolate. It would certainly be a fun experiment to obtain some cocoa pulp and make wine from it.
Post a Comment