Maker: Cacaoworks based in Calgary, Alberta, Canada.

The cacao is from Belize and was inoculated with a specific strain of Mycelium (fungi). Fresh cocoa beans are fermented before being dried and roasted. In most cases, they are spontaneously inoculated by the local fungi, yeasts, and bacteria which reduces bitterness and improves flavour. Fresh beans can also be inoculated with specific strains of these various microbes. Various strains (like various strains of wild yeasts in sourdough) change the aroma profile of the cocoa beans.

Ingredients: Cacao Beans, Cane Sugar, Cocoa Butter.

Suggested Flavours: Fresh Mushroom, Wood, Peat.

60g

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