Jaguar Tree Cacao - in Heirloom Chocolate and Pimenton
Weight: 1.15 oz. (32.5 g.) / 2.3 oz. (65 g.) in total bar
Calories: 240 calories (per label) in 1/2 bar
Cost: $18.00 for 1 bar
Purchased from: missing information
Welcome to Day #12 of Chocolate and Nibs Theme Week, and Day #1 of Chocolate and Seeds Theme Week.
Cacao beans are actually seeds (semillas), which makes the transition from a Chocolate and Cacao Nibs (pieces of cacao seeds) Theme Week to a Chocolate and Seeds Theme Week easy.
We begin this week with today's Jaguar Tree Cacao in Heirloom Chocolate and Pimenton (paprika) bar from Chocolate Naive (Lithuania).
Chocolates featured on this site are made from cacao beans/seeds or cacao nibs, from the Theobroma cacao tree. However, there are other plant relatives in the Theobroma genus* that can be used to make chocolate.
The increasingly rare, wild Jaguar tree cacao (Theobroma bicolor) is known by many names (e.g., Pataxte, Mocambo, White Chocolate tree). Jaguar cacao fruit is rounder, more melon-like than a Theobroma cacao fruit pod; and the seeds are white.
The base chocolate for today's palette-shaped bar was sweet and slightly savory (smoked paprika, sea salt), and was topped with five large, white beans.
The bar had a rich flavor and smooth, almost creamy sweet texture. (At 240 calories for 1/2 bar, there must have been a fair amount of cacao butter content as well.)
The whole Jaguar Tree cacao beans were delightful. These ivory colored beans had a lovely smooth, soft crunch; and the beans/seeds broke into little white nib pieces. Jaguar beans lack some of the plant alkaloids (such as the small amount of caffeine present in conventional chocolate), resulting in less bitterness than is sometimes found in its conventional dark chocolate.
Note: This flavors in this bar were very interesting, well balanced and developed, but may not be for everyone. Tasting notes included: raw almond, firm avocado, fermented milk, toast, followed by a faint spiciness (paprika) and savory (sea salt). A folded paper insert included with this bar is full of interesting information (and tasting commentary).
*Members of the Theobroma genus include Theobroma cacao, Theobroma cupuacu, Theobroma bicolor, and more than a dozen other members that are all part of the Malvaceae (mallow) family. This same family also includes cotton, okra, hibiscus and rose mallow.