Naive - Dark Chocolate - Heirloom with Cacao Pulp 70%

Regular price $18.00 USD
Sale price $18.00 USD Regular price
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You might wonder what on earth is cacao pulp. Let us briefly explain to you the most insane product Domantas Uzpalis has ever developed. A fresh cacao bean is surrounded by white mucilage called a placenta, also known as pulp.  

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 Naive wants to challenge the outdated and orthodox chocolate industry with its futuristic concept and invite curious eaters to taste chocolate in a completely new way.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.

Flavour: Slightly sweet with a little bit of fresh and bright champagne-like sourness, tingling the teeth and the back of the throat.

Aftertaste: Multilayered and medium length, up to 5 minutes.

Quality: Spectacular quality profile with a little presence of bitterness or astringency.

Nutritional value: Pulp is a natural source of bioactive phenolic compounds with considerable antioxidant activity. The following antioxidants are identified in cacao fruit pulp: flavonoids, phenolic acids, isoflavones, anthocyanins, proanthocyanidins and alkaloids. Epicatechin and gallocatechin are the most abundant flavonoids, while sinapinic and ferulic acids are the most concentrated phenolic acids. Theobromine, a bitter alkaloid similar in structure and properties to caffeine, is the most notable alkaloid constituent in cacao fruit pulp, along with theophylline and caffeine. The pulp is rich in organic acids (tartaric acid, malic acid, lactic acid, acetic acid, citric acid and propionic acid), with citric acid being the most abundant.


MAKER:  Naive, Lithuania.



WEIGHT: 60g (2.12 Oz)


heirloom 70% chocolate (white cacao, cane sugar*, cacao butter*), dried cacao pulp

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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