Albino cacao (also known as theobroma bicolor) grows in ancient forest gardens of Mexico. Not only are these forest gardens habitat for fauna like the jaguar, they provide ways for indigenous communities to create safety belts of communal use around natural areas. This is beyond conservation, and is rooted in millennia of ecological and spiritual stewardship. Today, ChocoSol is proud to be part of a small cadre of chocolatiers, chefs, farmers, and artisans participating in the regeneration of the albino cacao, both through seedling planting and intercultural encounter, dialogue, and exchange, as well as through recipe development and intercultural learning.
ChocoSol's Jaguar chocolate recipe integrates spices including achiote, mamey seed, and rosita flowers from the ancient forest gardens to give our Jaguar its memorable taste. As part of their Fino line, Jaguar goes through a double-grind, making it smoother, richer chocolate.
Ingredients: Albino cacao, coconut sugar, cacao butter, vanilla pod, achiote, rosita flower, mamey seed, sea salt.
Tasting notes: caramel, peanut*, coffee, butterscotch.
*No actual peanuts involved! Their Jaguar line, like all our products, are nut-free. And Jaguar-Free.