One of the huge benefits of working directly with farms growing cacao is the availability of working with unusual and rare species or varieties. Cacao trees have many cousins, both in the same species as well as in different ones.
We are used to thinking of chocolate as brown or black, but Pataxte beans are pure white. They also have an especially floral flavour to them, which when combined with cacao – as we did in this Caramelized Pataxte bar – can be quite a striking and interesting contrast. The deep rich chocolate-y notes set off nicely the light and floral Pataxte notes.
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