烘焙巧克力
我们的欧式烘焙巧克力有三种可可百分比：60%、70%、80%。在我们的耶稣玛丽亚农场使用与我们的石磨巧克力相同类型的豆子制成。有什么不同？这块巧克力更加精致，添加了少许可可脂，赋予巧克力美丽的光泽和瀑布效果。我们在巧克力夹心油条和巧克力浸草莓中使用这种巧克力。对于任何需要更光滑的质地并且需要更快的熔点而又不会燃烧得太快的东西，这是我们的首选巧克力。您可以随意将其用作热巧克力，将其磨碎在早晨的咖啡中，或者只是咬一大口。这是一种不同风格的巧克力，但仍然来自同一类型的豆子和同一农场。
1公斤
贮存
通过将方块击打您的柜台来打破方块。用羊皮纸或保鲜膜包装。保质期 1 年。可以存放在冰箱或冰柜中以延长保质期。
原料
*可可粒、糖、*可可脂
*有机的
照片来源：
Cookies： Unsplash上的Jennifer Pallian
胖球： Unsplash上的Louis Hansel @shotsoflouis
MINIMALLY FERMENTED >LOWER ACID >MORE ANTIOXIDANTS
Our beans are specially fermented for less than 3 days. This creates less acidity. Research has shown that less days of fermentation means more flavanols are maintained in the chocolate.
BENEFITS OF CACAO
Packed with fiber, flavanols, protein, calcium, magnesium, zinc, potassium, iron and vitamins B1, B2, B3, B5, B9 and E.
High in antioxidants – typical serving size of cacao has more antioxidants than blueberries, red wine, and green tea.
High levels of essential minerals like magnesium. Magnesium helps to promote brain chemistry, build strong bones, and help regulate heartbeat and blood pressure, sulfur, calcium.
Cacao inherently has no sugar inside.
ORGANICALLY GROWN USING SUSTAINABLE PRACTICES
Our beans are organically grown and more than fair-trade. We are continually working with our grower to protect the region and educate people in the area.
LITTLE KNOWN CACAO FACTS
An ancient superfood packed with antioxidants, fiber, calcium, magnesium, zinc, potassium, and vitamins B1, B2, B5, B9 and E.
Contains zero sugar.
High fat, high protein.
Has zero caffeine. Contains its cousin called Theobromine.
A prebiotic that is rich in polyphenols.
Helps boost collagen production.
Cacao Beginner’s Guide