What is the cocoa percentage of Cagaita com Castanha de Caju?

Cagaita com Castanha de Caju contains 70% cocoa (also written 70% cacao), classified as dark chocolate.

Where do the cocoa beans in Cagaita com Castanha de Caju come from?

The cocoa beans in Cagaita com Castanha de Caju are sourced from Sul da Bahia, Brazil.

What are the ingredients in Cagaita com Castanha de Caju?

The ingredients listed for Cagaita com Castanha de Caju are: Cacao mass, organic sugar, cocoa butter, dehydrated cagaita, and cashew nuts..

How big is a single Cagaita com Castanha de Caju bar?

A single Cagaita com Castanha de Caju bar weighs 50 grams.

What does Cagaita com Castanha de Caju taste like?

Cagaita com Castanha de Caju lists flavour notes of Acidic, Nutty and Citrus.

Is Cagaita com Castanha de Caju dark chocolate or milk chocolate?

Cagaita com Castanha de Caju is classified on Chof as dark chocolate.

Does Cagaita com Castanha de Caju contain alkalized cocoa?

Cagaita com Castanha de Caju is not marked as containing alkalized cocoa on Chof.

Has Cagaita com Castanha de Caju won any awards?

Cagaita com Castanha de Caju has been recognised at: Academy of Chocolate Bronze 2021.

Where can I buy Cagaita com Castanha de Caju?

Cagaita com Castanha de Caju is made by C'alma. C'alma sells directly through their website at https://www.calmachocolate.com.br, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Cagaita com Castanha de Caju in the Chof app.

Cagaita com Castanha de Caju 70%, C'alma

Cagaita com Castanha de Caju

Cagaita com Castanha de Caju is a 70% cacao dark chocolate bar produced by C'alma, a maker based in Brazil. This bar highlights regional biodiversity by incorporating dehydrated cagaita, a native Brazilian fruit, alongside crunchy cashew nuts. The cacao is harvested from the Sul da Bahia region, a landscape long recognized for its cocoa-growing heritage.

The flavor profile presents a distinct balance of acidic, nutty, and citrus notes, derived from both the cacao and the fruit inclusion. C'alma employs a melanger for the refining process to achieve the desired texture. The beans undergo a controlled post-harvest protocol, consisting of slow fermentation in boxes followed by natural sun drying, which preserves the characteristic traits of the Bahian terroir.

The craftsmanship behind this bar has been recognized within the professional chocolate community, earning a Bronze award from the Academy of Chocolate in 2021. The production focuses on highlighting the intersection of native fruit and high-quality cacao through careful processing.

Cagaita com Castanha de Caju