what's in your chocolate?
moruga cacao is never made with sugar, sweeteners, lecithins, chemicals or any sort of additives except a pinch of sea salt, which improves the flavour.
chocolate making is an ancient art first performed by the indigenous people of south america. with modern machines we can skip the exhausting manual labor of grinding the cacao beans in stone mortars but it is nevertheless important to keep the grinding at a slow pace. from start to finish, our chocolate stays in the melangeur grinder for more than four days. when it comes to quality chocolate making, the process should be slow, inefficient, expensive and hard.
the cheapest and easiest way to make drinking chocolate is to use de-oiled cacao powder (see photo). the industry standard ist to grind the cacao beans into so-called cacao liquor, then use high heat and high pressure to separate the cacao mass from the cacao butter, so the more valuable cacao butter can be sold on to the pharmaceutical and cosmetics industry. this separation process kills many healthy ingredients, most of the interesting stimulants and of course all of the subtle aromas. moruga cacao has never gone through such a separation process. this is why our cacao will never be delivered in a powder form but will always contain a natural amount of roughly 50% healthy cacao butter.
roasted to perfection
we skillfully roast the cacao beans on low heat to produce the ideal flavour profile and use traditional methods to stone-grind the whole cacao beans into our whole bean chocolate. why is it not raw? "raw" cacao would never taste as complex as our chocolates do - remember that nobody would consider drinking "raw" coffee. we are trying to treat the cacao as carefully as we can to keep most of the healthy ingredients intact. on the same hand, we want to bring out the full flavour potential of the precious beans which happens primarily during the roasting.
100% heirloom cacao
to make the best tasting chocolates we track down farmers with a long cacao growing history around the equator. the cacao that they grow and harvest is genetically identifiable and has its own character. just like a riesling vine produces a distinctly different aroma than sauvignon blanc, cacao trees are not all the same and produce various different aromas depending on their genetics and terroir.
cacao growing as growth perspective
cacao tends to grow in regions that are stricken by poverty, corruption, violence and distrust. instead of buying bulk cacao from the intransparent world commodity market or relying on certifications, we establish close connections to the people who harvest and produce the cacao for our chocolates. we both benefit from these respectful long-term relations - they are sure to get paid an above-average price for their quality cacao and can use the excess cash for building up resilience while we can rely on strong partners on the ground and a sustainable cacao delivery.