Thailand

Ground Chocolate

70% Chumphon Ground chocolate

Cacao produced by husband and wife team, Khun Boom and Khun Suriya, in the Chanthaburi region of Thailand.

Producer

Khun Boom

200g (7.05oz)

70% Chumphon Cacao

Fermentation

Wooden box, 144 hours

Regular price: $22.00
incl. vat/tax
Sale price: $22.00
incl. vat/tax
Regular price
Unit price: per

Ground Chocolate

Ground Chocolate is a natural extension of our cacao project. After years of searching for a high quality hot chocolate to serve in our own cafés, we finally have the opportunity to create our own, using cacao sourced and roasted by La Cabra. Ground Chocolate doesn’t go through the final tempering stage of chocolate making, meaning it melts at a much lower temperature when combined with warm milk. We recommend a 1:6 ratio of Ground Chocolate to your favourite milk or plant-based alternative. We steam the mixture on an espresso machine’s steam wand, but it can also be heated gently on the stove.

Not many other products have so many parallels to speciality coffee than high-quality cacao.

Natural Extension

La Cabra Cacao

We have long been fascinated by taste experiences in many fields, carefully produced wines, skilfully brewed beers, or a beautifully balanced dish. However, not many other products have so many parallels to speciality coffee than high-quality cacao. The level of care taken in the field, the fermentation, the roasting and production stages leads clearly to an elevated taste experience, with character that can be traced back to intentional decisions taken by farmer, roaster, and chocolate maker. Over years of travelling to origin, visiting colleagues and tasting, our interest has slowly grown, to the point where we feel ready to take the step and share this exciting addition to the La Cabra lineup.

A lot produced by husband and wife team, Khun Boom and Khun Suriya, in the Chanthaburi region of Thailand.

Chanthaburi

Thailand

Our new cacao release comes from the Chanthaburi region of Thailand. We’ve been taking a great interest in Thailand since we opened our location in Bangkok; travelling often to the city and outwards into the country. Over our many visits we have been stunned by the Thai landscape; the numerous micro climates and terroirs, the passionate and welcoming people. This lush green terrain has an incredible potential to produce very high quality coffee and cacao, and over the coming years we are committed to finding partners in both fields. This release is our first venture into sourcing cacao in Thailand.

We pair these high quality cacaos with 100% organic Danish-grown sugar, produced here in Denmark for generations.

LA CABRA CACAO

Two Ingredient

We will always share two ingredient bars. Nothing added, nothing taken away, focusing on the pure experience of carefully chosen single origin cacaos. The inherent texture, flavour and aroma, created by a set of intentional decisions by the cocoa farmer, and showcased by the roaster and chocolate maker.

To reflect our Nordic roots, we pair these high quality cacaos with 100% organic Danish-grown sugar, produced here in Denmark for generations; its pure flavour transparency sharpens the focus on the work of each skilled cacao producer.

Sourcing

Our years of experience in coffee sourcing have led us to this point. As plants with very similar agronomic properties, cacao and coffee often grow harmonically alongside each other, requiring similar conditions to produce high quality fruit. During visits to coffee producing countries, we have seen several cocoa plantations, and many of our long standing partners also work with high quality cacao. We’re excited to see how our experience can translate into cacao, and believe that the first releases that we have secured live up to the high standards we set for our coffees.

Cacao is roasted to a lower temperature over a longer time than coffee.

Roasting

Roasting is an important stage in the cacao production process. Unlike green coffee, it is possible to make chocolate from raw cacao, but layers of complexity in both taste and texture are unveiled by the reactions that take place during roasting. As a general rule, cacao is roasted to a lower temperature over a longer time than coffee, but our transferred experience from coffee roasting has led us to a new understanding, always aiming to unlock the potential of the finest and most characterful cacao we can source.

Cacao is roasted to a lower temperature over a longer time than coffee.

Ingredients

Chocolate:

250g
70% cocoa content

Ingredients:

Cocoa beans
Danish sugar

Nutrition pr 100g

Energy - 1869kJ / 446kcal
Fat - 29,9g
Saturated fat - 17,5g
Carbohydrates - 54,9g
Sugars - 30,0g
Fibre - 22,4g
Protein - 10,1g
Salt - 0g

Chanthaburi

Chocolate

Chanthaburi is our first cacao release from Thailand, which is a lot produced by husband and wife team, Khun Boom and Khun Suriya, in the Chanthaburi region of Thailand. 144 hours of fermentation lead to bright notes of lime and dried berries. The chocolate bar is made of 70% Chumphon Cacao.

Read more about our new chocolate and partners in Thailand here

Continue to explore:

Ground Chocolate

La Cabra Cacao

Thailand

Two Ingredient

Sourcing

Roasting

Ingredients

Chocolate