Cocoa Pulpin Dark Heirloom Chocolate - Naive 60g

With this range, Naive introduced an original approach to creating ultra-rare chocolate, inviting curious gourmets and cocoa lovers to explore new shapes, parts, and layers of the entire cocoa fruit, tasting chocolate in a new way. For this limited collection, Domantas Užpalis used rare white heirloom and wild jaguar cocoa to appeal to the most discerning palates.

The following antioxidants are identified in cocoa pulp: flavonoids, phenolic acids, isoflavones, anthocyanins, proanthocyanidins, and alkaloids. Epicatechin and gallocatechin are the most abundant flavonoids, while sinapic and ferulic acids are the most concentrated phenolic acids. Theobromine, a bitter alkaloid similar in structure (but different in properties) to caffeine, along with theophylline and caffeine, is the most notable alkaloid component in cocoa pulp. Additionally, the pulp is rich in organic acids (tartaric, malic, lactic, acetic, citric, and propionic acids), with citric acid being the most prevalent.

Domantas freeze-dries this pulpto preserve its maximum active substances and combines it with rare 70% heirloom chocolate from white beans. The taste and composition of the pulp vary greatly among cocoa varieties, from sharp and lime-like to very mild, sweet, and fruity, similar to mango or lychee. It is always rich in vitamins and antioxidants. By freeze-drying the pulp, the resulting structure resembles a meringue with an impressive caramel colour.

This special dark 70% chocolate is, like all quality high-percentage bars, very rich in energy from stable fats, specific fibre, proteins, minerals, antioxidants, and theobromine. According to the nutritional composition and the amount of fat/carbohydrates/proteins, which is specific and unique for each brand and type due to the origin of the beans and processing, interesting differences can be read and expected.

Cocoa pulp in 70% dark heirloom chocolate by Naive is sweetened with organic raw cane sugar in the amount of 18g per whole bar (equivalent to the amount of natural sugar in about one apple).

"Chocolate is like my own life - bitter and sweet. It has always been my constant companion, seeing me grow from a carefree child into a completely quixotic adult. Chocolate is as lush as my most vivid dream and humble as my simple reality. By tasting Naive chocolate, you give meaning to my lifelong project - and for that, I want to personally thank you."

Domantas Užpalis

In a small town on the eastern side of Lithuania, Chocolate Naive produces its unique chocolates "from bean to bar". Every early morning, the chocolate master carefully roasts fresh cocoa beans, whose delicious aroma gently awakens the town's residents. Just like a hundred years ago, Naive slowly conches the cocoa beans to release their extraordinary palette of flavours with notes of fruit, nuts, and flowers. These handmade bars are stored for later to mature, and then various flavour lines are created with natural superfoods and spices. At Chocolate Naive, one of only 200 producers of this type worldwide, the entire production cycle begins with the dried cocoa bean...

Top-quality cocoa beans are carefully selected from exceptional farms. They are then transported via old maritime routes to Europe and finally to Lithuania, home of Chocolate Naive. For Naive, two key principles are most important: Firstly - they work only with the best ingredients in the world. Secondly - they strive to become world-class artisans in working with these ingredients. That's all. Naive makes chocolate in ways that help reveal the character of a particular cocoa bean to the fullest. Chocolate is finally born after careful analysis of taste, colour, aroma, and texture. For some time now, Naive products have been putting Lithuania on the delicacy map as a rising star of world gourmet chocolate. Experience a piece of our secret for yourself.

What antioxidants are in cocoa pulp?

Flavonoids, phenolic acids, isoflavones, anthocyanins, proanthocyanidins, and alkaloids are identified in cocoa pulp.

What is the structure of cocoa pulp after freeze-drying?

By freeze-drying the pulp, the resulting structure resembles a meringue with an impressive caramel colour.

What are the main components of this chocolate?

This special dark 70% chocolate contains energy from stable fats, specific fibre, proteins, minerals, antioxidants, and theobromine.

Ingredients:

Heirloom 70% chocolate (white cocoa, cane sugar*, cocoa butter*), freeze-dried cocoa pulp. Cocoa solids content min. 70%. *Organic

WEIGHT: 60 g
MADE IN: Lithuania Country of origin of cocoa: Mexico
STORAGE: Store in a cool, dry place.

NUTRITIONAL INFORMATION PER 100 G:

Energy value
2287 kJ/546 kcal
Fat 48 g
of which saturated fatty acids 25 g
Carbohydrates 36 g
of which sugars 30 g
Proteins 8 g
Salt 300mg

Aroma profile/notes - Floral and fruity. Mango and lychee with undertones of champagne. Lemon curd. Yuzu. A hint of citrus peel bitterness.