The cocoa fruit jam has a unique taste. It's nothing like you'd expect. In terms of consistency, it is similar to caramel. Tastewise, it's more similar to rosehip jam or honey than it is to chocolate, I've used it as filling for croissants, crepes, and macarons, and as a topping for vanilla ice cream. It's definitely my favorite jam!
Cacao fruit is the sweet, white pulp that surrounds cacao beans. The fruit is what gives chocolate its complex flavor notes during fermentation. It tastes nothing like chocolate--it's more like lychee with a touch of kombucha.
We have created this Award Winner jam with fresh cacao fruit pulp sourced from Honduras and cooked it with organic cane sugar to make the first cacao fruit jam we have ever tasted.
The jam tastes like chardonnay, apple and honeydew melon. Try it on a slice of manchego cheese or spread it on a buttered scone. Chances are you've never tasted anything quite like it.
Ingredients: cacao fruit pulp from San Pedro Sula, Honduras, organic cane sugar.
It's a delightful discovery for my sourdough toast in the mornings! A thin film carries a lot of flavor; no need to pile it on and have it wastefully dripping all over the plate, the floor, and the cat. This is one product where frugality pays off. It tastes like a smokey blackberry honey with a hint of lychee, there's nothing "chocolate" about it. You'll be disappointed if that's what you're looking for! Think fruit - again, lychee is the closest comparison although Loquat isn't bad either. I haven't tried it with peanut butter yet, although I'm guessing it will enhance the nuttiness of the butter, while the sweet/salt combination will be nicely balanced. Mmmm... is it time for breakfast yet?
Bought a bunch for Mother's Day. The tasting notes are solid.