Description
Ceremonial Cacao Ecuador Jaguar Blanco Bicolor 250 g — Chocante
Jaguar Blanco Bicolor cacao (Theobroma bicolor), known locally as pataxte, macambo, or cacao blanco, is a botanically distinct species from common cacao (Theobroma cacao).
It originates from the Amazon rainforest — specifically from the Napo and Pastaza provinces in the Ecuadorian Amazon, where indigenous communities have cultivated it for centuries. It produces distinctive golden-white beans, hence the name "cacao blanco," and the paste made from them is noticeably lighter than classic cacao mass.
- Species: Bicolor (Macambo, Pataxte)
- Taste: Sweet
- Origin: Ecuador
- Packaging: resealable bag
Chocante cacao paste is 100% ground pulp from Theobroma bicolor beans, without any additives. The product contains no sugar — the sweet taste comes solely from the natural characteristics of the raw material. Thanks to a significantly lower theobromine content than in Theobroma cacao, Jaguar Blanco is gentler on the nervous system, which is appreciated by individuals sensitive to stimulants.
Flavor Profile
The flavor profile of Jaguar Blanco Bicolor is surprisingly distinct from what one might expect from cacao. A creamy, delicate nuttiness dominates, with subtle coconut and nutmeg notes, complemented by a sweet-salty finish — sometimes with vanilla sweetness. Classic cocoa flavor is almost absent here, which makes this product unique even among ceremonial cacaos and opens it up to a wide range of culinary applications.
Uses
The paste is suitable for preparing a ceremonial drink — dissolved in hot water or plant-based milk, it creates a creamy, slightly sweet beverage without the distinct bitterness of cacao.
It also works well as a base for light chocolate, an ingredient in desserts, truffles, and creams, and its neutral, nutty-coconut profile allows it to be combined with spices, vanilla extract, and tropical fruits.
Ingredients
Cacao paste (ground cacao beans) (Theobroma bicolor) 100%
Nutritional value of the product per 100 g
| Energy value: | 2420 kJ / 586 kcal |
| Fat: of which saturated fatty acids: |
50 g 30 g |
| Carbohydrates: of which sugars: |
15 g 2 g |
| Fiber: | 20 g |
| Protein: | 21 g |
| Salt: | 0.02 g |
Preparation method
Add the desired portion of cacao to water or plant-based beverage at a temperature of approximately 60-80°C and blend. An example proportion is 10 g of cacao per 250 ml of water.
The drink can be supplemented with additions such as cinnamon, chili, or other spices, as desired.
Notes
Softening and sticking of the paste at higher temperatures is a natural property of the product resulting from its high cocoa butter content — it does not affect quality or nutritional value.
Recommended storage conditions
Store in a dry, cool place, away from heat sources and light. After opening, store tightly sealed.
Allergen information
May contain traces of milk and nuts.
Additional information