Description
Ceremonial Cacao Sierra Leone Gola Amigo de la Selva 250 g - Chocante
Ceremonial cacao (full-fat cocoa paste, cocoa mass) Gola Amigo de la Selva comes from Sierra Leone, from areas adjacent to the Gola Rainforest National Park in West Africa. The paste is made from ground, fermented, and dried Forastero cocoa beans - with no added sugar or other ingredients, 100% cacao.
The name "Amigo de la Selva" - Spanish for "friend of the forest" - refers to the way this cacao is grown: the trees grow in the shade of taller trees, in an agroforestry system that combines cultivation with the protection of one of the last fragments of the Upper Guinean rainforest.
- Species: Forastero
- Taste: Slightly dry, with notes of dried fruit
- Origin: Sierra Leone, Gola forest region
- Packaging: resealable bag
Origin
The beans come from small, family farms in the Ngoleagorbu community, living on the border of the Gola Rainforest National Park. The name Ngoleagorbu in the Mende language means "those who belong to the forest." Farmers grow cacao in the shade of forest trees, which reduces the need for deforestation and provides additional income from protected areas.
The Gola region is one of the most important biodiversity areas in West Africa - home to pygmy hippos and western chimpanzees, among others. Cacao cultivation in an agroforestry system acts as an ecological corridor between forest fragments and supports local conservation programs.
Flavor and Aroma Profile
Gola Amigo de la Selva cacao has a slightly dry, complex flavor profile with notes of plums and dried fruits, accompanied by tones of coffee and dark chocolate. It has a more raw and earthy taste than cacao from South America, characteristic of West African Forastero beans.
Ceremonial Cacao - Tradition and Composition
Cocoa bean paste (Theobroma cacao), known as ceremonial cacao, is a form of cacao preparation traditionally used in rituals by Central and South American cultures, including the Maya and Aztec peoples, for whom cacao held significant cultural and symbolic importance. Today, this form is used more widely - including with cacao from other regions of the world, such as West Africa - both in ceremonial practices and as a base for hot chocolate or other cocoa beverages.
Cacao beans naturally contain theobromine - an alkaloid with a mild stimulating effect, much weaker than caffeine - as well as polyphenols and flavanols, compounds present in raw, unprocessed cacao.
Application
Cocoa paste can be used to prepare a classic ceremonial drink, as a base for hot chocolate, an addition to smoothies or shakes, and also as an ingredient in homemade desserts (e.g., brownies, chocolate cake) or savory sauces.
Ingredients
Cocoa paste (ground cocoa beans) 100%
Nutritional value of the product per 100 g
| Energy value: | 2493 kJ / 596 kcal |
| Fat: of which saturated fatty acids: |
50 g 30.3 g |
| Carbohydrates: of which sugars: |
10 g 2 g |
| Fiber: | 24.9 g |
| Protein: | 14 g |
| Salt: | 0.02 g |
Preparation method
Break off about 20 g of cacao from the block and chop finely, then pour into a tall container - a ceremonial dose is usually 40-50 g per person. Heat 250 ml of water or plant-based drink to 70-80°C and pour over the cacao. Add a pinch of salt and, if desired, cinnamon, cardamom, or chili. Blend for 20-30 seconds until the drink is smooth and frothy.
Recommended storage conditions
Store in a dry and cool place, away from direct sunlight.
Additional information