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You might wonder what on earth is cacao pulp. Let us briefly explain to you the most insane product Domantas Uzpalis has ever developed. A fresh cacao bean is surrounded by white mucilage called a placenta, also known as pulp.  
Jaguar Tree Cacao: Jaguar cacao is unusual and rare. Unfortunately. it is becoming extinct as the Jaguar trees rapidly disappear from the natural habitat in Meso-America. The tree is rarely seen even in areas where it is still appreciated. Most trees exist as relicts or are growing in the wild. The Jaguar cacao tree is in the genus Theobroma (family Malvaceae), which also contains its better-known sister, T. cacao (cacao tree) 
About "Theobromaz" Collection: This collection brings in a new wave of chocolate making. Naive wants to challenge the outdated and orthodox chocolate industry with its futuristic concept and invite curious eaters to taste chocolate in a completely new way. So why not open your mind and join us on a quest to explore the new shapes and layers of the cacao fruit. 


Pod: The pods emit a strong fragrance for one to two weeks after they have fallen from the tree. The fragrance is particularly aromatic in the evenings. As the pods dry, their surface starts to resemble the pattern on a jaguar's pelt.
Flavour: Slightly sweet with a little bit of fresh and bright champagne-like sourness, tingling the teeth and the back of the throat.
Aftertaste: Multilayered and medium length, up to 5 minutes.
Quality: Spectacular quality profile with a little presence of bitterness or astringency.
Nutritional value: Pulp is a natural source of bioactive phenolic compounds with considerable antioxidant activity. The following antioxidants are identified in cacao fruit pulp: flavonoids, phenolic acids, isoflavones, anthocyanins, proanthocyanidins and alkaloids. Epicatechin and gallocatechin are the most abundant flavonoids, while sinapinic and ferulic acids are the most concentrated phenolic acids. Theobromine, a bitter alkaloid similar in structure and properties to caffeine, is the most notable alkaloid constituents in cacao fruit pulp, along with theophylline and caffeine. The pulp is rich in organic acids (tartaric acid, malic acid, lactic acid, acetic acid, citric acid and propionic acid), with citric acid being most abundant.


wild jaguar cacao, heirloom 70% chocolate (white cacao, organic cane sugar, cacao butter), smoked paprika, sea salt.
Weight: 65 g

Maker Description

In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. Two key principles are most important to Naive. First, the maker only works with the best ingredients in the world. Second, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture.