Other
Cacao
The seed of the cacao tree, Theobroma cacao. In the kitchen it usually means those seeds fermented, dried, and ground, with less alkali processing than dutched cocoa powder.
Origin
Native to the upper Amazon and cultivated across the humid tropics.
Flavour
Bitter, fruity, and chocolatey.
How to use it
Use the powder as you would cocoa, often with a little less of it because the flavour is louder.
Storage
Airtight, cool, and dry.
Recipes using it
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