Cacao fruit pulp - also called "baba" - is the white fleshy substance that surrounds the fresh cacao bean. "Baba" is necessary to ferment cacao beans, the first step of many in the process of making chocolate. It’s a rare find – only a few companies extract the pulp (in small enough amounts as to still allow for fermentation to occur) for separate consumption.
I’ve been experimenting with cacao fruit pulp for a few years now. It is a delectable blend of fruity and tart flavors, of sweetness and acidity. I make small batches of these buttery caramels, using "Baba" as the star ingredient. They are honey-sweet and silky-smooth on the palate, and they burst with the tang of fruit and the softness of cream. I present to you : the Babamels!
Ingredients: Cacao fruit pulp, organic cane sugar, organic cream, organic honey, organic butter.
Box of ten: $25 Box of six: $15 - Please note, available oct-may