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 pulp for a few years now. It is a delectable blend of fruity and tart flavors, of sweetness and acidity. This particular truffle combination is one I keep returning to -and one that my taste testers can’t get enough of– a blend of soft, smooth, chewy fresh fruit chocolate ganache. I present to you: the Baba Ganache!
Ingredients: Single origin ethically sourced chocolate 70% (Tanzania), cacao fruit pulp, fresh cream, cocoa powder and lots of care!
Keep refrigerated as this is a fresh product. Enjoy within 10 days for best flavor and texture.
Comes in gift boxes of 4 ( $12 ) or 6 ( $18 )