Crème de Babamel

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 this  buttery caramel spread, using "Baba" as the star ingredient. It is honey-sweet and silky-smooth on the palate, and bursts with the tang of fruit and the softness of cream. Drizzle this on your favorite ice cream, pancake, waffle, spread it on toasts, warm it up if you like it more liquid or use it as a dip! 

Ingredients: Cacao fruit pulp, cane sugar, organic cream, honey, organic butter.

4oz. jar: $18