MEXICAN – 96% Ceremonial Cacao + Chilli and Spices – KAICAO 200g
Product detailed description
MEXICAN is KAICAO 96% ceremonial cacao with two kinds of chilli and a spice mix. You whisk it into hot water or plant milk and drink it as a thick, fiery, completely unsweetened cup. It is the only cacao in the KAICAO range that actually burns, and it burns noticeably: if spiced cacao is new to you, start with half a measure and build up from there.
The beans come from Tabasco in Mexico and are processed by the Lavado method, washed and left unfermented. That gives a rawer, less fruity flavour than the fermented Ecuadorian beans behind the rest of the KAICAO range. Two days of stone grinding and two months of maturing follow, so the powder is fine and dissolves in the cup without lumps.
Pasilla chilli brings a smoky, deep warmth, morita chilli a sharper heat with a note of dried plums. Cinnamon, star anise and clove round the blend out and push it towards the drink Mesoamericans knew as xocoatl: bitter, spiced and unsweetened. Making it takes two minutes: 20 g of the blend, hot water or plant milk and a whisk. The 200 g pack makes 10 servings of 20 g.
Key benefits
- 96 % ceremonial cacao – the highest cocoa content in the KAICAO range
- Lavado beans from Tabasco – washed and unfermented, for a rawer and less fruity profile
- Two chillies – pasilla for smoky depth, morita for sharper heat
- Cinnamon, star anise and clove – a spiced base in the style of the Mesoamerican xocoatl
- No added sugar – contains naturally occurring sugars, 1.2 g per 100 g
- 10 servings of 20 g – full-fat powder for a thick, creamy cup
Serving and preparation
Spoon 20 g of the blend into a cup, pour over roughly 200 ml of hot water or plant milk and whisk with a hand frother or a bamboo chasen whisk until smooth and foamy. The recommended daily serving is 20 g, which is one cup. If spiced cacao is new to you, start with a smaller measure and build up from there.
Ingredients
Cocoa blend (min. 96 %), pasilla chilli, cinnamon, morita chilli, star anise and clove. Origin of cocoa: non-EU (Mexico). Made in Spain. Allergens: may contain traces of nuts, sesame and milk.
Nutrition per 100 g
| Energy | 2478 kJ / 600 kcal |
| Fat | 51.7 g |
| of which saturates | 32.2 g |
| Carbohydrate | 13.8 g |
| of which sugars | 1.2 g |
| Protein | 13.3 g |
| Fibre | 15.7 g |
| Salt | 0.0017 g |
| Theobromine | 1235 mg |
| Flavonoids | 2850 mg |
Warnings
Do not exceed the recommended daily serving of 20 g. Not a substitute for a varied and balanced diet. Contains chilli and can be very hot. Cacao naturally contains theobromine, so this product is intended for adults and is not suitable for pregnant or breastfeeding women. Keep out of reach of children. Store in a dry, dark place below 18 °C. The best before date is printed on the back of the pack. Net weight: 200 g.
Distributor
Distributor: Adam Raw, Metylovice 552, 739 49 Metylovice, Czech Republic, Reg. No. 03452824.
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KAICAO: stone-ground ceremonial cacao
KAICAO is the brand of Madrid chocolatier Ida Talmore, who works bean-to-bar: from choosing the beans on a specific plantation to the finished product in one workshop. KAICAO ceremonial cacao is a full-fat cacao powder made from lightly roasted beans that are stone-ground for two days and then aged for two months. The result is earthy with a light floral note, and it is prepared as a thick hot drink rather than the sweet cocoa of childhood.
The beans come from a single Ecuadorian plantation, Hacienda Limón; the MEXICAN variety uses washed Lavado beans from Tabasco in Mexico. Nothing is sweetened with sugar and no emulsifiers or lecithin are added.
At BJP Store you will find
- 100% ceremonial cacao – pure, single-ingredient, 200 g for ten servings.
- MEXICAN – 96% cacao with two kinds of chilli, cinnamon, star anise and cloves in the style of Mesoamerican xocoatl.
- FOCUS and MINDFULNESS – 92% cacao with lion's mane and cordyceps, or with reishi, ashwagandha and spices.