100% cacao Javan Dark Breaking is a true chef’s ingredient; it inspires. Make supreme truffles, reflecting perfectly the flavour of the bean, or grate to add depth and notes to gravies and casseroles. I make cacao from ‘bean to bar’ to capture the mind-blowing different flavours of the world’s great cacaos.
These beans from the volcanic soils of Surabaya, with their soft caramel and toffee notes, are breathtaking, they make an amazing chocolate mousse!
Long forgotten flavours of the world’s great cacaos