100% cacao Sambirano 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.
This Madagascan treasure develops its juicy notes of summer fruits on the banks of Sambirano river. It goes wonderfully well in fruity cakes and mousses.
Long forgotten flavours of the world’s great cacaos