From the pulp
Milkshake
Cold, thick and tasting of real cacao. It is blended on the spot and drunk right there: there is no way to keep it or to send it.
- Freshly blended
- Made with cacao pulp
From the bean
Cacao Yoghurt
Artisanal yoghurt with cacao nibs in it, so you drink it and chew it at the same time. It is kept cold and does not last long: that is why it is made in batches and there is not always any left.
- 1 litrePresentation
- With cacao nibs
- Keep refrigerated
How to get it Made in batches, ask if there is any
About this product
What it is, what makes it different and who we make it for, in a few words.
A drinkable artisanal yoghurt, thick and slightly tangy, with roasted cacao nibs scattered all the way through.
The nibs — small pieces of roasted, cracked cacao bean — add a crunchy touch and a natural, slightly bitter cacao flavour that contrasts with the smoothness of the yoghurt. Its texture is creamy, and the yoghurt’s natural tang keeps it light even though it is thick. There are no flavourings or preservatives: the cacao you taste is real cacao. It comes in a one-litre bottle, to share or to keep in the fridge through the week.
It is made in small batches for each event, so it isn’t always available. It is a different way to enjoy cacao: crunchy, natural and full of flavour. A good option for breakfast or an afternoon snack, for anyone looking for something nourishing and different, with the character of cacao but without the sweetness of a chocolate yoghurt.
Features
A litre of drinkable yoghurt with roasted cacao bean all the way through.
- Presentation1 litre
- With cacao nibs
- Keep refrigerated
Why the nibs
Chocolate yoghurt usually means cocoa powder and sugar, and it ends up tasting like dessert. We wanted the opposite: to taste the bean, with its roast and its bitterness, while the yoghurt still tastes like yoghurt.
Nibs manage that without dissolving. Every sip brings something to chew, and the cacao comes through in bursts rather than all at once.
How it’s made
A batch takes almost a full day, from fresh milk to the fridge.
The milk is heated
To around 85 °C, which prepares it and helps the yoghurt set thick.
It is cooled and the cultures added
Once it drops to about 43 °C, the live cultures go in.
It ferments
Covered and undisturbed for six to eight hours, until it sets.
The beans are roasted and cracked
Meanwhile, dried beans are roasted, shelled and cracked into nibs.
It is stirred and the nibs added
The yoghurt is stirred until drinkable and the nibs are mixed in by hand.
It is bottled and chilled
In one-litre bottles, straight into the cold until the event.
Storage
It has no preservatives, so the cold is what keeps it. Here’s how long it lasts.
- TemperatureBetween 2 and 6 °C
- UnopenedUp to 10 days in the fridge
- Once opened3 days
- Shake before serving
- No preservatives
What people usually ask
If it’s your first time trying it, you’ll probably wonder about some of these.
Do the nibs go soft?
A little, over the days. Freshly made it is crunchier; by the end of the week they are tender, like granola that has sat in milk for a while.
Does it taste of chocolate?
It tastes of yoghurt with cacao: tangy, creamy and with the roasted bitterness of the nibs. It is not a sweet chocolate yoghurt.
Do you ship it?
No. It needs to stay cold the whole time and only keeps a few days, so you can only get it at events and at the Guamal farmers’ market.
How many glasses does a litre make?
About four medium glasses.
Have you tried it?
Tell us what you thought. We read every one, and the ones we publish appear here with your name.
- One minute
- We read it before publishing
- No email or phone needed
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Citrus Drink
Cacao pulp with citrus: sharp, light and very cold. It surprises anyone who assumes everything that comes from cacao has to taste of chocolate.
Want us to send it?
Write to us and we'll tell you whether we have it, how long it takes and how it arrives. If you're nearby, you can also drop by the workshop.