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SKU FC1102 Category

Maüa 70% Nicaragua Cacao Pulp 70g

Chocolate with hints of nuts and fruits with a pleasant acidity and freshness provided by the cacao pulp.

Cacao mucilage is a by-product and what was once considered a waste, is now revolutionising the kitchen and the cacao value chain, bringing new benefits to the communities involved in this activity. Currently, cacao mucilage is highly valued in many culinary applications.

Cacao pulp is a great discovery with health benefits and is a very special sweetener.


Out of stock



Cacao mass: 65%
Origin: Nicaragua – Waslala
Bean variety: Acriollados Trinitarios
Certification: Organic

Cacao butter: 5%
Certification: Organic

Cane sugar: 25%
Certification: Organic

Cacao pulp: 5%

May contain traces of: nuts.



Harvest year: October – February (main harvest)
Fermentation: In horizontal wooden crates for 5-6 days
Drying: Pre-drying for 48 hours with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance
Roasting: Mild with a temperature range between 90 and 130ºC for 25 minutes
Packaging: Paper + recycled cardboard



Plantation: RACCN (Región Autónoma Costa Caribe Norte)
Fermentation: Cooperativa CACAONICA R.L.
Drying: Cooperativa CACAONICA R.L.
Packing: Cooperativa CACAONICA R.L.
Shipment: Silva Cacao, Antwerp, Belgium
Roasting: Oca Martínez – ESMENT Palma de Mallorca, Spain
Winnowing: Chocolates Maüa, Palma de Mallorca
Grinding: Chocolates Maüa, Palma de Mallorca
Conching: Chocolates Maüa, Palma de Mallorca
Tempering: Chocolates Maüa, Palma de Mallorca
Packaging: Chocolates Maüa, Palma de Mallorca

How much does the cacao farmer earn?
70-80% of the price set on the New York stock exchange at the time of purchase


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