Latin name: Theobroma cacao “Criollo Cacao”
Also Know As: Ceremonial Cacao
Cacao paste is made after the Cacao beans are separated from the fruit pulp and left to ferment for 5-6 days. After fermentation, the beans go through a drying process below 40oC. They are then husked and ground to produce Cacao Paste.
Interesting read: Potential benefits of Cocoa