Ingresso Cacao Grounded Madagaskar Ambanja, 100% No Sugar 100 g

Ambanja, a region in the northwest of Madagascar, is famous for its cocoa, which is characterized by a unique flavor that includes fruity and floral notes.

Cocoa is grown by small farmers using traditional methods and is often processed in an artisanal way. Despite challenges such as limited infrastructure and climate change, Ambanja's cocoa production is growing and has gained recognition in the international market for its high quality products. How to make:

Heat up the milk: Pour 200 ml of milk into a saucepan and heat it up on medium heat until it is hot (60-70 C)

Add 20 gr of cacao and 10 gr of sugar to the saucepan. Use a whisk to stir until the cacao and sugar are fully dissolved in the milk.