It won us the silver medal at the world finals of the November 2019 International Chocolate Competition in Italy and the gold medal in the Canadian section of the same competition. The “jaguar” cocoa bean used for this recipe has the unique characteristic of being white, and was originally cultivated in Mexican forest gardens in which jaguars lived, hence the name. On toasts, in pastries or desserts, or even directly taking a spoonful, there are lots of ways to enjoy it.
No added oil, including palm oil
A layer of oil may develop on the surface due to the high concentration of hazelnuts. Cocoa butter may naturally form white spots. Simply mix before use.