100% Untempered Cacao Mass - 8 oz
Untempered cacao mass is unsweetened and has been through the entire chocolate making process except for the final step, which is molding the chocolate into a hard bar.
It has the same nutrition as cacao nibs, but is much more versatile.
Untempered cacao mass melts, which makes it great for hot chocolate or coating fruit.
It melts easily into oatmeal and can be used for baking.
You could also sweeten it with your favorite non-sugar sweetener to make at home sugar free chocolate bars.
Unlike cocoa powder, untempered cacao mass retains all of its cocoa butter, which is where much of cacao's nutrition and flavor lives.
Many studies are out now showing a direct link between cacao consumption and lifespan.
Cacao has ten times the antioxidants of blueberries, is an excellent source of plant-based protein, and has a ton of minerals you won't find in other foods.
As with all of our products, our untempered cacao mass is made with a thought to be extinct variety of cacao that grows in northern Peru. We voluntarily pay ten times fair trade premiums to our cacao farm partners for their genetically delicious variety of cacao.
Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results.
From our family business to you, enjoy!
All of our products come with a no questions asked 100% money back guarantee. If you are dissatisfied with any product for any reason simply email info@fortunatochocolate.com to request a full refund.
Chef and Restaurateur Eric Ripert - "I am a chocoholic. This chocolate made with Peruvian Pure Nacional beans is the best chocolate I have ever tasted."
American Pastry Chef Norman Love - "Fortunato No. 4 is the standard by which fine chocolate must be measured.”
French Pastry Chef Patrick Roger - "One taste and I knew I must have Fortunato No. 4 for all of my customers in France."
Swiss Pastry Chef Roger von Rotz - "Fortunato No. 4 is the Rolex of Chocolate. It is unbelievable."
Australian Pastry Chef Igor Van Gerwen - "In my 30 years I have never experienced more rewarding chocolate. I recently visited the Marañón Canyon, the social responsibilities and sustainable farm practices engaged in the growing the cacao and making the chocolate, satisfy the conscience."
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