Updated: Mar 26, 2020


Mexican and rare heirloom cacao from Chiapas, Finca la Roja topped with nibs.

Ingredients: heirloom white cacao, organic cane sugar.

Domantas Uzpalis passion is to source, experiment and test. So he wants to introduce us this tempered heirloom and ultra rare mexican white cacao with cacao nibs. Finca la Roja is a small farm located in Cacahoatan, Chiapas, Mexico. Cacahoatan means the "Place of Cacao" in the ancient Toltec language. The cacao pod is a mix of heirloom cacao varietes as pentagona, lagarto and some ancient criollo types. The absence of purple pigments in these cacao beans indicates their heritage of ancient heirloom genetic. That` s why this bar has a pale yet bright chocolate colour. The tasting experience is impressive and not classic at all. The scents are very floral: on the front hay-sweet like, on the back roast and pungent nuances. The snap is hard. Unlike the rich creamy and crunchy texture. Warm mouthfeeling. I detect a lot of cream flavor infused with rooibos taste. The beginning of the tasting experience is creamy, gentle, sweet and slightly nutty. Then it develops in something different. Subtle notes of sweet hay, warm herbal tea aroma and woody herbal nuances. Pleasant acidic finish driven by the nutty, earthy and slightly bitter taste of the cacao nibs. Very light astringency at the bottom of your throat and spicy herbal tea notes on the tip of your tongue. This is one of my favorite bar.


The Jaguar Cacao is known also as theobroma bicolor. Indeed it is a very rare tree in the genus Theobroma which also contains Theobroma cacao. It is becoming extinct as jaguar trees disappear from Meso-America. Some say there are just 1000 trees in the tropical jungle.

Domantas Uzpalis build a very limited supply chain of these rarities giving it a smoky and spicy twist. He immersed the "brain bean" into white heirloom cacao seeds and then he added a pinch of smoked paprika.

Ingredients: wild jaguar cacao, heirloom 70% chocolate (white cacao, organic cane sugar, organic cocoa butter), smoke paprika, sea salt.

The scents of this bar are different on both sides:

  • on the front: light spicy notes.

  • on the back: more pungent spicy nuances and rustic feeling due to the giants jaguar beans.

Interesting flavor profile. Creamy texture. Cool mouthfeeling. Umber brown red color. I don` t find a lot of fruitness but sweetness. Sweet almond, toasted bread and almost imperceptible avocado taste. The sweet paprika inclusion delivers a very mild smoke like aroma. The sea salt is the collant between the three main ingredients of this bar. The part I love the most are the jaguar beans: ivory color, mild sweet taste almost like cashews. The ideal crunchiness you need for such signature recipe! No bitterness, slightly astringency at the bottom of your throat (because the salt) and pungent spicy aftertaste on the side of your tongue (because the paprika).



Ingredients: 70% white cacao, organic cane sugar, organic cacao butter, dried cacao pulp.

About the cacao pulp: a fresh cacao bean is surrounded by white mucilage called placenta, also know as pulp. Its flavor can vary a lot between cacao varieties from being tart, sour and acidic like a lime, to a very mellow, sweet, fruity flavor similar to mango or lychee. It is also rich in vitamins and antioxidants.

About the bar: before immersing the pulp into white heirloom cacao, Domantas Uzpalis freeze-dried the pulp to develop a meringue-like texture.

Impressive caramel color. Soft snap. Coarse yet creamy texture. Floral and sweet fruity scents. Warm mouthfeeling. Sweet raffinated tasting experience which I can describe in few words as mango lychee champagne! It starts with mango and lychee mocktail flavor and champagne undertones. When you touch with your tongue the cacao pulp, you can feel pungent and citrusy notes but when you taste it the flavor is the opposite: tangy, sweet, mellow, floral aroma and a pleasant spongy texture. No astringency or bitterness. Tingling champagne-chocolate aftertaste.