Cacao Fruit Truffles

“…beautiful superfresh-tasting Cacao Fruit Truffles… really interesting and worth a try on your craft-chocolate journey…” Annalisa Barbieri, Notes on Chocolate, The Observer Magazine, 12.03.23.
“…if you want an AWESOME example of a cocoa pulp truffle, check out Cocoa Retreat’s latest ‘amaze ball’.” Cocoa Runners, curated craft chocolate online.
“These truffles from Cocoa Retreat are just amazing - the sharp, sweet, intensely chocolatey flavour comes from the pulp that surrounds the beans in a cocoa pod and I have never known it captured so well. A real treat for true choc fans.” Andrew Baker, author of From Bean To Bar, A Chocolate Lover’s Guide To Britain, Twitter 15.03.23.
“These have quite simply blown my tastebuds away,” instagram post, Amelia Rope, Chocolate Adventurer.
New! 
I have been dreaming about this flavour combination since I first tried cacao fruit juice a couple of years ago.  Pasteurised organic cacao fruit pulp purée has just become available and is perfect for creating this truffle.
These delicious truffles combine my Peruvian Chuncho Urushayhua 73% single origin chocolate with organic Ecuadorean cacao fruit purée from a family farm in Palo Santo. The flavours complement each other beautifully to bring out the complexities of the creamy Chuncho dark chocolate and the zesty fruit flavours of the natural cacao fruit.  (The cacao fruit surrounds the cacao beans in their pod, and tastes like the best combination of lychee, pineapple, citrus and apricot).  
While these truffles are best eaten fresh, they can be refrigerated for a couple of weeks.  To enjoy the flavours at their best, allow them to come to room temperature before eating.
Pack of three.  
Min. 40g
Ingredients - Chuncho 73% chocolate and organic cacao fruit purée.
Vegan, gluten-free.
Can be dipped in Chuncho Urusayhua 70% for a longer shelf life if needed - please enter ‘dipped’ at checkout.