Infusion COCAO Organic - Los Ancones Plantation (Santo Domingo)

An unexpected aromatic richness

It was Marc Cluizel, a master of cacao and a loyal partner in our culinary adventures, who introduced us to the Los Ancones garden, nestled in the heart of the Dominican Republic. We thought we knew cacao husks… And yet, with the first infusion, this vintage took us by surprise: butterier, more velvety, it revealed a completely different facet of cacao, sunnier, more expansive. Nothing like the robust structure of Mangaro. Here, everything is about sweetness and a lingering finish. Fascinated by this unexpected aromatic richness, we chose to keep both: two pure infusions, two complementary signatures, like two expressions of the same language, that of pure chocolate.

The bean and the terroir

While terroir is often discussed in relation to wine or tea, cacao is no exception. The soil, the climate, the variety of beans, but also the roasting and drying processes: everything plays a role. This explains the striking differences between Mangaro and Los Ancones. But in both cases, the principle remains the same: to extract from the husk what nature has to offer at its finest. Once infused, the husk reveals smooth and comforting notes, without sugar or fat, but rich in beneficial properties: theobromine, which stimulates; polyphenols, which soothe; and magnesium, a natural ally for serenity. A chocolate infusion, as pure as it is unexpected.

Food pairing

Cocao Los Ancones pairs beautifully with sweet and creamy combinations. Imagine it alongside vanilla rice pudding, banana cake, chestnut cream crepes, or pear tiramisu. It also complements ripe fruits like mango, fresh fig, and roasted apricots, adding a buttery and comforting depth.

Recipes and cocktails using Cocao Los Ancones Bio

In the kitchen, it finds its place in a sauce for a stew: infused in a full-bodied red wine, with a touch of sweet chili, it enhances a carbonnade or beef with carrots. For adventurous bartenders: mixed cold with a splash of peaty whisky and hazelnut liqueur, it creates a smooth, chocolatey, delicately smoky cocktail.