It has been discovered recently that coffee husks (Cascara), like cacao, are a major source of anti-oxidants. Pairing the two, Baiani came up with a recipe that has a sensory ride in texture and taste, full of fruity tanginess!
At their farm in Bahia, Brazil, they produce craft quality cacao and make all of their chocolate bars with it. They take close care of all production stages. From planting the cacao to crafting the finished bars. The result is a unique Baiani flavor, a true Tree to Bar chocolate.
Baiani Chocolate is a tree to bar chocolate maker in Brazil owned by Juliana and Tuta Aquino. Baianí Chocolate carries the tradition of the Pinheiro and Aquino families, who since the late nineteenth century have been working with cocoa cultivation in the region known today as the Potumujú Valley. This husband and wife pair were originally in the music industry living in New York until they revisited their families’ farms. From reliving their childhood memories being surrounded by cacao, they decided to get back into their roots and fell in love with the art of making chocolate. Through experimentation and quality testing, they have perfected the art of making chocolate that highlights the unique flavors of the cocoa they grow. Baiani is internationally known and have won awards for their quality of chocolate bars.
I've never heard of umbu before. Not sure how I'd like the fruit but it works well with the chocolate. Tart and sweet pieces of fruit in the chocolate.