Innovations from Origin - Sauces, Spreads, and Snacks

Cacao is an ingredient like no other: known worldwide for chocolate, yet so much more than what ends up in the bar. Visionary makers across the globe are tapping into every part of the cacao tree—seeds, juicy fruit pulp, cacao bean shells, and boldly colored pods—to create a palette of flavors and textures we’ve never tasted before. From indulgent spreads and irresistible snacks, to skin-nourishing cosmetics and even sustainable textiles, these products redefine what’s possible with cacao. Every bite, drizzle or sensual touch also supports sustainability, reduces waste, and gives a brighter future to cacao-growing communities.

Flavorings, Sauces, and Spreads

Cacao’s seeds, fruit, and even shells are bursting with potential, delivering unexpected complexity and zest to your kitchen. These delicious products use more of the cacao pod, making every bite a win for flavor and the planet.

Balsamic Reductions

Mashpi Chocolate Cacao Pulp Reduction - Ecuador
Slow-cooked from 100% cacao fruit pulp to seal in bright, tropical flavors, this reduction is perfect over fresh fruit, yogurt, cheese, or even ice cream. A tangy-sweet finish brightens every dish.

 

 

Mais do Cacau Mellato Cacao Pulp Reduction - Brazil
Reminiscent of honey, this thick cacao pulp reduction pours easily and brings vibrant fruity notes to breakfast, desserts, salads, or cocktails.

 

 

Mindo Chocolate Cacao Honey - Ecuador
Pure cacao pulp gently cooked to create a naturally sweet, aromatic drizzle for cheese boards, fruit, or your favorite breakfast spread.

 

 

Afrodisiak Cacao Pulp Reduction - Ecuador
Aged in oak barrels for a balsamic-like tang, this cacao “honey” has layers of sweetness and acidity that intrigue on everything from salads to grilled veggies.

Salad Dressings & Sauces

Afrodisiak Pineapple Cocoa Dip - Ecuador
Pineapple and cocoa vinegar come together in a tropical vinaigrette with sweet-sour balance, making salads, seafood, and plant-based bowls pop.

Afrodisiak Barrel-Aged Cocoa Vinegar - Ecuador
Cocoa vinegar slowly aged in toasted oak brings depth and subtle sweetness—transforming dressings, roasted meats, or even creative drinks with its layered flavor.

Mindo Chocolate Cacao BBQ Sauce - Ecuador
This vegan, gluten-free BBQ sauce winds together the fruity notes of cacao pulp and the earthiness of cacao bean shells with herbs and spice. An adventurous way to sauce up grilled dishes or roasted veggies.

Pantry Staples

Mais do Cacau Cocoa Balsamic Vinegar - Brazil
Aged cocoa fruit pulp forms the base of this oak-matured vinegar—bold, sour-sweet, and a pantry staple for salads, glazes, and savory marinades.

Mais do Cacau Cocoa Traditional Vinegar - Brazil
Cold-pressed cocoa nectar slowly transformed into vinegar, adding gentle fruit acidity for creative cooks everywhere.

 

Cocoa Supply Freeze-Dried Cacao Fruit Pulp - Ecuador
100% pure cacao fruit pulp transformed into a powder for a punch of tang in baking, popsicles, or smoothie bowls—a shelf-stable, minimally processed way to embrace cacao’s “honey”.

 

 

Cocoa Supply Cacao Fruit Puree Nectar - Ecuador
Pasteurized, undiluted cacao pulp with a luscious, exotic flavor profile—ready for sorbets, smoothies, sauces, and adventurous cocktails.

 

 

KOA Dried Cacao Fruit Flakes — Ghana
Crunchy, golden flakes made from nothing but cacao pulp. Their natural sweetness with hints of lychee, peach, and honey is a great addition to granola, desserts, and fruit salads.

 

 

Spreads

Belú Almond Chocolate Spread - El Salvador
Pure, rich chocolate flavor and creamy texture shine in this three-ingredient spread—Salvadorian cacao, almonds, and unrefined cane sugar. Enjoy on toast, fruit, or straight from the jar.

 

 

Pridi Cacaofevier Cashew Chocolate Spread - Thailand
Creamy, almost milk-chocolatey spread made with fresh-roasted cashews and flavorful cacao beans, crafted for a decadently smooth finish.

 

 

Dengo Cacao Jelly — Brazil
Sweet, silky cacao fruit jelly that brightens toast, brings life to cheese boards, or elevates classic PB&J with a chocolate-lover’s upgrade.

Dengo Cashews & Nib Cream — Brazil
Dreamy layers of cashew and macadamia nut cream blended with crunchy cocoa nibs—perfect as a topping for bread, waffles, fruit, or your favorite desserts.

Snacks

Cacao as a snack goes way beyond chocolate. Across the cacao belt, origin makers are transforming the seeds, pulp, fruit, and shells into snacks with new flavor dimensions and intriguing textures. Using more of the cacao pod means less waste, products perfectly suited for warm climates, and wider local benefits.

Cocoa Supply Freeze-Dried Cacao Fruit Bites - Ecuador
Pure, freeze-dried cacao fruit pulp in snackable chunks with a gentle, tropical tang and satisfying crunch. Enjoy right out of the bag or as a topping for yogurt and smoothie bowls.

 

 

Ohene Cocoa Crunch - Ghana
Lightly roasted cocoa nibs with a hint of sugar, blended simply or combined with peanut, coconut, or ginger for a craveable, not-too-sweet bite crafted from fresh Ghanaian ingredients.

 

 

Quetzal Cacao Confit de Cacao - Panama
Whole fruit cacao candy created by the traditional confit process until the fruit is chewy and sweet, wrapped around a crisp cacao bean. Affectionately called “crack” by Quetzal’s clients, it’s contrast of fruity and chocolatey notes is irresistible.

 

 

Mashpi Chocolate Taro-Based Brownie Mix - Ecuador
Rich brownies made with heirloom Cacao Nacional Fino de Aroma and nutrient-dense taro flour (papa china), perfect for those seeking a gluten-free, sustainable chocolate treat.

 

 

Mais do Cacau Granola with Tapioca and Coconut - Brazil
A Bahian-inspired granola combining sweetened cacao, coconut, and tapioca crisps; delicious for breakfast, desserts, or as a crunchy snack any time.

 

 

 

Mais do Cacau Candied Nibs - Brazil
Cocoa nibs caramelized with brown sugar for a truly portable, chocolatey crunch that won’t melt even in the tropics.

 

 

 

Mais do Cacau Amêndoa de Cacau Caramelizada - Brazil
Sun-dried, roasted whole cocoa beans coated in demerara sugar for rich flavor and crunch.

 

 

 

Why Innovations in Origins Matter:

These flavor-packed creations use cacao seeds, fruit, and even the cacao bean shell, turning more of this superfruit into delicious drizzles, spreads, and pantry must-haves. By highlighting every delicious part of the cacao pod, they preserve much of the fruit that’s usually lost in chocolate-making. Even in warm tropical environments, most are shelf-stable, require little processing or artificial ingredients, and maximize farmer income while minimizing waste—delivering inventive flavors and positive impact while reducing food system waste.

Special thanks to Nathalia Padilla from AWKI Chocolate in Ecuador and Arcelia Gallardo of Mission Chocolate in Brazil for "introducing" us to several of the innovative origin makers mentioned above.