Chocolate Fudge
To begin with, our chocolate fudge is in the middle of milk and dark; Not bitter and not too sweet. Farmers in the tropics harvest the seeds of the cacao trees. Processing companies first dry the seeds. Then they roast and grind them into what we use to make our fudge.
The intensity of cocoa in food is rated according to the amount of cacao in it. Therefore, the more cacao in the product the higher the percentage listed in the ingredients. The term “cacao” usually applies just to the seed before it is processed. Afterwords, folks use the term “cocoa”. Remember, FREE SHIPPING on all orders over $55.
The cultivation of the cocoa tree began about 5000 years ago in South America. Over the centuries the cocao beans became the base for hot drinks, bitter powder and finally sweet chocolate bars when mixed with cream and sugar. Our chocolate fudge is just one step in a long of its evolution.
Chocolate fudge in a 1/2 pound resealable tub.


