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Carretera 416 Km 8.1 Bo, Aguada, Puerto Rico 00602
(787) 826-2554
© 2024 Hacienda Jeanmarie Chocolat. All rights reserved.
I’ve always loved chocolate, I mean… who doesn’t? But I had no idea that on our parent’s farm, there were dozens of Cacao trees growing wild throughout the jungle area. Growing up in Puerto Rico I had seen Cacao plants before but nothing like these. The pods were huge and they had the most beautiful red and yellow colors. These trees were producing some of the most magnificent Cacao Pods I had ever seen.
These Cacao trees were growing wild in and amongst a variety of fruit trees. Papaya, Coconuts, Breadfruit, Mangos, Pineapples, Star Fruit, and others. For me, this was a unique and special find. However, it wasn’t until I picked, fermented, and roasted the cacao beans from one of the wild trees that I discovered we REALLY had something special! Never had I ever tasted chocolate like this. The taste and aroma were specific and unique and certainly, one of a kind. It was at that point we knew that we had to share this with the world. – Juan Echevaría García
Denise Castronovo has won two awards at the International Academy of Chocolate Awards in London using JEANMARIE CHOCOLAT as her primary ingredient. Silver Winner of the Academy of Chocolate Awards 2020 Dark Bean to Bar under 80% Category. Bronze Winner of the Americas semifinals to the International Chocolate Awards 2022. This is a competition with more than 1600 samples from 49 countries.
“This is what she had to say about the flavor profile ofJeanmarie Chocolat: Citrus, walnut, vanilla, and sometimes dates.
Edward Seguine, a chocolate expert with 40 years of experience in cocoa research and development and founder of Seguine Cacao Cocoa & Chocolate Advisors, visited the Jeanmarie Chocolate farm in Feb 2015. At that time he offered advice on how to increase the competitiveness and commercial opportunities of chocolate grown in Puerto Rico. During that visit he stated, “Puerto Rico’s opportunity is to segment and offer a distinguishable product.” and Jeanmarie Chocolat has done just that. Since that visit 9 years ago, Jeanmarie Chocolat has developed one of the most delicious and distinguishable chocolate flavor profiles in the world.
Monica Meschini is a curious gourmet with a passion for chocolate. She is a member of the ‘Association Cordon Bleu,’ a trained sommelier, and a founder of the International Chocolate Awards. With over 30 years of experience as a chocolate and tea taster, she organizes international events to support chocolate makers and producers worldwide. This is what she had to say about Jeanmarie Chocolat: Violet, Incense, Grappa, Milk/Toffee, Juniper, Quinine, Wood… ” It’s very good, I like it a lot, it’s a violet grappa and then a dulce de leche”
Denise Castronovo has won two awards at the International Academy of Chocolate Awards in London using JEANMARIE CHOCOLAT as her primary ingredient. Silver Winner of the Academy of Chocolate Awards 2020 Dark Bean to Bar under 80% Category. Bronze Winner of the Americas semifinals to the International Chocolate Awards 2022. This is a competition with more than 1600 samples from 49 countries.
“This is what she had to say about the flavor profile ofJeanmarie Chocolat: Citrus, walnut, vanilla, and sometimes dates.
THE WINNER OF THE 9TH ANNUAL GREAT HOT COCOA WAR (2023), NORFOLK VA, USA
“We won with our recipe for Tres Leche Hot Cocoa with 100% Cocoa Bean from Jeanmarie Chocolat farm in Aguada, Puerto Rico. Thank you Don Juan. We are not serving fake Cocoa like some other competitors. This is the real deal roasted here in Norfolk Virginia by us.”
Miguel is originally from Ponce, Puerto Rico.
According to the US Department of Agriculture… “Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.” Use of the term “Organic” requires certification and that process is LENGTHY and EXPENSIVE.
The Steps to Organic Certification
1. Submit application—your Organic System Plan (OSP)
2. CCOF reviews application and OSP
3. Inspection
4. CCOF reviews inspection report
5. Certification decision
6. Annual renewal contract and inspection
So, no. At this moment we can not legally “say” that our cacao is organic, but what we can say is that it is naturally grown, in the mountains of Puerto Rico and, for more than 10 years, we never have and never will use ANY synthetic fertilizers or pesticides.
Absolutely! We can package and send you pods anywhere in the world as long as you are willing to pay the shipping costs. In the United States, the cost for a flat rate box that holds approx 10 to 16 pods depending on size is $75.
That’s an easy one. The 100% cocoa powder is just that. 100% cocoa powder. Nothing more. The 55% cocoa powder contains 45% pure cane sugar. You’ll buy the 55% if you want to make pastries or other desserts and you don’t want to have to add sugar. The 55/45 split is the recommended blend for baking.
Our cacao varieties are carefully selected for their flavor and many of the blended varieties we have chosen have a lighter brown or reddish color in contrast to the most common strains of cacao that contain higher levels of bitterness and a darker brown color.
Along with the distinctive flavor profile of a specialized fine and flavor cacao we have worked hard over the years to develop the best possible fermentation process in order to bring forth the full potential of flavor reduce both bitterness and acidity.
Alkalizing cacao products is a chemical procedure to reduce acidity and bitterness that we don’t have to use because our strains of cacao and fermentation process make it unnecessary. Furthermore, the alkalizing process also reduces many key nutritional qualities of cacao as a superfood.
Have a question? Check out our FAQs below. If you still have a question, please visit our contact page and send us a message.
According to the US Department of Agriculture… “Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.” Use of the term “Organic” requires certification and that process is LENGTHY and EXPENSIVE.
The Steps to Organic Certification
1. Submit application—your Organic System Plan (OSP)
2. CCOF reviews application and OSP
3. Inspection
4. CCOF reviews inspection report
5. Certification decision
6. Annual renewal contract and inspection
So, no. At this moment we can not legally “say” that our cacao is organic, but what we can say is that it is naturally grown, in the mountains of Puerto Rico and, for more than 10 years, we never have and never will use ANY synthetic fertilizers or pesticides.
Absolutely! We can package and send you pods anywhere in the world as long as you are willing to pay the shipping costs. In the United States, the cost for a flat rate box that holds approx 10 to 16 pods depending on size is $75.
That’s an easy one. The 100% cocoa powder is just that. 100% cocoa powder. Nothing more. The 55% cocoa powder contains 45% pure cane sugar. You’ll buy the 55% if you want to make pastries or other desserts and you don’t want to have to add sugar. The 55/45 split is the recommended blend for baking.
Our cacao varieties are carefully selected for their flavor and many of the blended varieties we have chosen have a lighter brown or reddish color in contrast to the most common strains of cacao that contain higher levels of bitterness and a darker brown color.
Along with the distinctive flavor profile of a specialized fine and flavor cacao we have worked hard over the years to develop the best possible fermentation process in order to bring forth the full potential of flavor reduce both bitterness and acidity.
Alkalizing cacao products is a chemical procedure to reduce acidity and bitterness that we don’t have to use because our strains of cacao and fermentation process make it unnecessary. Furthermore, the alkalizing process also reduces many key nutritional qualities of cacao as a superfood.
Carretera 416 Km 8.1 Bo, Aguada, Puerto Rico 00602
© 2024 Hacienda Jeanmarie Chocolat. All rights reserved.
Peel and chop 5 ripe bananas and place in the freezer. Once fully frozen transfer the banana chunks to the blender and add 2 TBSP of the Jeanmarie Chocolat 55% cacao powdered chocolate or whole cacao, and ¼ cup of milk or milk substitute. Blend until smooth and serve. You can freeze this and enjoy later.
***Hint: This can be done with any fresh or frozen fruit for a delicious smoothie or frappe
1. In a bowl over a double boiler combine 3 parts the Jeanmarie Chocolat 55% cacao powdered chocolate and one part liquid (milk, milk substitute, coffee, or fruit puree). For example, 150 grams powdered chocolate and 50ml liquid.
2. Stir or whisk until fully melted set aside to cool. Once the bowl is no longer hot cover the mix and refrigerate overnight or until firm.
3. Fill a shallow plate or Tupperware with Jeanmarie Chocolat 55% cocoa powder or Jeanmarie Chocolat pure cocoa.
4. Scoop out a teaspoon of your firm cooled truffle mix into the palm of your hand and roll into a ball. This will leave a melted layer both on the ball and on your hands, don’t worry this helps the recipe!
5. Once the ball is rolled place it in the cacao/powdered chocolate and roll it around until covered. Repeat until all the mix has been rolled and covered. Taste and enjoy!
***Truffles should be kept refrigerated in a covered container and should keep for a week or so. They will firm up more over time and will stay delicious! Tip: Experiment with different ingredients to top the truffles such as crushed walnuts or shredded coconut. If you’re expecting company feel free to bring the truffles out of the fridge a half hour or more before serving (not in direct sunlight) you’ll find the tasting experience even more delicious.
Place 1 tsp Jeanmarie Chocolat whole cacao powder in a cup, half fill with hot water and stir until fully melted. Top off with milk or more warm water and sweeten to taste. For the Jeanmarie Chocolat 55% cacao powdered chocolate use 2 tsp.
Substitute Jeanmarie Chocolat whole cacao powder with cocoa powder in any recipe. For recipes that call for semi‐sweet or bittersweet chocolate you can substitute in the Jeanmarie Chocolat 55% cacao powdered chocolate.
