Truth be told, I was blown away the first time I tried this Chocolate Husk tea (theobroma cacao l., sterculiaceae). My expectation was a rather light flavour, but a surprising depth of deep natural and organic chocolate taste radiates from just two pinches steeped for a small amount of time.

Artisan (hand) made, these fermented Cacao beans are roasted under fire and wood chips. The husk is then removed. The husk is high in magnesium, fibre and potassium – and has the best taste from the whole bean!

For a more in depth review and discussion on benefits and brewing, see here.
Nutritional study breakdown can be found here.

The Essence of Pure Cacao

Our Cacao Husk Tea is a sustainable culinary gem, utilizing the outer shells of cacao beans, often discarded during chocolate production. It offers a deep, robust flavor profile, reminiscent of dark chocolate, with subtle, naturally sweet undertones, creating a comforting, guilt-free indulgence.

Flavorful Journey

Every sip of our Cacao Husk Tea reveals a harmonious blend of rich cocoa flavor, complemented by a delicate sweetness and a hint of floral and fruity notes. It’s a velvety, warming brew that satiates the palate, perfect for those cozy evenings or as a sophisticated, flavorful break in a busy day.

Brewing the Velvet Cup

To unfold the richness of Cacao Husk Tea:

1. Boil fresh water to 95°C.
2. Place a tablespoon of cacao husks into your infuser or teapot.
3. Pour the hot water over the husks and let steep for 5-7 minutes.
4. Strain the husks and savor the velvety brew. Optional: enhance with a hint of honey or a splash of milk.