Definitive guide: which cacao product to choose according to your needs

If you are buying cacao for the first time, or if you are already a customer and want to understand the differences between our products, this guide is for you. Every Fundo Maranatha product comes from the same fine aroma cacao of San Martín, but it has a different level of processing that makes it ideal for specific uses.

1. The 5 products: from least to most processed

It all starts on the same tree. What varies is how much we have worked the bean before it reaches your hands:

• Dry cocoa beans: the fermented and dried bean, exactly as it leaves the post-harvest process. Ready to roast, grind or use in bean-to-bar.
• Toasted cocoa with shell: the bean after roasting but with its shell (husk) intact. More rustic, with more pronounced bitter notes.
• Toasted cocoa without shell: the bean roasted and hand-peeled. Ready to eat directly or use in recipes.
• Cocoa nibs: the roasted, peeled bean crushed into small pieces. The most versatile format for everyday use.
• Cocoa paste: the roasted bean ground until it becomes a thick paste. The base for chocolate and the most concentrated expression of flavor.

2. Comparative table: which one to choose and why

Product	Processing	Flavor	Main use	Ideal for
Dry beans	Fermented + dried	Raw, acidic, fruity	Roast at home, bean-to-bar, decoration	Chocolatiers, process curious
Toasted with shell	+ Roasting	Intense, with bitter husk notes	Infusions, rustic chocolate, husk recipes	Bakers seeking deep flavor
Toasted without shell	+ Roasting + peeling	Clean, chocolatey, balanced	Eat alone, add to recipes, direct snack	Direct consumption, smoothies, baking
Nibs	+ Roasting + peeling + crushing	Intense, crunchy, unsweetened	Snack, granola, yogurt, salads, smoothies	Everyday use, lunchbox, sports
Cocoa paste	+ Roasting + grinding	Concentrated, thick, pure chocolate	Hot chocolate, chocolate recipes, coating	Baking, drinks, advanced bean-to-bar

3. Detailed profile of each product

Dry cocoa beans

The starting point of everything: fermented, dried and ready for you to control the roasting at home. The favorite of bean-to-bar chocolatiers. Requires: roasting, peeling and grinding before consumption.

Toasted cocoa with shell

Already roasted but with the husk intact, which adds bitter, earthy notes. Ideal for husk infusions (boiled in water or milk) or rustic recipes. Requires: peeling before eating directly.

Toasted cocoa without shell

Roasted and hand-peeled: clean, balanced flavor, ready to eat alone or add to smoothies, granola and baking recipes that need cacao pieces.

Cocoa nibs

The roasted peeled bean crushed into 2–5 mm pieces. The most popular format: convenient, no preparation needed, with a crunchy texture. Ideal in: yogurt, granola, oatmeal, smoothies, fruit salads and mixed snacks.

Cocoa paste

The bean ground into a thick paste with nothing added — no sugar, no milk, no lecithin. The maximum concentration of flavor. Ideal in: hot chocolate, ganaches, artisanal coatings and advanced bean-to-bar.

4. Which one is best to start with?

If this is your first purchase of pure cacao and you don't know where to start, our recommendation is:

• For everyday use and snacking: cocoa nibs. They are the easiest to incorporate into your routine without changing anything you already do.
• For drinks (hot chocolate or smoothies): cocoa paste. One spoon per cup is enough for a powerful, satisfying flavor.
• For baking or recipes: toasted shelled cocoa or nibs, depending on whether you prefer whole pieces or already crushed bits.
• To explore the full process: dry beans, and enjoy roasting and peeling at home.