Baure, Wild Cocoa

Each month, we embark on a journey to discover new terroirs and concepts in the world of chocolate. This month's featured artisan chocolatier comes to us from Bolivia with Chocolate Baure. This company exclusively uses wild cacao, offering us the opportunity to explore this movement and shed light on this source of cacao.

Wild Cacao from Bolivia

Wild cacao is the natural form of the cacao tree in the forest, without human intervention. However, an increasing number of chocolate products claim to be made from wild cacao, without necessarily guaranteeing quality or a responsible supply chain. For us, there are two key points to judge the quality and sustainability of wild cacao: its genetic uniqueness and its relationship with the community that harvests it. Regarding cacao genetics, it is essential that wild trees represent an endemic species within a limited area to share the same variety of cacao.

Baure chocolate Baure tribe

This localized unity of cacao tree type is ultimately difficult to find due to cacao's capacity for natural or human-introduced hybridization.
As for sustainable and durable harvesting of wild cacao, it can only occur within a social and cultural model established by local communities. Brazil is an example, developing sustainable practices around the Amazon basin's rivers (Purús, Juruà). Bolivia has granted territorial autonomy to indigenous communities, excluding private interests and thus allowing communities (such as the Baure) to continue harvesting wild cacao in symbiosis with the Amazon rainforest.

Nacional cacao pods

Chocolate Baure

Founded in Bolivia in 2001, this chocolatier aims to promote the indigenous population and wild Amazonian cacao. This artisan collaborates with the Baure tribe (part of the Arawak population) and dates back to 1000 BC. Currently, for the local Baure families, harvesting "chocolate," as they call it, is their most important source of income. This activity, which takes place from December to March, represents an average of 70 to 80% of their annual income. Thus, any inhabitant who decides to use natural resources respectfully is free to do so under the sole right of being part of the Baure Community and in harmony with the Amazon rainforest.

Terroir Beni Province, Bolivia

A wild cacao that grows in the Beni province, in eastern Bolivia, on the border with Brazil. The appellation "Wild Beniano Cacao" refers to an endemic species that could be one of the original biological representatives of the Theobroma cacao species. A fine aromatic cacao with genetic studies demonstrating a purity percentage of nearly 98%, meaning that chromosomal crossovers in this variety are practically non-existent. The primary characteristic of these chocolates is a very creamy texture that perfectly serves the aromas of red fruits and berries. They also have a strong cacao nose and vegetal notes, so don't forget to smell before eating. For the purest and most original experience, try the 77% Wild Beniano Cacao raw dark chocolate, with aromas of vegetal bouquet and floral notes.