Cocoa MISO, sweet-sour-tart, perfect for baking, desserts and chocolates

Our cocoa miso with the finest cocoa nibs from Original Beans in Peru, created with Stuttgart-based chocolatier Kevin Kugel, is perfect for baking and praline fillings. The unique flavor of the cocoa bean is wonderfully brought out by the additional double fermentation during miso production – sweet, sour, and tart – simply delicious.

für eine Brühe: 1-2 TL MISO Paste mit 6 TL Wasser verrühren und mit weiterem Wasser aufgießen

Sauce: 1-2 TL MISO Paste mit 6 TL Wasser verrühren und zugeben

Marinade: 1-2 TL MISO Paste mi 6 TL Wasser mischen und anschließend mit 2 TL Öl mischen anschließend kurz kräftig verrühren

Salatsauce: 1 TL MISO Paste, 1 TL Essig, 2 TL Öl, 2 TL Wasser

Je nach gewünschter Würzigkeit Miso Paste Anteil erhöhen.

Chickpeas*, wholegrain rice*, cocoa nibs 5%, water, salt

Turkish chickpeas, Italian wholegrain rice, cocoa nibs from Original Beans from Peru, idea and implementation with Kevin Kugel Chocolatier from Stuttgart, fermented with starter culture A.Oryzae

* from controlled organic farming, percentage total
of organic ingredients 55%, DE-ÖKO-003 EU agriculture

Handcrafted in Germany • Matured for 12 months

Nutritional information per 100 g

Energy 1011 kJ | 241 kcal
Fat 7.2 g
saturated fatty acids 2.3 g
Carbohydrates 44.6 g
of which sugar 6.7 g
Fiber 8.4 g
Protein 13 g
Salt 3.9 g