It seems to be a dream, eating chocolate without a bad conscience. It’s getting even better: If you eat raw chocolate, you’re doing a big favor to your health. And it’s good for your skin and hair. A real Superfood! This is what CACHAO is claiming, a delicate chocolate manufacture, located right in the heart of Santa Catalina, a hip district in Palma de Mallorca. I was able to have a chat with Tino Wolter, the head pâtissier and food designer of CACHAO. Find out why this delicious vegan and organic chocolate is a godsend.
Raw cacao was already revealed by ancient cultures as the “food of the gods”. The finest premium raw chocolate from CACHAO absolutely deserves this honor, without a doubt! Handcrafted with passion, and made of 100% organic unroasted cacao beans, right here in Mallorca. The different chocolate creations are a real work of art, made by Tino Wolter, the consummate pâtissier, and powered by “bconnected Holistic Food”.
CACHAO CHOCOLATE IS RAW, VEGAN AND FREE OF GLUTEN, SOYA, DAIRY AND REFINED SUGAR
The exquisite chocolate of CACHAO is raw, vegan, free of gluten, soya, dairy and refined sugar. So, only natural ingredients, all grown in a sustainable and ecological environment, are being used without exception.
The small but fancy manufacturer, with its integrated shop, is based right next to the “Mercat de Santa Catalina”, the popular market hall in Santa Catalina. Standing in front of the CACHAO manufacture, it wasn’t hard to imagine: Something special is waiting for me behind these doors.
Once I enter the shop, a smashing exquisite aroma is filling my nose, a tasty blend of raw cacao beans, vanilla, rosemary, lavender, cinnamon, and coffee. Immediately I feel like I stepped into the movie “Charlie and the Chocolate Factory”. In the background, I notice discretely some cool music. Looking through the large window, which separates the shop from the manufacturer, I can identify Tino Wolter, the head pâtissier. He is obviously inventing a new chocolate creation. That’s the heart of CACHAO, where new recipes are born and every single chocolate bar is being handcrafted by the master itself. I’m thrilled!
The interior design is a distinctive signature of designer and visionary Christina Leja, founder, and owner of “bconnected” and CACHAO. The space is bright and modern, but never cold. Everything matches perfectly together, making you feel good immediately. This place has definitely heart and soul!
LOST IN SWEET TEMPTATIONS
Right in front of me, on a beautiful table, and on the noble solid wooden sideboard, all those sweet objects of desire are draped with care. All CACHAO chocolate bars are set up like precious jewels. All exposed flavors are competing for my culinary attention. I can’t decide which one to savor; Cacao chocolate, pure, or even better, another flavor, such as home dried oranges, fruity strawberries, freshly roasted coffee beans, sea salt, spiced rosemary and creamy walnut, or maybe the one with gently dried apricots and a floral scent of lavender. I think I’m going to try them all. ;-P
Tino Wolter is presenting each flavor to me in a very professional manner. It feels almost like a selective wine-tasting. I’m pretty sure, Tino might be one of the best chocolate sommeliers far and wide. Each raw chocolate has its own story, and of course, Tino knows each of them. He knows exactly where each of the ingredients comes from, which farmer has cultivated and harvested it, how it’s been prepared and what drink fits best to each chocolate flavor. It is a culinary journey through the fine world of cacao chocolate. Its a sweet temptation at its best!
RAW CHOCOLATE, MADE WITH LOVE BY PEOPLE WITH A MISSION!
CACHAO was founded a few years ago, as a new project under the label bconnected Holistic Food by Christine Leja and Andree Mienkus, the two charismatic founders and managing directors of bconnected. They teamed up with Tino Wolter, a distinguished “Chef de Partie Patisserie” and “Chef de Cuisine” from Berlin, and with Roman Kuhn, a well-known cinematographer and photographer as a creative consultant.
“bconnected“ is an innovative lifestyle company, with a strong passion for architecture, living concepts and aesthetics. “bconnected Holistic Food” is a natural extension of the “bconnected” concept. Their love of travel, learning about new cultures, spotting new designs, creating beautiful spaces and connecting with people is their trademark – and natural food forms an important link in that circle, producing natural, ecological and sustainable products, that enrich the body, delight the palate, and of course, are designed to tempt.
Here is my interview with Tino Wolter, the creative food designer and pâtissier of CACHAO:
Why do you enjoy making chocolate?
On one hand, you can make almost anything with chocolate, there is practically no form or texture you can’t create, on the other hand, chocolate doesn’t forgive. If I make a mistake tempering the chocolate, in fact, I can remelt it, but I have to wait at least 24 hours to be able to restart again. In order to get the desired result within a reasonable time, we have to work very precisely. But that’s exactly what I most appreciate, my intention is always to prepare the very best chocolate, even under difficult conditions. And last but not least, after so many years working as a pâtissier, there is no way of avoiding falling in love with chocolate, of course always being tempted to nibble ;-)
We know that your cacao beans are sourced from sustainable and organic farms in Bali. What about the other ingredients you use? Where do they come from?
All fruits are grown here in Mallorca by eco-friendly farmers. The apricots are from Porreres and the oranges from Soller. I know each farmer and their families, and I know every tree where our fruits grow. After I have picked up the fruits from the farms, I dehydrate and grind them. Other ingredients, such as goji berries, chia, and anise seeds are 100% organic, but of course, we source them not from Mallorca, as they are not being cultivated locally.
They say, CACHAO chocolate, compared to ordinary chocolate, is very healthy. Can you explain why?
The cacao beans used in most commercially available chocolates is heated up to approximately 130° to 160°. Unfortunately, under those conditions, all healthy properties of a cacao been are being destroyed. All those rich fats, vitamins, micronutrients and antioxidants, very healthy elements of the cacao bean are being eradicated. To top it off, they add to the junk chocolate harmful processed sugar and – for many intolerant – milk.
At CACHAO we grind the whole cacao bean carefully under 42° degree, preserving all rich magnesium, iron, chromium, fats and those health beneficial antioxidants. All these properties have a positive effect on blood pressure and bone structure, regulating cell growth and supporting brain and heart function. Cacao has a positive mood-lifting effect, and therefore works as a natural antidepressant, increases energy, and is best known to be nature’s best aphrodisiac.But even for your skin and hair.
But even for your skin and hair health, we can recommend our raw chocolate. The cacao bean contains nutrients and vitamins, helping dry skin and stressed hair to revitalize. It’s no coincidence that for many skin and hair care products are used cacao bean extracts.
You can definitely consider CACHAO chocolate as a real superfood!
When making chocolate, is it true that the percentage of cacao makes the difference?
It is said, the higher the percentage of cacao, the less sugar and other needless additives you will find in the chocolate. CACHAO has a percentage of 71% of cacao… that is quite a lot. We believe it is the perfect blend for the taste and also in terms of their nutritional physiological properties. The CACHAO chocolate with its 71% isn’t too sweet, but it’s still a sweetie.
Beside the cacao, what else do you add to your vegan chocolate?
Depending on the chocolate type, we add all-natural ingredients and flavors from ecologically sustainable farming, such as vanilla, sea salt, hand picked and dried fruits, lavender, rosemary, walnut, etc., and to sweeten the chocolate we add some coconut blossom sugar, rich in nutrients, minerals, and vitamins.
If we compare CACHAO with other chocolate brands, what makes your taste so different?
In comparison to industrial made dark chocolate, despite CACHAO has quite a high percentage of cacao, it is less bitter and reveals a much smoother and milder aromatic taste experience. But there is no doubt, the origin of the cacao beans makes a huge difference. We source our beans from Big Tree Farms, an ecologically sustainable farming initiative in Bali that works directly with individual and community farmers across the island archipelago.The cacao trees grow naturally amongst mango, pepper, vanilla and coconut palm trees. The fine aroma of those fruits and spices you’ll find in our cacao beans, providing a delicious and distinctive flavor experience. Cacao beans from vast industrial cacao plantations can never keep up with such a complex aroma.
The cacao trees grow naturally amongst mango, pepper, vanilla and coconut palm trees. The fine aroma of those fruits and spices you’ll find in our cacao beans, providing a delicious and distinctive flavor experience. Cacao beans from vast industrial cacao plantations can never keep up with such a complex aroma.
We use a high quality, coconut blossom nectar for our chocolates which adds a smooth caramel nuance. In combination with our tasty cacao beans, you’ll enjoy a very fine and round flavor. We refine this savor by adding a pinch of sea salt from Ses Salines and vanilla.
What you’ll get is an extraordinarily delicious raw chocolate experience you probably never have experienced before!
How long does in take to produce and package a CACHAO chocolate bar?
Let’s say for example it’s Monday and there is nothing in the stock. Then you can come to pick up your chocolate bar on Friday. Starting to work with the cacao bean and completing the mass takes three days. During the night, between day three and four, the chocolate is getting tempered. Then, during day four and five, the chocolate is being melted, cut and boxed. It’s all handcrafted!
Currently, CACHAO is offering seven different chocolate flavors. Are they always available? Do you also offer seasonal specials?
As long as we don’t run out of seasonal fruits, such as apricots or oranges, those seven flavors are always available. If we run out, you might need to wait a bit, until the season is providing fresh fruits. In return, our clients can be sure that all the ingredients we use for our chocolates are always fresh and mostly locally sourced. For special occasions, such as Christmas and Easter, we offer special editions.
When creating new chocolate, where do you get your inspirations from?
Hmm… I would say, inspiration is everywhere around us. I think, if you are a passionate pâtissier, and you walk around the world with open eyes, and you have experience in catering to people, than new ideas come your way!
Where and when is the best moment to enjoy CACHAO chocolate?
Actually, always and anywhere! CACHAO chocolates taste delicious with coffee, tea, but also with a good red wine or whiskey.
There is one exception, before bedtime you should avoid eating too much chocolate. 50 grams can already ruin your sleep. The cacao bean contains antidepressant and mood-boosting properties. In other words: they make you awake! When eating chocolate, the body will release serotonin, that’s why CACHAO chocolate can definitely replace your morning coffee.
By the way, how often do you eat chocolate?
Every day between 50 and 100 grams. I do this at my own free will, and I really enjoy it. The consumption is purely work-related. Great excuse, right?
Dear Tino, thank you very much for taking the time to talk with me. It was a pleasure and indeed very interesting!
I really have to admit, raw CACHAO chocolate is tremendously D-I-V-I-N-E! Not just because of its delightful taste, its first-class ingredients from organic farming and its tasteful packaging, but also because you can savor with each single bite the passion behind this extraordinary chocolate. Of course, this sweet deli has its price. But I can promise you, this chocolate is worth every single cent.
I’m delighted to have learned more about chocolate. With its team, Christine Leja, Andere Mienkus and Tino Wolter, CACHAO will have a sweet and successful future ahead.
By the way: as our client, you have the chance to try raw CACHAO chocolate in our hair and beauty salon ;-)
Silke von Rolbiezki
WHERE TO FIND CACHAO CHOCOLATE?
You’ll find it at the “bconnected Holistic Food” & CACHAO manufacture shop in Santa Catalina and of course on their website.
CACHAO is also available at Mimo Food, a fancy deli store at the 5-star Hotel “St. Regis Mardavall Hotel” and certainly at our hair and beauty salon in Palma de Mallorca, exclusively for our clients.
FOLLOW CACHAO ON INSTAGRAM
Find more sweet temptations and follow CACHAO on Instagram
This article is a cooperation between Silke von Rolbiezki and Nadia Bousselma.
Silke von Rolbiezki is a hairdresser, hair stylist, and owner of ‘Silke von Rolbiezki Coiffure’ in Palma de Mallorca. She has been involved and connected for more than 20 years in the high-end hairdressing industry. She has perfected her skills over time with top hair stylists in Germany and Spain. In addition to cutting and styling, Silke is very well known for her extensive expertise in hair coloring.
Text: © Silke von Rolbiezki Coiffure, 2017
Photography: Picture no. 3, 7, 8, 9, 10, 13, 15, 16, by © Roman Kuhn; picture no. 4, 5, 6, 11, 12, 14, 17, 19 by © Silke von Rolbiezki Coiffure, 2017; picture no. 1, 2, 18 by © Soravit Lertphiphat.
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