Name: Black Jaguar White w/ Macambo Nibs
Brand: Black Jaguar
SKU: BJC-WJN
Price: 13.0 CAD
Availability: InStock

Black Jaguar White w/ Macambo Nibs

Cocoa Origin: Mexico
Producer Country: Canada
Weight: 75 g

Macambo—also known as Jaguar, Pataxte, or Theobroma bicolor—is one of the rarest cacao species on the planet. Once highly prized by the Aztec and used alongside Theobroma cacao in their frothy ceremonial drinks, it's a close genetic cousin to the cocoa we know, but the flavour is a whole different beast. Think macadamia nut meets toasted pumpkin seed: nutty, creamy, almost buttery. This bar plays to that beautifully, with crisp shards of roasted macambo sprinkled across the back for texture and contrast. The flavour is earthy and round, with notes of cashew butter, pistachio, and even sweet white corn. There’s a soft, mesquite-like depth running through it, and a gentle hit of real vanilla bean that ties everything together. Not too sweet, and definitely not like anything else—it’s a must try!

$13.00

$13.50

Select quantity

Black Jaguar White w/ Macambo Nibs

$13.00

$13.50

Scott and Emilie are adventurers whose love for cacao took root during their travels across the cacao heartlands of Latin America. From planting cacao seedlings in the Amazon Basin of Bolivia to forging personal relationships in Nicaragua’s lush landscapes, their journey reflects a genuine connection rare amongst chocolate makers. Their work started in 2017 while filming an agroforestry documentary—a project that literally planted seeds in the area where cacao was first domesticated thousands of years ago. After years of exploration, they settled in Guatemala to work with cacao, laying the foundation for what would become Black Jaguar. Today, they craft exceptional chocolate on Vancouver Island, using beans exclusively sourced from heirloom cacao grown in La Dalia, Nicaragua, and certified by the Heirloom Cacao Preservation Fund, as well as cacao from the Bosawás Biosphere Reserve, the second largest rainforest in the Western Hemisphere and home to 13% of the world’s known plant and animal species. They also enjoy foraging on the Island, creating unique bars that weave together the flavors of cacao’s origins with the essence of their Vancouver Island home.

Shop More Black Jaguar

Though not a major cocoa-growing region - most of Mexico’s cacao is cultivated in the humid, tropical lowlands of Tabasco and Chiapas - Oaxaca is Mexico's third or fourth most productive area and is unarguably one of the world’s most culturally significant centres for chocolate consumption. The region’s Indigenous communities have preserved cacao use for centuries, and it still holds deep ceremonial and culinary importance in the area. One beloved beverage is champurrado, a warming mix of corn atole, chocolate, and cinnamon. Cacao also plays a central role in Oaxaca’s food traditions more broadly: it provides the base bitterness in mole negro, one of the region’s most celebrated sauces.

Shop More Mexico