Pacari Chocolate Truffles




Truffle mix

  • 5 tablespoons of Pacari's raw organic drinking cacao (where to get it) - try the cinnamon or ginger version if you are adventurous. 
  • 250 gr. Fresh pitted dates
  • 1 teaspoon of Vanilla extract
  • 1 tablespoon of carob powder
  • 1 tablespoon of superfoods powder
  • 1 tablespoon of smooth peanut butter
  • a handful of cacao nibs (where to get them)
  • one cup of walnuts
  • a handful of Brazil nuts

Truffle dust

  • 1 tablespoon of Pacari's raw organic drinking cacao
  • 1 tablespoon of carob powder



  1. Cut all fruits in bite-sized pieces.
  2. Break all 5 chocolate bars into pieces and pour the pieces into a fondue pot. Place the fondue pot on low fire and wait until the chocolate melts. 
  3. When the chocolate is completely melted add 1/3 of the coconut milk and stir continuously until the coconut milk has disolved completely. Repeat this 2 more times. 
  4. Move the fondue pot onto a fondue burner. 
  5. Use fondue sticks to dip the fruit pieces into the chocolate fondue and enjoy.

Something to talk about over truffles and coffee!


Pacari prioritises the conditions of their cacao farmers and produces their chocolate from 'Tree to Bar' in Ecuador, which means that the production process takes place in the country of origin.


This makes a difference: 50% of the wealth generated by Pacari products stays in Ecuador and this creates local job opportunities and promotes the development of local communities. 


By contrast, most other chocolate products are manufactured in highly developed countries, which often means less than 7% of the wealth stays in the country of origin. Your fondue is making a difference!


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