This isn’t chocolate, but rather a syrup created from the fruit that holds the seeds that they make chocolate from! Confused? I was the first time I saw miel de cacao. It’s not a product I’ve ever seen in the marketplace or through chocolate makers or anywhere. But it makes sense. Cacao beans are really seeds inside a large fruit. Each cacao plant might produce three or four fruits or pods. The pods are harvested, the beans removed and the fruit thrown away.
That’s how it usually happens. But to make miel de cacao you actually need the fruit! Making miel de cacao is very simple and something that cacao growers have done for years. They remove the beans and collect the fruit together and let it sit for a few days in glass jars and containers. A syrup (what they are calling miel which is Spanish for “honey”) drips down to the bottom, is collected and then jarred for us. The resulting syrup has rich citrus flavors, hints of mango, papaya and melon. It's flavors are bright and closer to balsamic vinegar than honey, so use it in your vinaigrettes, marinades, maybe drizzled in yogurt…wherever your curiosity takes you.
After opening the jar, keep it in the fridge till it’s gone (which probably won’t take that long). From Mindo Chocolate, a bean-to-bar chocolate company in Dexter, Michigan.