Mucicao (Chocolate Mucilage) - Organic

When fresh cacao pods are harvested, the cocoa beans are surrounded by a sweet and sticky white pulp called mucilage. Traditionally only utilized as a part of the fermentation process, chocolate mucilage actually has a delicious tropical flavor that tastes like a cross between pear, lychee, and apricot. Use it like you would a fresh fruit puree, in sorbets, smoothies, pate de fruit, cremeux, and more. Chocolaterie De L'Opera’s mucilage is sourced from the organic, family-run Palo Santo farm in the Cerecita Valley in central Ecuador.

Established in 1995 by Olivier de Loisy, Chocolaterie de l’Opéra is built on three generations of chocolate-making expertise. The French company is known for its complete control over production—from selecting sustainable cacao beans to refining complex, chef-driven recipes. Their artisanal approach and commitment to responsible sourcing make them a trusted name in high-end chocolate.