Not just white chocolate: so so so much more
 
Jaguar Cacao, Theobroma Bicolor, Pataxtle, Macambo, Balam: all the same thing, but different names.
 
Theobroma bicolor has been used in parts of Mexico and Central America for millenia in drinks like tejate in Oaxaca and pinolillo in parts of Nicaragua. We source our bicolor from a women's cooperative in Chinantla, Oaxaca, Mexico. The bean is white and tastes nutty when roasted: without the characteristic acidity of cacao. 
 
INGREDIENTS
 
This "whyte" chocolate bar is made with lightly roasted jaguar cacao, coconut milk powder, unrefined cane sugar and a touch of sunflower lecithin (helps emulsify fats). We've speckled nibs of jaguar cacao on top of the bar to really highlight the nutty, creamy flavor of this AMAZING Oaxacan native botanical.