Chocolate
with a purpose
Savory Delight in a Sustainable Way
Pa’ani Farm is dedicated to sharing our love for cacao and making it a statement again, in a sustainable way.
Anne van Leynseele, owner of Pa’ani Farm, has made it her mission to discover and deliver new ways to incorporate unsweetened chocolate into everyday meals. Focused on all aspects of cacao, from how soil, environment, and weather affect the plants, to experimenting with methods that enhance the chocolate flavor in the best way; the experiences and knowledge that Anne brings, literally, to your table are unmatched.
Chocolate is in Transition
Research is the way I approach the world. After months of reading numerous sources on the flavor spectrum in chocolate, I identified savory flavor pairings, integrated multiple forms of processed beans into recipes, and began testing them. The specific cocoa aroma arises from complex chemical and biochemical reactions during the postharvest processing of raw beans. It is also influenced by the cacao genotype, the chemical make-up of the raw seeds, environmental conditions, farming practices, and processing during the manufacturing stages.
Savor Your Chocolate is the result of my study and experimentation. It is a guide containing a small set of springboard recipes using cacao nibs, cocoa powder, cacao extract, and unsweetened chocolate in everything other than desserts, sweet snacks, and sugary beverages. Chocolate is in transition. There is now easy access to artisanal 100% chocolate and a plethora of cacao products without sugar that have, so far, failed to find a legitimate place in cuisine. These recipes are nothing new. The innovation is understanding the use of cacao and cocoa as a seasoning, a pseudo spice. Cocoa is not classified as a spice, but it does share many qualities of a spice. It grows in warm temperate climates, it is nutritive and flavorful, and has some healthful value.
Anne van Leyneseele
Cacoa Advocate, Farmer, Chef & Author
Savor Your Chocolate
Savor Your Chocolate is a one-of-a-kind guidebook that opens doors to the many uses of cacao nibs, cocoa powder, extracts, and 100% chocolate.
Whether it’s cocoa powder, oil, or even raw nibs, the book has an abundance of delicacies and proper meals that include vegetables, meats, and even seafood with cacao that will undoubtedly alter the traditional ways of cooking with chocolate for home cooks and chefs.
Frustrated at the lack of vision and comprehension of cacao’s underutilized beauty and complexity without sweetening, I created this book with my understanding of the bean, my research, and my years of accumulated knowledge. There are no candy bars or even single origin, high percentage (above 75%) sweetened chocolate in these recipes. My goal is to show both home cooks and chefs the ease, fun, and value of using cocoa powder, unsweetened chocolate, and cacao nibs to bring unexpected flavor to savory dishes.
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