Naive 70% Dark Chocolate with Cacao Pulp

You might wonder what on earth is cacao pulp. Let me briefly explain to you the most insane product ever developed. A fresh cacao bean is surrounded by white mucilage called a placenta, also known as pulp. It is sweet, citrusy and no cacao plantation visit is complete without watching a ripe cacao pod being cut open with a machete and then sucking on this refreshing pulp. This amazing by-product is full of vitamins, antioxidants and flavor. And Naive has found a way of collecting and preserving it. They freeze-dry the pulp to develop a meringue-like texture and then immerse the pulp into chocolate made from white heirloom cacao. A cacao taste like never before! Eccentric chocolate maker Domantas Uzpalis makes Naive Chocolate in the small town of Giedraciai. He struggled for many years, and eventually decided to invest all of his savings in a batch of cocoa beans, and since then his life has changed for the better. He describes his chocolate making philosophy as "infantile", while maint