Marc de Cacao

Marc de cacao is a byproduct derived from cocoa beans after the extraction of cocoa solids and cocoa butter used for chocolate production. It consists of the leftover cocoa husks and other solids. This substance has a rich chocolate flavor and is often used to create liqueurs, such as crème de cacao, or can be ground into a powder for culinary uses. Additionally, Marc de cacao can be utilized in various applications, including cosmetics and as a natural fertilizer due to its nutrient content. Its use demonstrates the sustainable practices in the chocolate industry by minimizing waste.