150 Gram Origin: Belize Type: Criollo/Trinatario Certifications: Organic Flavor Notes: well balanced, deep chocolate base, fruity. How to prepare Kakaoschalentee: Boil 1 L of water, cool it down to 80C. In the French press mix the water with 18g of cocoa husks and let it infuse for 6 – 10 minutes.