Chocolate Chips – Sumatra 72% Cocoa

Flavor

Chocolate Chips Sumatra 72% live up to their reputation. Their flavor is strong, dense and entirely chocolate. Make an intense drink by dissolving them in dairy or non-dairy milk. They're are also suitable for desserts.

Origins

Most of the world's cocoa production comes from the African continent. But that does not mean beans from other areas aren't unique and high-quality. Sumatra, for example, supplies the global market with cocoa of the highest quality. For Indonesia, cocoa beans are one of the most important export commodities. Currently, its farmers cultivate around 1.5 million hectares of cocoa plantations. And Sumatra, in particular, is considered the 3rd largest exporter of cocoa in the world.

The true cacao tree (Theobroma cacao) is native to South America and the history of the use of its beans dates back to the ancient Mayans. It is well-known that as far back as 1,000BC, the seeds were eaten by the Olmecs, among others excellent mathematicians who laid the foundations for the complex calendar. The Mayans then considered the beans so precious that they used them as currency and held annual festivals in honor of the cocoa trees. The cocoa drink played a major role in many occasions, such as wedding ceremonies. However, chocolate, as we know it today, dates back to the mid-19th century.

The native cocoa trees are evergreen trees reaching 15m, but growers keep them shorter on plantations. The leaves of the cocoa tree resemble those of an apple tree. Its flowers are small, five-petalled, white, yellow or red. However, pollination is quite complex (insects and wind take care of this matter), so only 5% of the flowers eventually develop into fruit. The large yellow or red berries contain several dozen seeds encased in yellow flesh.

Cocoa fruit harvesting is very demanding. They have to be cut off from the branches, then their berries have to be removed from the seeds and stripped of their flesh. Cocoa production itself involves fermenting the beans, drying them and roasting them. In the processing plants, the beans are ground and a complex process is used to produce cocoa butter and cocoa powder.

Other raw materials are then added to both intermediate products, the mixture is stirred, heated, and cooled for a long time. At the end of the process, there may be a bar of chocolate or chocolate chips. The more cocoa mass they contain, the more percentage they have in their name, and the better quality they are.

Why does quality matter so much in the case of chocolate? Because only a high-quality product contains antioxidants, minerals and vitamins, not thickeners, artificial flavors and other substances. The positive health benefits of eating chocolate are proven, as evidenced by its extraordinary popularity throughout the ages.

Not suitable for people with allergy to cocoa, milk, or vanillin. May contain traces of nuts.

Store at 12-20⁰C.

Please note

If you order chocolate during hot weather, it may lose form or partially melt during shipping. This does not affect the quality.

Hot chocolate & Hot cocoa packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our products. Thanks to the hermetic seal, this container helps the contents keep their freshness and protect them against humidity, light or foreign odors.