Cocoa Powder 10/12 Peru

Flavor

Peru Cocoa Powder tastes really smooth and delicious. It has a dark red color and 10-12% cocoa butter.

Origins

As mentioned earlier, the true cacao tree (Theobroma cacao) grows in many places in Peru. The most productive areas are Tumbes, Piura, San Martin, Amazonas, Ucayali, Cajamarca, Huánuco, Junin and Cusco. Entire families tend small plantations and the income from the sale of cocoa beans is usually the only income they have. That is why they form cooperatives: to guarantee the farmers adequate market prices and invest part of the profits in social programmes, local education or health care.

The cocoa tree is an evergreen tropical tree. In natural conditions it grows to 6-10m, but on plantations it is kept between 3-8m. The flowers grow right from the trunk and can number several thousand per year. Only about 1 flower in 100 turns into a fruit due to the fact that only special rhizomatous pollinators can pollinate them. When this happens, the tree produces a 30cm long berry of yellow, red or purple color. Inside are 20-60 cocoa beans.

The fruit is harvested by farmers either with a machete or a special knife on a long pole. It is extremely important not to damage the place where they attach to the trunk. That's where the next flower will grow. Harvesting and picking the beans from the fruit is done by hand. The cocoa beans are put into fermentation tanks. The natural fermentation process, which takes several days, breaks down the residual pulp, but also removes the bitter taste and tannins. Fermentation usually takes 1-6 days.

The crop must finally be dried in the sun or in special dryers. The water content of the beans is reduced from 55% to 6%.

After the fermented cocoa beans are transported to the factories, they need to be cleaned further, removing stones, pieces of wood or fibres from jute bags. The beans are then peeled, crushed and roasted. After passing through the mills, a cocoa mass is formed, which is pressed at a temperature of 80-90%. This separates the cocoa butter. The remaining pomace is further crushed and blended until cocoa powder is produced.

Cocoa is referred to by nutritionists as a superfood. No wonder. It contains the most antioxidants of any food ever. It's also rich in vitamins A and E as well as iron, calcium, magnesium and zinc. It contributes to mental and physical well-being, regenerates and is even ranked as one of nature's antidepressants.

Peru Cocoa Powder is suitable for vegetarians and vegans.

Consumption of this product may cause a health reaction in people suffering from cocoa allergy. This product may contain traces of nuts.

Store at 12-20⁰C.

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.