Milk Chocolate Chips – Peru 41% Organic Cocoa

Flavor

Peru Origin Milk Chocolate Chips 41% are super delicious. You won't find a trace of bitterness, but you will discover a distinct cocoa line complemented by a creamy smoothness.

Origins

Everyone knows that the best chocolates in the world are made in Peru. This is proven by the awards won in international competitions and, above all, by the unyielding popularity. What is the secret behind this? There are many, from the long history of cocoa growing and processing to the specific taste of cocoa based on the unique natural conditions of the Amazon to the love Peruvians have for cocoa and chocolate.

If there is one country where cocoa and chocolate truly belong, it is Peru. With a full 60% of the world's cocoa varieties coming from the Amazon basin, Peru is the world's 13th largest exporter of cocoa, and when it comes to cocoa with an organic label, it ranks a perfect 2nd. A full quarter of Peru's production is certified organic or Fair Trade.

Information varies on who first "discovered" the cocoa bean. But the earliest evidence points to the Incas and the Mayans, who used it to make a restorative drink. The Spanish conquistadors heard about it and shared the info with the rest of Europe. It is also notable that the Mayans, Aztecs and Olmecs made a fermented alcoholic chocolate drink from the cocoa beans. After all, fermentation is essential to the flavor of cocoa and ultimately chocolate.

Fermented foods (yoghurt, sauerkraut, kimchi, beer, wine, or coffee) have a special charm. And apparently it is similarly effective in the world of cocoa, which also goes through a fermentation process. Cocoa beans taken from the fruit of the cacao tree (Theobroma cacao) must be left to ferment for several days to develop their flavor and aroma. 'The fermentation process is a very important step in the development of precursors to chocolate flavor, which can be attributed to the metabolism of successive organisms,' writes intechopen.com, adding that raw cocoa has an extremely bitter and astringent taste, which fermentation refines and perfects.

Cocoa beans prepared and dried in this way are shipped to factories where they are roasted and ground to produce cocoa powder and cocoa butter. It's a long way from chocolate. Chocolate factories work with both raw materials by adding other ingredients, mixing, heating, cooling – until they produce chocolate in the form of bars, figures, chocolate chips and so on. The more cocoa mass the chocolate contains, the more intense the flavor.

Chocolate is considered a superfood, containing antioxidants, minerals and vitamins. It also contains the stimulant theobromine. Not suitable for people with allergy to cocoa, vanillin, or milk.

Store at 12-20°C.

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.