Peru Red Gold – Hot Cocoa Gift Tin 220g

Flavor

This hot cocoa powder is smooth and delicious with a deep red color. The cocoa butter content is around 10-12%.

Origins

As mentioned before, the cocoa tree (Theobroma cacao) is incredibly common in Peru, mostly around areas such as Tumbes, Piura, San Martin, Amazonas, Ucayali, Cajamarca, Huánuco, Junin and Cusco. Whole families tend the small plantations, and the income from the sale of cocoa beans is usually the only one they have. That is why they form collectives. They guarantee farmers adequate farmgate prices and invest part of the profits in social events, 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 at 3-8m. The flowers grow right at the trunk and can reach several thousand per year. Only 1 flower in 100 turns into a fruit since only special rhizomatous pollinators can pollinate them. When this happens, 30cm long berries of yellow, red or purple colour develop on the trunk during a period of 6 months. Inside are 20-60 seeds –⁠⁠⁠⁠⁠⁠ cocoa beans.

The fruit is harvested by farmers either with a machete or a special knife on a long pole. It is important not to damage the place where they attach to the trunk, as 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 and removes the bitter taste and tannins.

Fermentation usually takes 1-6 days. Finally, the crop must be dried in the sun or 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, which means removing stones, pieces of wood or fibres from jute bags. Beans are then peeled, crushed and roasted. After passing through the mills, a cocoa mass is formed, which is pressed at a temperature of 80-90⁰C. This separates the cocoa butter. The remaining pomace is further crushed and blended until cocoa powder is produced. It is no wonder that cocoa is referred to by nutritionists as a superfood. It contains the most antioxidants and is also rich in vitamins A and E, iron, calcium, magnesium and zinc. It contributes to mental and physical well-being, invigorates the mind and is considered a natural antidepressant.

Peru Cocoa Powder is suitable for vegetarians and vegans. Consuming this product may trigger an allergic reaction in people suffering from cocoa allergy.

This product can contain traces of nutshells.

Store at 12-20⁰C.