Peru

Taste this beautiful dark chocolate with Taste notes such as young red fruits, passion fruit, soft notes, long and elegant finish with a hint of coffee and citrus.

For this bar we used 2 different brand profiles. The first emphasizes notes of fresh young fruits. The second roast brings out delicious soft notes of nuts and coffee.

In stock

This rare Piura Blanco cocoa has been voted the best Peruvian cocoa several times. The typical brilliant and light color of the bean heralds its complex, persistent and fruity taste. The beans are native to Peru and grow in the high region of the Piura Valley.

Awarded silver at the Academy of Chocolate • 2022

NORANDINO FARMERS

Norandino is an agricultural cooperative, focused on local Peruvian products such as coffee and cocoa. They strive to improve social, economic, and environmental responsibility in all their products and processes. The production area covers the coast, mountains and jungle of northern Peru, in the departments of Piura, Tumbes, Amazonas, Cajamarca, Lambayeque and San Martín.

The cocoa beans come from the villages of Palmas, Puerta Palache and Las Lomas in the San Lorenzo Valley. Part of the greater Piura Valley Peru. The terroir can be defined as dry forest with only a few months of rain per year. The cacao trees are fed with water from the Andes mountains.

At Norandino, the farmers ferment the beans in wooden crates for 6 to 8 days. After fermentation, the beans are dried in the sun and packed for shipment to the Netherlands.

Ingredients

Cocoa and Dutch beet sugar

Weight	0,06 kg
Dimensions	10 × 10 × 1 cm
Peddler	Ja

Brand

Heinde & Verre

Heinde & Verre betekent "dichtbij en ver weg". De naam is een eerbetoon aan de Nederlandse culinaire traditie om de beste ingrediënten van over de hele wereld te halen en deze te combineren met kwalitatieve lokale producten. Ewald en Jan-Willem maken gebruik van slow food technieken, zoals het stone grinding, enkelvoudige oorsprong, meervoudig profiel roosteren en het laten rijpen van de chocolademassa, om het volledige potentieel van de grand cru cacao tot uiting te brengen en de rijke natuurlijke smaak te benadrukken.