Dark Chocolate <br>Peru 62%

Dark Chocolate
Peru 62%

$0.00

ENROBING / FRUITY / ACIDIC

Peru 62% is a light mahogany colored chocolate, prepared with fine flavor cacao from the north west of Perú. Its taste profile is fresh and slightly acidic, with some blackberry and cherry notes. This chocolate presents a warm finish of fresh almonds and toasted dried fruits.

 

INGREDIENTS

Cocoa liquor (cocoa mass) from Peru, sugar, cocoa butter, emulsifier (soy lecithin). This product may contain traces of nuts (almonds, halzenuts, pistachio, pecan nuts), peanut, gluten, sesame, milk and egg proteins. This product is made in an installation that uses milk.

Norandino-Peru

In Repúlica del Cacao we work in partnership with the Cooperative - Norandino, implementing projects focused on the improvement of cacao production processes. The objective of the Cooperative is to provide support to articulate the commercialization of agricultural products and improve the living conditions of its members. The community we work with is called Chipillico, it is in a valley in the north of Peru with more than 54 hectares of fine aroma cacao "Criollo". Our allied farms are characterized by having agroforestry, meaning that within the cacao plantations you can find some fruit trees that, as an objective, allow you to uplift bio-diversity, promoting the ecosystem of the farms.

Read more about our project here

CACAO
62%
TOTAL FAT
37%
SUGAR
40%
MILK
0%
Kosher Certified
Non-GMO Certified
Non-Ionization Guaranteed
NEWS

We are a communication platform that integrates diverse knowledge shared by the different actors of the cocoa value chain and contribute to this exciting world of chocolate.

PRODUCTS

We have the world’s finest cacao from our home: Latin America. Our sugar is panela an unrefined traditional organic sugar and our milk is produced by small communities of dairy farmers. No wonder our chocolate is so delicious.

COMMUNITY

Let’s change the world one cacao bean at a time. We create alliances with local producers to strengthen traceability and promote the preservation of artisanal techniques, developing sustainable production of fine aroma chocolates.


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