Organic Cacao Peru Criollo - 100% cocoa paste

This organic cocoa comes from the Peruvian Amazon.
The rarest variety in the world: Criollo

 

Natural, non-fat cocoa in the form of lumps.
Available in scales:

  • 100 g
  • 250 g

Peruvian Cocoa (Criollo) is a noble, high-quality variety.

For years, it has been famous for its rich and mild taste. Due to the low content of cocoa tannins it has a very low acidity. 

This cocoa is probably the most reminiscent of grandma's cocoa with milk, although in a larger dose it can develop a powerful chocolate flavor. 

It tastes good both hot and cold. It can be an addition to salads and desserts, and as a base for mole poblano sauce.

 

Properties of cocoa

Natural cocoa contains: vitamins B, C and E, mineral salts (magnesium, iron, chromium, phosphorus, calcium, sulfur, zinc, potassium and selenium), antioxidants (catechins, anthocyanidins and proanthocyanidins), fiber, olein fat, phytosterols , anandamide, theobromine and the endorphin-stimulating phenylethylamine known as the love molecule.

Natural cocoa adds energy and elevates the mood.
It is 100% natural, unprocessed, non-fat, kosher, no sugar, no additives, no preservatives, handmade.

 

Cocoa paste, or in what form is cocoa?

Cocoa comes in the form of lumps that are easy to crush or cut with a knife.
The treatment process takes place at temperatures up to 45 degrees Celsius, so it is raw cocoa.

 

How to prepare cocoa?

About 10-20 grams of crushed cocoa is mixed with water or plant milk (250 ml).
You can add spices such as chili, vanilla, cinnamon * or cardamom. If you like, we sweeten it with honey. There are several methods of preparing cocoa. We advise you to try all of them, as each of them slightly changes the final taste of the drink.

  1. Mix cocoa with water or milk (lukewarm or hot) with a blender for about a minute. This is the fastest method of preparation. Cocoa prepared in this way has a silky texture and a taste similar to milk chocolate.

  2. Dissolve cocoa in a pot of hot water with a temperature of 80-90 degrees. By making sure not to boil the mixture. Too high a temperature will affect the properties and taste of the drink. Cocoa will be denser and more intense in flavor than in the previous method. This is how cocoa is prepared in ceremonies.

  3. Boil water or milk together with cocoa for about 5 minutes. Finally, adding spices and honey.

  4. Boil water or cocoa milk for about half an hour. Finally, adding spices and honey. This method will allow you to get the maximum flavor from the beans at the expense of vitamins, some of which will be lost through long cooking.

    This cocoa is perfect for everyday consumption as well as for cocoa ceremonies.

    * always add cinnamon at the end

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