Satipo province is known for producing high-quality cocoa that is exported around the world. Cocoa from Satipo is often described as low in bitterness and has intense flavor notes of tropical fruits, such as mango and pineapple. There are many small farms in the region that grow cocoa and process it locally, which contributes to the sustainability of the local community and environmental protection.

Criollo is considered the most prestigious and valued species of cocoa for its high quality and exceptional flavor. Criollo fruit tends to be smaller than Forastero fruit, the beans have a delicate, subtle flavor that includes citrus and floral notes.

Criollo trees are more susceptible to diseases and pests than other cocoa varieties, making them more difficult and expensive to grow. However, due to their high quality and unique flavor, Criollo beans are highly valued in the chocolate industry and are often used to make premium chocolate and other confectionery products.

What is cacao paste?

It is the dried, shelled, and then ground cacao beans, which take the form of a hard but brittle block or lumps.

Properties of cacao

Ceremonial cacao is a special form of cacao used in ceremonies by the indigenous cultures of Mexico, and Central and South America. It has unique properties, containing theobromine, caffeine, anandamide, phenylethylamine and flavonoids that affect the body and mind. Consuming ceremonial cacao helps regulate mood, relieve symptoms of depression and stress, reduce pain and inflammation, and strengthen the immune and cardiovascular systems. It is also used in spiritual practices to develop inner wisdom, intuition and spiritual sensitivity.

You can read more about the properties of cacao here.

How to prepare cacao?

Mix between 10-20 grams of crushed cocoa with water, vegetable or animal milk (200 ml) and spices such as chilli, vanilla, cinnamon or cardamom. If desired, sweeten with honey or other healthy sugar. it is worth adding spices and honey at the end of the process.

You can find all the recipes for ceremonial cacao here.

What can be made from cacao paste?

Cacao paste is a very versatile culinary ingredient that can be used to prepare many different dishes and desserts at home. Here are some ideas of what can be made from cacao paste:

• Hot chocolate: Cacao paste is the ideal ingredient for making hot chocolate. Just dissolve the paste in milk or water, add sugar and season with your favourite spices, such as cinnamon or vanilla.
• Desserts: cacao paste is an ideal ingredient for preparing desserts such as brownies, chocolate cakes, truffles or milk chocolate. Just add the paste to a cake or cream to add an intense cacao flavour.
• Beverages: cacao paste can also be used to prepare various beverages, such as smoothies, shakes and shakes. Just add the paste to a blender with milk, banana or other fruits and season with your favourite spices.
• Sauces: cacao paste is an ideal ingredient for making sauces for meats, vegetables or salads. Just add the paste to the sauce and mix it with other ingredients to add an intense cacao flavour.
• Chocolate flakes: Cacao paste can also be used to make homemade chocolate flakes. Just dissolve the paste with milk, add sugar and mix with oatmeal, then dry in the oven.

Remember that cacao paste is very intense in flavour, so it should be added in moderation to dishes.

Daily dose of cacao

About 10-20 grams. Occasionally, you can increase to 50 grams.

Classification of ceremonial cacao

Any natural cacao in the form of a paste, beans, nibs (crushed cocoa beans) or powder is bitter, nevertheless, we can divide them into less bitter or dry.

Our cacao flavor scale is:

• Sweet
• Semi-sweet
• Slightly dry
• Semi-dry
• Dry
• Bitter

Information on allergens: the product does not contain allergens as defined in Annex II of Regulation (EU) No. 1169/2011