Perú Criollo 100% Ceremonial Cocoa

The province of Satipo is known for its production of high-quality cocoa, which is exported all over the world. Cocoa from Satipo is often described as not very bitter and has intense flavour notes of tropical fruits such as mango and pineapple. There are many small farms in the region that grow cacao and process it locally, which contributes to the sustainability of the local community and the protection of the environment.

Criollo is considered the most prestigious and valued cacao species for its high quality and exceptional flavour. Criollo fruit is usually smaller than Forastero fruit, the beans have a delicate, subtle flavour 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 flavour, 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 cocoa beans, which take the form of a hard but crumbly block or lumps.

Properties of cocoa

Ceremonial cocoa is a special form of cocoa used in ceremonies by the indigenous cultures of Mexico, Central and South America. It has unique properties, containing theobromine, caffeine, anandamide, phenylethylamine and flavonoids that affect the body and mind. Consumption of ceremonial cacao helps to 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 in the properties of cacao here.

How do you prepare cacao?

Approximately 10-20 grams of crushed cocoa are mixed 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 a good idea to add the spices and honey at the end of the process.

All recipes for ceremonial cocoa can be found here.

What can you make from cocoa paste?

Cocoa 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 you can make with cocoa paste:

Hot chocolate: Cocoa paste is the ideal ingredient for making hot chocolate. Simply dissolve the paste in milk or water, add sugar and season with your favourite spices such as cinnamon or vanilla.
Desserts: cocoa paste is the ideal ingredient for preparing desserts such as brownie, chocolate cake, truffles or milk chocolate. Simply add the paste to a cake or custard to add an intense cocoa flavour.
Drinks: Cocoa paste can also be used to prepare various drinks such as smoothies, shakes or shakes. Simply add the paste to a blender with milk, banana or other fruit and season with your favourite spices.
Sauces: cacao paste is the ideal ingredient for making sauces for meats, vegetables or salads. Simply add the paste to a sauce and mix with other ingredients to add an intense cocoa flavour.
Chocolate flakes: Cocoa paste can also be used to make homemade chocolate flakes. Simply 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 food.

Daily dose of cocoa

Approximately 10-20 grams. Occasionally this can be increased to 50 grams.

Classification of ceremonial cocoa

All natural cocoa in the form of: paste, beans, nibs (crushed cocoa beans) or powder is bitter, nevertheless we can make a division into less bitter or dry.

Our cocoa flavour scale is:

sweet
semi-sweet
slightly dry
semi-dry
dry
bitter
Allergen information: the product does not contain allergens as defined in Annex II to Regulation (EU) No 1169/2011