Perú Criollo 100% Raw Bio Ceremonial Cocoa.

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 to be the most prestigious and prized cacao species for its high quality and exceptional flavor. Criollo fruit is usually 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 cocoa paste?

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

Properties of cocoa

Ceremonial cacao is a special form of cacao used in ceremonies by 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 cocoa 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 in the properties of cocoa here..

How to prepare cocoa?

Mix about 10-20 grams of crushed cocoa with water, vegetable or animal milk (200 ml) and spices such as chili, 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.

You can find all recipes for ceremonial cocoa here..

What can be made 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 perfect ingredient for making hot chocolate. Just dissolve the paste in milk or water, add sugar and season with your favorite spices, such as cinnamon or vanilla.
• Desserts: cocoa paste is an 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 flavor.
• Beverages: cacao paste can also be used to prepare various drinks, such as smoothies, shakes or shakes. Just add the paste to a blender with milk, banana or other fruits and season with your favorite spices.
• Sauces: Cocoa paste is an 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 flavor.
• Chocolate flakes: Cocoa 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 cocoa paste is very intense in flavor, so it should be added in moderation to dishes.

Daily dose of cocoa

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

Classification of ceremonial cocoa

Any 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 flavor scale is:

• sweet
• semi-sweet
• slightly dry
• semi-dry
• dry
• bitter

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