The Peruvian Cacao Difference

When the world consumes cacao–in chocolate, cocoa, nibs, and more–more than 70% of that comes from West Africa. In terms of diversity, that’s akin to tasting just one or two varieties of grapes, rather than sipping the full spectrum of the world’s wine. Cacao is no different. Depending on the terrain, the climate, and the tree, cacao can be earthy, fruity, acidic, bitter, and floral.

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As a Peruvian company, Chaqchao uses cacao grown and roasted exclusively in Peru. What is the Peruvian cacao difference? Notes of cinnamon, dried fruits, floral hints, and more subtleties we don’t even know about yet. In Peru alone, there are more than 60 different varieties of cacao, out of the world’s 100 total varieties. Unlike anywhere in Africa, cacao has been cultivated in the Americas for thousands of years. Moreover, Peru is the world’s second largest exporter of organic cacao.

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What does that mean for the chocolate consumer? Whether you’re a novice or expert, opt for single-origin bars to taste the cacao difference. Just as you prefer a bottle of wine that isn’t cloaked and disguised in a blend, chocolate should be consumed in that same way, too. As a company that focuses on bean-to-bar chocolate, you should instantly gleam the award of not eating something created from Hershey’s. For specifics, learn more about Peru’s most valued bean below.

DSC03536Piura Blanca:

Grown near Piura, just four degrees south of the equator, this white cacao bean is one of the most prized in the world. Known as porcelain cacao because of its distinctive pale white color, piura blanca is Peru’s most recognized bean because of its high quality and rich flavor. It comes at no surprise that some of the best chocolatiers in the world, professionals such as Pierrick Chouard, Jean Paul Hevin, Philippe Bernachon and Stéphane Bonnat, use it.

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Interested in learning more? Chaqchao will soon have chocolate making workshops. Make your own bean-to-bar chocolate in the country of cacao!

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