Organic Peruvian cacao nibs, powder, butter and bars

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The cocoa has its origin in the Amazon Basin. The adaptation of this crop began around 4,000 years ago, spreading the species throughout the Amazon and Mesoamerica, along the Pacific Coast.

Cocoa is a native species of America, probably native to Western Amazonia. In Peru, cacao is cultivated in the jungle along the Peruvian Amazon of Loreto, San Martín, Ucayali, Huánuco, Junín, Pasco, Madre de Dios, Cusco and Ayacucho.

Peru has the highest genetic biodiversity in cocoa in the world. The Peruvian Amazon hosts six of the ten genetic varieties of cocoa that exist.

Traditionally used as a medicinal beverage, in nowadays it is recognized that the best chocolate in the world is made from Peruvian cocoa beans, according to many International Awards and worldwide recognitions.

HEALTHY BENEFITS & PROPERTIES

• The cacao fruit is considered to be a natural stimulant with high levels of protein and antioxidants in the form of flavonoids. rich in anti-oxidants and minerales. 
• It’s a natural anti-depressant and aphrodisiac. 
• Cacao increases concentration and alertness.
• Enhances the effectiveness of other minerals and nutrients in the body for a healthier life.
• Cocoa contains phytosterols (especially beta-sitosterol) that block the absorption of dietary cholesterol. 
• It also contains polyphenols, antioxidants that prevent atherosclerotic processes. 
• Chocolate is a highly energetic or high-calorie food, so it is recommended in situations that require a concentrated energy intake, as in the case of athletes.

Uses and applications: Healthy smoothies, baked goods, snacks, cakes, cereals, flakes, chocolates, cosmetic and beauty products.

Presentations: Cacao Powder, Cacao Nibs, Cacao Whole Beans, Cacao Butter, Cacao Paste - Available in 25kg bags or blocks. Other packaging formats upon request.

Dark Chocolate Bars - Chocolate bars in 70g:

• 40%, 70% and 80% dark