Perú Criollo BIO ceremonial cocoa 100 g - Chocante

Ceremonial Cacao Peru Criollo BIO 100 g - Chocante

Ceremonial cacao (full-fat cacao paste, cacao mass) of the Criollo variety, from the Satipo province in Peru. The paste is made from ground, fermented, and dried cacao beans – with no added sugar or other ingredients, 100% raw material.

Criollo is one of the oldest and most rarely cultivated cacao varieties in the world, valued for its mild, complex flavor and significantly lower bitterness than the more common Forastero variety.

• Variety: Criollo
• Flavor: Slightly dry, semi-sweet
• Origin: Peru, Satipo province
• Packaging: doypack with zip-lock closure

Origin

The beans come from organic plantations in the Satipo province, in the Junín region – one of the main cacao growing areas in Peru. Criollo trees are grown here on small, family farms, in conditions conducive to the slow ripening of the fruit, which influences the complexity of the bean's flavor.

The Criollo variety currently accounts for only a small percentage of global cacao production – the trees are more susceptible to disease and yield lower crops than hybrid varieties, which is why they are mainly cultivated on a smaller, quality-oriented scale.

Flavor and aroma profile

Criollo cacao from Satipo is characterized by a mild, slightly dry taste with a distinct note of dessert chocolate. Citrus and floral notes, characteristic of this variety, appear in the aroma and aftertaste. Bitterness is noticeably lower here than in cacao from Forastero beans, and the paste itself – after heating – has a smooth, velvety consistency.

Ceremonial Cacao - tradition and composition

Cacao bean paste, known as ceremonial cacao, is a form of cacao preparation traditionally used in rituals by cultures of Central and South America, including the Maya and Aztecs, for whom cacao held significant cultural and symbolic importance.

Nowadays, paste in this form – without added sugar and other ingredients – is used both in ceremonial practices and as a base for preparing hot chocolate or other cacao beverages.

Cacao beans naturally contain theobromine – an alkaloid with a mild stimulating effect, much weaker than caffeine – as well as polyphenols and flavanols, compounds present in raw, unprocessed cacao. Cacao is also a natural source of magnesium and iron.

Application

Cacao paste can be used not only to prepare a classic ceremonial drink, but also as a base for hot chocolate, an addition to smoothies or cocktails, an ingredient in homemade desserts (e.g., brownies, chocolate cake) or savory sauces.

Ingredients

Cacao paste (ground cacao beans)* 100% (*certified organic ingredient)

Nutritional value of the product per 100 g

Preparation method

Add the desired portion of cacao to water or plant-based drink at about 60-80°C and blend. An example ratio is 10 g of cacao per 250 ml of water.

Optionally, you can supplement the drink with additives, e.g., cinnamon, chili, or other spices.

Recommended storage conditions

Store in a dry and cool place.