Description
Ceremonial Cacao Peru Criollo BIO 250 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 cocoa beans - with no added sugar or other ingredients, 100% raw material.
Criollo is one of the oldest and rarest cocoa varieties cultivated in the world, valued for its mild, complex flavor and significantly lower bitterness than the more common Forastero variety.
- Variety: Criollo
- Taste: Slightly dry, semi-sweet
- Origin: Peru, Satipo province
- Packaging: doypack with zipper closure
Origin
The beans come from organic plantations in the Satipo province, in the Junín region - one of the main cocoa growing areas in Peru. Criollo trees are cultivated here on small, family-run farms, in conditions conducive to the slow ripening of the fruit, which affects the complexity of the bean's flavor.
The Criollo variety currently accounts for only a small percentage of global cocoa production - the trees are more susceptible to diseases and yield lower harvests than hybrid varieties, which is why they are mainly cultivated on a smaller, quality-oriented scale.
Flavor and aromatic profile
Criollo cacao from Satipo stands out with its mild, slightly dry taste with a distinct note of dark 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 - when heated - 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 Central and South American cultures, including the Maya and Aztecs, for whom cacao held significant cultural and symbolic importance.
Today, this form of paste - without added sugar or other ingredients - is used both in ceremonial practices and as a base for preparing hot chocolate or other cacao beverages.
Cocoa 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 shakes, an ingredient in homemade desserts (e.g., brownies, chocolate cake), or savory sauces.
Ingredients
Cacao paste (ground cocoa beans)* 100% (*certified organic ingredient)
Nutritional value of the product per 100 g
| Energy value: | 2585 kJ / 644 kcal |
|
Fat: of which saturated fatty acids: |
51 g 33.3 g |
|
Carbohydrates: of which sugars: |
31.58 g 0.5 g |
| Fiber: | 20.04 g |
| Protein: | 12.85 g |
| Salt: | 0.1 g |
Preparation method
Add the desired portion of cacao to water or plant-based drink at a temperature of approx. 60-80°C and blend. An exemplary ratio is 10 g of cacao per 250 ml of water.
You can supplement the drink with additions as desired, e.g., cinnamon, chili, or other spices.
Recommended storage conditions
Store in a dry and cool place.
Additional information