by Margarita H Avalos | Aug 23, 2019 | Blog, Peruvian Cacao
We all like chocolate, but we know its origins and where it comes? Whether you prefer to call it cacao or cocoa, Theobroma cacao is a tropical tree native to the Americas. There are about 22 different species in the Theobroma family, which came from a common ancestor...
by Margarita H Avalos | Aug 16, 2019 | Blog, Peruvian Cacao
The cocoa originated in Central America over 5000 years ago, was first developed as a crop in many ancient South American cultures, with the Aztecs and Mayans being the most well-known of these indigenous populations. The cacao bean was so significant to the local...
by Margarita H Avalos | Aug 9, 2019 | Blog, Peruvian Cacao
Manufacturing chocolate is a complex process. From the terroir of the initial cacao tree to the primary ingredients, every detail makes a difference to the quality of the final chocolate. In 2017, chocolate was a $103.28 billion industry, and there are countless...
by Margarita H Avalos | Jul 26, 2019 | Blog, Peruvian Superfoods
Peru is a country with diverse regions. That is why there are so many superfoods in the country. Here the list of the best Peruvian superfoods. How many have you tried? 1. Cacao Scientists have conducted a study that showed that a cup of cocoa for breakfast could...
by Margarita H Avalos | Jul 19, 2019 | Blog, Peruvian Cacao
Cocoa butter is a fat that is released from cacao beans by chafing cacao beans in a special mill. The beans are ground to a powder, pressed, resulting in a mass divided into cacao powder and butter. The chocolate color remains in the powder, which is why cacao butter...
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