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 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...
by Margarita H Avalos | Jul 12, 2019 | Blog, Peruvian Cacao
Cacao Powder Is the Perfect Superfood For The Bakery Industry. The cacao powder comes from cocoa beans, which are fermented, dried, roasted, and then crushed in a mill. Once we have cocoa shavings, we press and extract the natural edible fat cocoa butter present in...
by Margarita H Avalos | Jul 9, 2019 | Blog, Peruvian Cacao
Peru is one of the main places of origin of cacao, and it owns 60% of the world’s cocoa varieties. Cacao has become one of the world’s highest quality ingredient from Peru, as well as coffee, creating added value in premium chocolate factories. Likewise,...
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