This rare Piura Blanco cocoa was voted best Peruvian cocoa in 2016. The bean’s typical brilliant and light colour reflects in its complex, persistent and fruity flavour. The beans are native to Peru and grow in the high Piura Valley.
Flavour: Young red fruit, passion fruit, soft nuttiness, long and elegant aftertaste with hints of coffee and citrus.
Rotterdam chocolate from Heinde & Verre
In Rotterdam-North, Heinde & Verre makes grand cru chocolates with custom-made machines. Each chocolate bar ‘matures’ for at least three months. A part of each batch is kept in the ‘chocolate library’. Chocolate is a fermentation product, so it keeps maturing, just like cheese.
Heinde & Verre makes the chocolate ‘from the cocoa bean’ all by itself. There are still only a few chocolate makers in the Netherlands who make chocolate completely from bean to bar themselves. This is called bean to bar chocolate
Weight: 2 x 35 grams
Cocoa(beans and butter) 71%, Dutch beet sugar, sunflower lecithin. Store in a cool, dark and dry place.
|Origin of beans:||
Piura valley, Peru