{"id":773,"date":"2021-02-10T12:50:20","date_gmt":"2021-02-10T12:50:20","guid":{"rendered":"https:\/\/www.chocolatesmaua.com\/peru\/"},"modified":"2021-06-15T09:43:39","modified_gmt":"2021-06-15T08:43:39","slug":"peru","status":"publish","type":"page","link":"https:\/\/www.chocolatesmaua.com\/en\/peru\/","title":{"rendered":"Per\u00fa"},"content":{"rendered":"

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Chocolate Piura, Per\u00fa 85%<\/p><\/h2><\/div>

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Chocolate made with great care,
\nfrom the selection of the bean at the origin to its processing.<\/p>\n

40gr | 70gr<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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ORIGIN<\/p>\n

America – Peru \u2013 Piura<\/h3><\/div>

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Cocoa is endemic to South America and its center of origin is east of the Andes, in the region between the Caqueta, Putumayo and Napo river basins, tributaries of the Amazon River.<\/h5><\/div>
<\/div><\/div>

Peru has approximately 60% of the world’s cocoa varieties.<\/span><\/p>\n

Undoubtedly, Peruvian cocoa is one of the highest quality in the world. Peru is considered a producer of fine and aromatic cocoa and year after year increases its production and quality, with a strong presence in the organic cocoa market.<\/span><\/p><\/h5><\/div>

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LOCATION<\/h3><\/div>
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REGION: PIURA<\/p>\n

Latitude: 4\u00b039’11” S
\nLongitude: 5\u00b024’24” W<\/p><\/h5><\/div>

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CHARACTERISTICS<\/h3><\/div>
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Type of plantations:
\nSmall producers with diversified family farms.<\/p>\n

Varieties:
\nMixture of Forastero Amaz\u00f3nico cocoa varieties.<\/h5><\/div>

Altitude:
\n130 \u2013 140 msnm<\/p>\n

Harvest season:
\nJanuary – May (main harvest)<\/h5><\/div>

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FARMS<\/h3><\/div>
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Cacao trees are planted on diversified smallholder family farms and often interspersed among banana trees, mango trees, avocado trees, and a variety of other plants.<\/p>\n

The producers of this cocoa are committed to sustainability, managing their family farms in an ecological manner using organic fertilisers. They have a great environmental awareness and concern for the fauna and flora.<\/h5><\/div>

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INGREDIENTS<\/h3><\/div>
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Cocoa: 83% cocoa beans \/ Others: 2% natural cocoa butter from Peru and 15% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.<\/p>\n

This chocolate contains neither lecithin nor artificial flavours.<\/h5><\/div>

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VARIETY OF COCOA<\/h3><\/div>
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This mixture of Amazonian cocoa varieties is classified into three main varieties: Piura cocoa from the El Olguin area. Buenos Aires, Cacao Piura from the El Charanal area and Cacao Piura from the Piedra del Toro area. The capital of the best organic cocoa in Peru is Buenos Aires, an agricultural town in the Alto Piura Valley, whose “porcelain” seed has managed to captivate the palate of the most demanding chocolatiers in the world.<\/h5><\/div>
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ORIGIN<\/p>\n

America – Peru \u2013 Piura<\/h3><\/div>

<\/div><\/div>
<\/div>
<\/span><\/div>
<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>
Cocoa is endemic to South America and its center of origin is east of the Andes, in the region between the Caqueta, Putumayo and Napo river basins, tributaries of the Amazon River.<\/h5><\/div>
<\/div><\/div>
Peru has approximately 60% of the world’s cocoa varieties.<\/p>\n

Undoubtedly, Peruvian cocoa is one of the highest quality in the world. Peru is considered a producer of fine and aromatic cocoa and year after year increases its production and quality, with a strong presence in the organic cocoa market.<\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

LOCATION<\/h3><\/div>
<\/div><\/div>
<\/div>

REGION: PIURA<\/p>\n

Latitude: 4\u00b039’11” S
\nLongitude: 5\u00b024’24” W<\/p><\/h5><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>
<\/div><\/div>

CHARACTERISTICS<\/h3><\/div>
<\/div><\/div>
<\/div>
Type of plantations:
\nSmall producers with diversified family farms.<\/p>\n

Varieties:
\nMixture of Forastero Amaz\u00f3nico cocoa varieties.<\/h5><\/div>

Altitude:
\n130 \u2013 140 msnm<\/p>\n

Harcest season:
\nJanuary – May (main harcest)<\/h5><\/div><\/div><\/div>

<\/div><\/div>

FARMS<\/h3><\/div>
<\/div><\/div>
<\/div>
Cacao trees are planted on diversified smallholder family farms and often interspersed among banana trees, mango trees, avocado trees, and a variety of other plants.<\/p>\n

The producers of this cocoa are committed to sustainability, managing their family farms in an ecological manner using organic fertilisers. They have a great environmental awareness and concern for the fauna and flora.<\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

INGREDIENTS<\/h3><\/div>
<\/div><\/div>
<\/div>
Cocoa: 83% cocoa beans \/ Others: 2% natural cocoa butter from Peru and 15% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.<\/p>\n

This chocolate contains neither lecithin nor artificial flavours.<\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

VARIETY OF COCOA<\/h3><\/div>
<\/div><\/div>
<\/div>
This mixture of Amazonian cocoa varieties is classified into three main varieties: Piura cocoa from the El Olguin area. Buenos Aires, Cacao Piura from the El Charanal area and Cacao Piura from the Piedra del Toro area. The capital of the best organic cocoa in Peru is Buenos Aires, an agricultural town in the Alto Piura Valley, whose “porcelain” seed has managed to captivate the palate of the most demanding chocolatiers in the world.<\/h5><\/div>
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Tasting notes<\/p><\/h2><\/div>

Intensity<\/span><\/div>
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Toasted<\/span><\/div>
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Bitternes<\/span><\/div>
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Acidity<\/span><\/div>
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Astringency<\/span><\/div>
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Different notes
\nMolasses, malt, tangerine and nuts.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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PROCESS<\/h3><\/div>
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<\/div>
Harvest: Manual with machetes, only ripe cobs are harvested.<\/p>\n

Fermentation: In wooden crates for 5 days turned every 24 hours.<\/p>\n

Drying: Solar drying in wooden beds for 6 days, dried slowly to achieve an adequate balance.<\/p>\n

Storage: Aerated cellars and in jute bags.<\/h5><\/div>

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<\/div>
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.<\/p>\n

Roasting: Gentle roasting with a temperature range between 90 and 120\u00baC.
\nHigh speed conchin during 28-36 h at temperatures between 45-48\u00baC.<\/p>\n

Maturation: The chocolate is rested for a minimum of 6 days for maturation.<\/p>\n

Tempering
\n– Melting temperature: 49\u00baC
\n– Pre-crystallisation temperature: 29 \u00baC
\n– Crystallisation temperature: 32 \u00baC<\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>

PROCESS<\/h3><\/div>
<\/div><\/div>
<\/div>
Harvest: Manual with machetes, only ripe cobs are harvested.<\/p>\n

Fermentation: In wooden crates for 5 days turned every 24 hours.<\/p>\n

Drying: Solar drying in wooden beds for 6 days, dried slowly to achieve an adequate balance.<\/p>\n

Storage: Aerated cellars and in jute bags.<\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>
<\/div>
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.<\/p>\n

Roasting: Gentle roasting with a temperature range between 90 and 120\u00baC.
\nHigh speed conchin during 28-36 h at temperatures between 45-48\u00baC.<\/p>\n

Maturation: The chocolate is rested for a minimum of 6 days for maturation.<\/p>\n

Tempering
\n– Melting temperature: 49\u00baC
\n– Pre-crystallisation temperature: 29 \u00baC
\n– Crystallisation temperature: 32 \u00baC<\/h5><\/div>

<\/div><\/div><\/div><\/div>
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BUY CHOCOLATE<\/span><\/a><\/div><\/div><\/div>
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PANAM\u00c1<\/h3><\/div>
<\/div><\/div>

RIO UYAMA FARM,
\nBOCAS DEL TORO<\/p><\/h4><\/div>

<\/div><\/div>

<\/i><\/i><\/span>info<\/span><\/a><\/h4><\/div>
Variety:<\/strong> Trinitario<\/p>\n

Cocoa percentage:<\/strong> 72%.<\/p>\n

Description: <\/strong>Bocas del Toro is located on the Caribbean side of Panama, a wonderful place where much of the country’s cocoa production is located. Uyama Farm\u2019s cocoa is harvested and processed with great care in order to find the best flavour for this blend of Trinitario varieties that can be found on the farm operated with ecological farming techniques.<\/p>\n

Ingredients: <\/strong>cocoa nibs (67%), organic cane sugar and cocoa butter.<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/a><\/span><\/div>
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ECUADOR<\/h3><\/div>
<\/div><\/div>

HACIENDA LIM\u00d3N,
\nCOTOPAXI<\/h4><\/div>
<\/div><\/div>

<\/i><\/i><\/span>info<\/span><\/a><\/h4><\/div>
Variety:<\/strong> Nacional Arriba<\/p>\n

Percentage of cocoa:<\/strong> 80%.
\n
\nDescription:<\/strong> Chocolate with a strong floral flavour typical of Ecuador’s Arriba Nacional cocoa, with a predominance of woody and nutty flavours. Hacienda Lim\u00f3n is located at the base of the Cotopaxi volcano, providing a perfect combination of climate and soil for the development of an excellent cocoa.
\n
\nIngredients:<\/strong> Cocoa nibs (77%), organic cane sugar and cocoa butter.
\n(May contain traces of nuts).<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/a><\/span><\/div>
<\/div><\/div>

NICARAGUA<\/h3><\/div>
<\/div><\/div>

WASLALA,
\nREGI\u00d3N CARIBE NORTE<\/p><\/h4><\/div>

<\/div><\/div>

<\/i><\/i><\/span>info<\/span><\/a><\/h4><\/div>
Variety:<\/strong> Acriollados Trinitarios<\/p>\n

Percentage of cocoa:<\/strong> 75%.<\/p>\n

Description:<\/strong> Chocolate with organic Trinitario cocoa that releases sharp fruity flavours of forest berries with citrus notes and powerful tannins, the latter evoking red wine. Waslala is located in northern Nicaragua adjacent to the Bosawas Biosphere Reserve, one of the most important natural spaces in America.<\/p>\n

Ingredients:<\/strong> Cocoa nibs (72%), organic cane sugar and cocoa butter.<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/a><\/span><\/div>
<\/div><\/div>

FLOR DE SAL<\/h3><\/div>
<\/div><\/div>

NICARAGUAN COCOA
\nWITH SAL D\u00b4ES TRENC<\/h4><\/div>
<\/div><\/div>

<\/i><\/i><\/span>info<\/span><\/a><\/h4><\/div>
Variety:<\/strong> Acriollados Trinitarios<\/p>\n

Percentage of cocoa: <\/strong>70%.<\/p>\n

Description:<\/strong> This magnificent chocolate produced with organic cocoa from Nicaragua with inclusions of organic d’es Trenc salt. It provides a dark chocolate sensation with generous nutty and fruity flavours with the subtle salty touch of Mallorcan salt.<\/p>\n

Ingredients:<\/strong> Cocoa nibs (65%), organic cane sugar, cocoa butter and salt d’ es Trenc.<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>

Ma\u00fca is the origin and fusion between Mallorca and Nicaragua.
\nA fusion of forms that symbolise cultures, flavours and traditions.
\nAn elegant, subtle, healthy and sustainable product.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":198,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-773","page","type-page","status-publish","hentry"],"yoast_head":"\nPer\u00fa - Chocolates Ma\u00fca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chocolatesmaua.com\/en\/peru\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Per\u00fa - Chocolates Ma\u00fca\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chocolatesmaua.com\/en\/peru\/\" \/>\n<meta property=\"og:site_name\" content=\"Chocolates Ma\u00fca\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-15T08:43:39+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"50 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.chocolatesmaua.com\\\/en\\\/peru\\\/\",\"url\":\"https:\\\/\\\/www.chocolatesmaua.com\\\/en\\\/peru\\\/\",\"name\":\"Per\u00fa - 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