"We bought the beans from the farmer Senor Felipe, had them processed in his small factory and handmade tables of chocolate.
Criollo cocoa is an indigenous variety that is not very prolific, but very aromatic. There are few farmers in Peru who grow Cacao criollo, precisely because of its low yield. We buy criollo beans from small farmers near Pucallpa, where the cacao thrives. The beans come from a small plantation.
The tree of this variety bears the best quality fruit, but is less prolific and accounts for a small proportion of world production. It can be recognised by its round and slightly flat seeds, which are slightly purple and white in colour without fermentation. It has a fruity aroma with nutty notes and is slightly bitter but refined. It is used for the finest chocolates. Some of the finest chocolates and other gourmet products are made with this variety'.
Preparation:
20 g / 150 ml / 1 serving - simmer for a while and stir.
Ideas for use:
Bring to the boil 1 litre of water, 1/4 tablespoon of cocoa mass, 2 cloves and about a pinch of cinnamon, sugar to taste and boil over a low heat for about 7-10mins, then add milk to taste and boil for a while.
You can also use it to make homemade chocolate, grated into Muesli, for baking. However, you can't just pour boiling water over it, it has to really simmer, otherwise it won't combine and you'll have bits floating on the surface.
Other highlights:
Criollo cocoa in pure quality is not so easy to buy, because farmers usually add a proportion of Trinitario beans, which have a higher yield. This Cacao criollo is not as dark because it is not processed at high temperatures so as not to lose its natural aroma and flavour.
The table is labelled La Ruta Alternativa - this product is one of the 50 selected products included in the programme of the organisation Devida - National Commission for Development and Drug-Free Living. The selected farming families have chosen to support community development against the threat of drug trafficking. So, for example, instead of drugs - cocoa. Devida's aim is to bring farming families closer to customers around the world through this alternative route and to offer support for the sale of their products. It also promotes sustainable development in areas affected by coca. The farming families have decided to voluntarily cooperate with this organisation and join the Ruta Alternativa".
Notice:
- Store in a cool, dry and dark place.
- The paste is not free of cocoa butter, so please do not be afraid of "oily eyes" on the drink.
- Fat will render on the surface of the table, discoloration is not a detriment. When the cocoa is prepared, the fat will dissolve and create a consistent drink.
- It is not enough to pour hot water over the cocoa, it must be simmered for a while.
