Peru, the third largest country in South America, with an area around three times the size of France, is also known for its Amazonian cocoa, which is renowned for its excellent flavour. The hot, humid climate of the Ucayali region is ideal for growing aromatic cocoa. It is in this isolated region that Kaoka has established a strong and lasting partnership with a cooperative of producers. They grow the Trinitario variety of cocoa. Different from its cousin grown in the Dominican Republic, Peruvian cocoa is characterised by its surprising sweetness and fruity, malty notes.
Kaoka – Dark 85% Peru- 100g:
For this recipe, we’ve used cocoa from Peru, which produces a fruity chocolate that is extremely smooth, despite its high cocoa content. Its cocoa character is enhanced by delicate citrus notes and a fruity note of hazelnut and raspberry.
Trinitario Cocoa offers a unique sensory experience. It is a variety of cocoa which, once transformed into chocolate, reveals a fruity product of great sweetness. This cocoa character is enhanced by delicate citrus notes and a fruity imprint of hazelnuts and raspberries.
At Kaoka, we don’t standardise the taste of our chocolates. The flavours of the bars can change depending on the harvest, the season, etc. So, depending on how the chocolate is made, you may be able to taste the subtle citrus aromas and dried fruit flavours that are characteristic of Peruvian chocolates, to a greater or lesser extent. To get the full flavour of the cocoa from this origin, we recommend you try our Dark 85% chocolate bar.
The taste of chocolate is structured into 3 different notes that follow one another. The top note comes first, followed by the less lively but warmer heart note. Finally, the base note appears at the end of the mouth.
Citrus fruit (lemon)
Red fruit (raspberry)
Light floral note
Malted
Warm spice (pepper)
Balanced cocoa
Dry woodiness
Warm tobacco note
Did you know that the area in which we are present was formerly controlled by drug trafficking? Coca cultivation had gradually replaced traditional crops. Today, cocoa farming is a way for former coca growers to convert and develop. In 2015, Kaoka joined forces with a group of producers who have chosen to grow aromatic varieties of cocoa organically. Today, 7 years after the creation of the cooperative, more than 485 partner producers work with Kaoka to produce organic fair trade chocolate of aromatic quality. And the cooperative has become the country’s 11th largest exporter!
In Peru, particular attention is paid to restoring degraded soils. In Peru, particular attention is paid to restoring degraded soils. Working in partnership with producers, Kaoka ensures that the soil is sufficiently fertile to guarantee the producers’ harvests and hence their income.