According to the educational YouTube Channel TED-Ed, the ancient people of the Americas new how to manage Cacao by 1900 B.C. It is said that until the 16th century, Cacao was only known in Central America as a bitter beverage. In Peru, Cacao is cultivated in the Jungle regions like Loreto, San Martin, Ucayali, Huanuco, Junin, Pasco, Madre de Dios, Cuzco, and Ayacucho. Ancient Peruvians said that Cacao was a symbol of physical strength and longevity. Likewise, it is said that this superfood was consumed for its benefits—a naturally relaxing and stimulating food. Cacao butter, on the other hand, was very useful for wound healing. This organic cacao (Theobroma cacao L.
) from criollo variety has a special aroma well known for its quality. Besides, it is made with the highest standards in the comprehensive management of cacao cultivation with farmers located at the districts of Chungui, Anco, Ayna y Kimbiri in Vraem (Apurimac, Ene, and Mantaro river valleys, Valles del río Apurimac, Ene y Mantaro.) Each chocolate bar gathers the effort of hardworking families from Vraem who provide this wonderful organic product. While enjoying this chocolate bar you are directly contributing to the improvement of their quality of life.
Carefully selected criollo and chuncho variety cacao beans with 90% of fermentation, roasted, and ground.
- Cooking instructions:
Boil cinnamon sticks and clove in 2.5 l of water.
- Then, add the chocolate bar by pieces until it melts with the hot water.
- Add sugar and milk (optional.)
Keep in a cool and dry place.
Protect from light.