Peru 70% Dark Chocolate Bar - 50g

But for Domori quality is an undisputed and fundamental value, in fact the company controls the entire production chain starting from selected cocoa chosen by their own experts who ensure the quality standards by selecting the best raw materials, this is how the Peru 70% Dark Chocolate Bar - 50g was born

Peru 70% Dark Chocolate Bar - 50g

For more than twenty years the company's goal has been the production of high quality chocolate. To do this, it selects excellent raw materials and has relationships with trusted partners, from the best producers in the world. This ensures that the process from cocoa harvesting to plantation processing meets high quality standards. Trinitario cocoa is an aromatic cocoa. It represents about 8% of the global harvest. Trinitario is a hybrid of Criollo and Forastero cocoa, combining some of the aromatic and sensory characteristics of the former with the vigour and high yields of the latter. Domori has recovered this precious cocoa variety, which it harvests from plantations located between Latin America and Africa: in Colombia, Venezuela, Peru, Madagascar and Tanzania. Country and region of origin: Delicate freshness and a moderate acidity characterise the sensory profile of this cocoa from the inland areas of Peru and grown on the lands embraced between the Ucayali and Marañon rivers. It is along the Ucayali River that the first European contact with South American cocoa was recorded. And it is among the generous waterways of Peru that the wildest cradle of cocoa may lie: these very lands could be the origin of all existing Theobroma species, the cocoa plant.

Trinitario cocoa

The Single Origin from Peru has the flavour of social redemption: the Trinitario cocoa selected by Domori comes from the crops of the Sumaqao cooperative. This groups together small local producers who were marginalised and who redeemed themselves thanks to cocoa cultivation in three main areas, Vrae, Ayacucho and San Martin. Type of cultivation: hybrid Trinitario with a strong presence of Criollo. Country and region of origin: Peru, with two main geographic centres - the valleys of the Ucayali and Marañon rivers, which flow into the Amazon River. The production areas are divided into 5 Regions: VRAE, Ayacucho, Cuzco, Junin, Ucayali and San Martin. Tasting notes: freshness and a moderate acidity enrich the sensory profile of this cocoa from the inland areas of Peru, delicate and perfect for fine pastry making and cocktails. Tasting notes: notes of flowers, caramel and milk cream 70% Trinitario cocoa in a 50g bar. Variety selected in a limited region of Peru