Cacaosuyo Milk Quinoa Crunch 40%
Cacaosuyo Milk Quinoa Crunch 40%
Weight: 70 g
BIPOC Owned
BIPOC Owned
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Made at Origin
Made at Origin
A rich milk chocolate filled with lightly toasted quinoa that gives it a nice crunchy texture. Here the maker has combined two native ingredients to Peru to create a wonderful chocolate bar.
Ingredients: Cocoa mass, powder milk, sugar, cocoa butter and quinoa. May contain traces of nuts and peanuts.
Contains dairy
Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
Gluten Free
Gluten Free
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Maker
CacaosuyoCacaosuyo is a "tree to bar" Peruvian chocolate maker with 100% traceability. They pay careful attention to the cacao they use at all stages from harvest, fermentation to the processing of cacao to make the best possible chocolate. Cacaosuyo is so particular about their beans to ensure the best quality that their beans are brought to dedicated labs for analysis. The cacao beans are classified by each and every strain, to detect new flavor profiles and discovering rare varieties. This is a crucial step because this allows rare varieties to become protected which would have otherwise been lost. Owned by Eduardo Lanfranco and Samir Giha, they craft their chocolate in Lima, Peru using only Peruvian chocolate.
Cacao Region
Piura, PeruPiura is a department of northwestern Peru, bordered in the north by Ecuador and on the west by the Pacific Ocean. Several rivers run through the province from the region’s mountainous zones, serving to keep the coastal plantations naturally well-irrigated and productive year-round. The region is the second most-populous in the country, responsible for roughly a third of Peru’s annual petroleum production, as well as a significant amount of its mining. Similar to the rest of the country, much of Piura’s agriculture relies upon commercialized crops, such as sorghum, rice, corn, and yucca, though an increasing amount of native criollo cacao is being cultivated throughout the region.
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