Product Description

Sevidoni Internacional dedicated to export of products **0% Peruvian
Cocoa - Cacao: The best chocolate in the world is made from Peruvian cacao beans. 
Peruvian chocolate wins best chocolate in the world
  International Chocolate Awards ***5 The Worlds  Best  Chocolat  Beens -
( took home the best of the best prize, defeating the competitive Swiss chocolate brands )
Peruvian chocolate may not be overly mainstream yet but its exotic cacao, especially the white variety, is becoming highly appreciated by leading chocolatiers around the world like Pierre Marcolini, Pierrick Chouard, Jean Paul Hevin, Philippe Bernachon, Stphane Bonnat, and Valrhona, all who source their beans directly from this region.

Dark, Milk Chocolate and White criollo cacao beans are grown mainly in the north of Peru in the region near Piura, just 4 degrees south of the Equator. Most of the year, the climate is dry, but during January, February and March large amounts of precipitation fall to keep a tropical-arid climate. Only recently the quality and rarity of the regions cacao have been properly recognized. Prior to this, white cacao beans had often been regarded as a defect due to an abnormality of the cacao pods, and sold to the national market for making cacao powder.
Genetically speaking, white beans have fewer bitter anthocyanins, which produce a more mellow-tasting, less acidic chocolate.
Usually white beans are mutations that happen only when trees are left undisturbed for hundreds of years, such as the case in a remote area like this.

Today in Peru, these white beans are highly prized and often called Manjar de los Dioses, or Gods Nectar.
This cacao pod is filled with a whitish, viscous pulp embedded with seeds, and inside these seeds are the beans.  
Unfermented white beans have a  milky color and are permeated by aromas like citrus nuts, honey, and even a hint of toast.
The percent of cacao butter in these nibs reach *0 to *0% , making them far richer in fat for a more fluid and buttery chocolate. Chocolate made from **0 percent white beans is extremely expensive so often, chocolatiers will create a mix of beans.

To go from the nibs to chocolate is a long process that involves the first critical step of fermentation of the beans, typically lasting **7 days to avoid the bean from germinating. Fermentation also produces the flavor profile that will develop when the beans are roasted. 
Post-fermentation, the beans are dried out in the sun, continuing to develop their aromas and flavors. Next, the beans are cleaned for roasting, which happens at ******0°C depending on the type of bean to reduce the moisture content of the bean to less than 2%.
During roasting, the beans are crushed to separate the nibs from the shell. The nibs are the base to make the cacao butter.
With the nibs ready, let the grinding begin.
The chocolatier must grind as much as possible to make the chocolate flow, they are looking for that secret ingredient…cocoa butter.

The particles need to get as small as possible so that the butter is not grainy. It should feel smooth and soft in the mouth. After this stage, the chocolate mixture, often called liquor is left to rest for about a month and allow the flavors to further develop.

After a month or so, its time for mixing and refining. Here, sugar is added with the cocoa liquor to definte the texture and acidity of the chocolate.
The chocolate needs to be thoroughly refined or it will have an unpleasant sandy texture. At this point, additional aromatics like natural vanilla bean essence are added before moving to conching. Conching is really where the magic happens.
Durign this process, the chocolate becomes silkier and smoother. Its acidity is decreased and the flavors and aromas are rounded out. Its only after conching that the flavor of chocolate becomes uniform and its this step where each chocolatier puts his/her signature style on the chocolate being produced.
In fact, when working with the white cacao beans from the north of Peru, the countrys top chocolatiers agree that its texture becomes extremely smooth when melted, with a full-bodied, nutty flavor that is not bitter. When made into *5 or *0% (dark chocolate), the result is a pure, intense, deep, chocolate that has the intensity and depth of a good Italian espresso in the mouth. Amazing
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