2014 Peruvian Gold Cacao

Cacao of Excellence

Great Taste * 2019


Malty and nutty; a brooding slow melting 85.  Very satisfying, the layers of flavour wash over the palate during a long lovely melt, not aggressive or challenging, really a walk in the park!


Whats 82+3?   Well.. you probably already know that the % strength of a bar is a combination of all the cacao derived ingredients in the bar.  In our case, it would only ever be orgainc undeodorised cacao butter and organic cacao bean.  Beans and butter. 


When buying an 85% bar, the customer has  no real idea about the recipe.  Could be 65+20 or 85+0... 45+40 or 20+65!  What 85 tells us is that there is 15% sugar in the bar.  Speaking to chocolate lovers at our many events, we realised most Choficionados would appreciate transparency, so we call out the recipe so you can make an informed decision about your bar, before you taste it.  So our 82+3 contains just 3% added cacao butter.  There is (much) more cacao bean in this bar than many other's 90%s!  You decide... 82+3 or 70+20... big difference!


Check out our first Choficionado - Taste Like a Pro pack  here.  The info sheet offers more insight into the role of cacao butter.  It's like having a tasting with Iris and Bob in your living room, but without having to have Iris and Bob in your living room.


The cacao comes from a small community called Cesar Vallejo de Palo Blanco, Chulucanas, Piura. Smallholders like Juan de la Cruz Rivera, have cultivated for the last 28 years one of the most exquisite native’s cacao from Peru.   Gran Palo Blanco was awarded The Golden Peruvian Cocoa Award 2014.  Gran Palo Blanco is special cacao and recognized for its delicate flavours, aromas and fragrancesThese cacao beans are bright brown, with sweet and fruity acidity that remains, with a touch of nuts such as dry plums, medium rounded body, with medium chocolate flavour, presence of malt notes and nutsIt is a cocoa of low astringency and bitterness, with a creamy texture. 


Gran Palo Blanco is a very special cocoa, the post-harvest process begins in the farms with the harvesting of the cacao pods, the beans are place in jute sacks and drained for 24 hours, then transferred to the collection centre of the community, where a specialist receives the cacao, weighs it, and place the cacao into to the fermentation boxes, carefully following the protocol established according to the characteristics of the selected cocoa


The community Cesar Vallejo of Palo Blanco is located west of Piura, about one hour and a half in a 4 x 4 vehicle, in these area about 30 years ago, Don Juan de la Cruz Rivera Olemar planted its first cacao trees, "the parachutist who landed in his farm, "as described by Luis Paucar, in his article in the magazine Publico.


Don Juan de la Cruz, was one of the first cocoa farmers in Palo Blanco, where one of the best Peruvians cacao is now produced. He never imagined, that those first trees would make him worthy of the most prestigious award for smallholders cacao producers, the Gold Cacao Award 2014 given to the best cacaos of the Peruvian Nation.


The producer, proud of his past has a tattoo of a supersonic warplane on his left arm. It was done in 1976, shortly after serving in the command and special force in group 6 of the Air Force, in Chiclayo. Familiar and cheerful man, aged 67, has four daughters: Melba, Mery, Sara, Cindy, and a son, Joel

Don Juan standing under a flowering cacao tree, remembers his jumps as a parachutist and raises his sleeve, then you can see the tattoo of a Mirage made in France, the country that years later, many years later, when he became one of the first cocoa producer in Piura, would be its main market.


Today the community is organized under the name: Association of Producers Cesar Vallejo of Palo Blanco, they have a modern Collection Centre. Don Juan promoted the organization of the community, to grow more and better cocoa, under strict controls of quality and with fermentation pr