GOLD PIURA PERU WHITE 37%

Return to the gold standard

 

The all-natural white bar without any additives. The natural flavour of this chocolate is so delicate, rich and creamy that it doesn’t need vanilla or flavouring.

Be aware, that as we did not add any additives to this white chocolate, the bar behaves like fresh dairy products. It needs to be consumed within a day or so, otherwise it will loose it’s delicate and fresh flavour.

Awarded Gold at the Academy of Chocolate • 2021

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TASTING NOTES

A subtle range of natural flavours can be discovered such as: soft white fruit, nutmeg, creamy caramel and citrus. Notes of flowers in the arôme de bouche.

Learn more on how to store and eat chocolate   >>  

Gold Piura Peru White 37%

2 bars in each box

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ABOUT THE INGREDIENTS

APPROCAP FARMERS

The cacao butter is pressed from beans from the Asociación de Productores de Cacao de Piura (APPROCAP) and supports 216 farmers and their family. The collective of small farmers work in a organic agroforesty system where they grow other crops (fruit trees, coffee, rice, corn and bamboo) next to cacao. This diversified production is one of the main strategies for protecting family farming in the Piuran mountains from commercial risks or pests and diseases generated by climate change.
The Piura Morropón cacao bean delivers the subtle flavours and is organically grown Located in the heart of Alto Piura, Piura region in Peru. The cacao fermentary is located in San Juan Bigote.

 

APPROCAP Farmer

APPROCAP Plantation

APPROCAP Cacao Pod

APPROCAP Farmers

APPROCAP open Pod

APPROCAP Sun Drying Cacao

LOCAL DUTCH COW MILK

The Netherlands is famous for its cheese and butter because of a long dairy tradition. The Dutch sea climate and terroir gives Dutch milk its specific rich flavour and is a perfect match for chocolate. We use full-cream Dutch milk to provide for a rich experience and lovely melt.

Dutch Cow Milk

Full-cream Dutch Milk

LOCAL DUTCH SUGAR

The locally grown sugar beet is an ideal sweetner for chocolate. Its neutral character allows cacao flavours to shine without adding flavours to the chocolate (other sweetners such as sugar cane adds for example a molasses flavour to chocolate) Because of the relative small scale of the sugar beet processing industry, organic and non-organic sugar beets are combined in the extraction proces. Research shows that the CO2 footprint of Dutch beet sugar is 4 times lower compared to the average sugar cane production. This is due to a higher yield, efficient farming, harvesting and processing and the fact that it does not need to be transported over long distances. Moreover, an additional benefit is that beet sugar has a lower water consumption than cane sugar.

Dutch Sugar Beet

Dutch granulated sugar

EXCEPTIONAL CRAFT

Our goal is natural flavour excitement in every bar. What makes Heinde & Verre chocolate special:

• All natural, no artificial flavours, colourings and preservatives
• No alkalizing agents or other chemicals used. Result is a higher level of anti-oxidants remaining in the chocolate compared to standard industry chocolate
• Made from whole beans, not from semi-finished products
• Our signature in-house developped Split-Roast technique: a single origin cacao is divided into multiple batches that each receive a unique roast profile to increase and balance flavour complexity
• Slow food techniques, the art of slow grinding and aging

H&V Roasting

H&V Traditional Stone Ground

ONE BAR FOR NOW, ONE BAR FOR LATER

Each Heinde & Verre box contains 2 bars, one bar for now, one for later. At Heinde & Verre we take chocolate and your enjoyment very serious. Quality chocolate needs to be protected so we have developed the perfect packaging to preserve all the natural flavours. A kraft pouch protects against light, humidity, dust and dirt. A double air tight seal protects against odours. We have extracted part of the air to reduce oxidisation and moisture.