FRUITY PIURA PERU DARK 71%
Fine, fresh fruit
This rare Piura Blanco cacao won Silver in the Cacao of Excellence Award 2021. The Typical brilliant and light colour of the bean preludes its complex lingering and fruity flavour. Native to Peru, the beans grow in the high Piura Valley region.
Awarded Silver at the Academy of Chocolate • 2022
TASTING NOTES
Young red fruit, passion fruit, soft nuttiness, long and elegant after taste with a hint of Coffee and citrus.
For this bar we have used two different roasting profiles. The first one highlights notes of fresh young fruit. The second roast brings out lovely mellow notes of nuts and coffee.
Fruity Piura Peru Dark 71%
2 bars in each box
ABOUT THE INGREDIENTS
CACAO FROM NORANDINO FARMERS
Norandino is an agricultural cooperative, focussed on local Peruvian produce such as coffee and cacao. They strives to improve social, economic and environmental responsibility in all their products and processes. The production area covers the coast, mountains and jungle of northern Peru, in the departments of Piura, Tumbes, Amazonas, Cajamarca, Lambayeque and San Martín.
The cacao beans are sourced from the villages Palmas, Puerta Palache and Las Lomas in the San Lorenzo Valley. Part of the greater Piura Vally Peru. The terroir can be defined as dry forrest with just a few months of rain in the year. The cacao trees are nourished with water from the Andes mountains.
At Norandino the farmers ferment the beans between 6 to 8 days in wooden boxes. After the fermentation the beans are dried in the sun and packed to be shipped to the Netherlands.
Norandino Farmers
Norandino Fermentary
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
| Fruity Piura Peru Dark 71% | |
|---|---|
| INGREDIENTS: • Cacao and cacao butter 71% • Sugar |
INFO: • Allergens: none • Organic Cacao • Vegan • Non GMO • Direct/ Transparent trade |
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.
