Chaleur B Chocolat - Couverture Chocolate Ucayali 72%

Recipient of the Silver Medal at the prestigious International Chocolate Awards 2021-2022!

Delve into an olfactory delight with this remarkably aromatic dark couverture chocolate, handcrafted from beans sourced in the captivating expanse of Peru. Specifically cultivated in the vicinity of the Ucayali River, these beans hail from a region that has garnered multiple accolades at the International Chocolate Awards. Despite its exceptional quality, this locale remains relatively obscure to the general populace. The limelight has been somewhat taken by the cultivation of coca over the years, overshadowing the cocoa production.

In collaboration with USAID and Alianza Peru, Ucayali River Cacao has tirelessly worked to cultivate a more lucrative alternative to the cocaine market. Through meticulous efforts, they gather and process premium beans from a cooperative of nearly 400 dedicated smallholder farmers.

CRUCIAL NOTE: Be assured that our chocolate remains in its pristine state, devoid of any additives. The fruity symphony that dances on your taste buds originates directly from the intrinsic flavors of the cacao bean itself.

The chocolate can be grated at the workshop, if you plan to use it to make hot chocolate or any other preparation that requires it to be reduced into small pieces, not barlichocos (our default tablet size, 4g l' unit).

Cocoa mass, organic sugar.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.