Description

The cocoa used for the chocolate bars originates from Chanchamayo, Peru. The first time Morin bought Peruvian cocoa beans, in 2002, it was only a few bags. They discovered the remarkable quality and developed a keen interest in cocoa from other Peruvian regions. In 2004 everything came together, as Morin started working with a French-Peruvian couple who conduct direct trade with the producers in Peru, creating the all-important short chains and transparency.

The plantations from which the organic cocoa beans (of the Criollo variety) originate used for this chocolate bar, are situated in the centre of Peru, in the foothills of the Andes. The cocoa plants grow below larger trees, providing shade. In these forests, the humidity is high and there is no need for irrigation systems. The farmers in the area harvest their beans individually and then bring them to a joint processing station where the beans are fermented and dried. Morin effectively buys the beans directly from the producers.

The powder is processed and packaged in the Morin factory in Donzère, in the south of France.

Instructions for use: stir two teaspoons cocoa powder into 200 ml of milk or water. Bring to the boil and stir in some sugar (to taste). Or you can use this pure cocoa powder for baking, ice cream making or as a topping.
Flavour notes: strong citrus fruit notes, dried fruits, almonds, hazelnuts.
Ingredients: cocoa beans.

May contain traces of milk, nuts and sesame.

Additional information