Peruvian Black

This beautiful cacao is made from a Piura Criollo bean grown in Chulucanas in the Morropan province of Peru.

It is certified organic.

The bean is a distinctive white colour and much prized among craft chocolate makers.

You’ll taste its beautiful notes of raisins and plums.

Use this 100% cocoa in both sweet and savoury dishes.

Plus this is the cacao I use to make my hot chocolates: whisk 90g cacao with 400ml hot water and 2 table spoons of sugar until it is thick and frothy. Perfect!

Given its fruity flavour profile, use this cacao in recipes that involve fruit.

So if you were making a mousse to serve with a fruit coulis, or making a gooey pudding with jam in the bottom.

If a recipe asks for 100g dark chocolate, simply put in 70g of cacao and an extra 30g of sugar.

Use these 70:30 proportions to convert any recipe.