MILK CHOCOLATE LENTILS PERU ORIGIN 41%

Place of origin:
Peru

Countryside:
Cuzco

Taste:
Tejes, Soft

BIO:
Yes

Composition
Natural cocoa Peru 41%,
Natural cocoa butter,
Natural cane sugar,

Organic milk powder,
Organic soya lecithin

Taste
Milk chocolate lentils BIO Peruvian origin 41% very delicate taste. There is no trace of bitterness, but you will discover a definite cocoa line, complemented by a creamy softness.
Source :

Everyone knows that Peru produces the best chocolate in the world. This is proven by the prizes it has won in international competitions and, above all, by consumer interest, which has not waned in the long term. What is the secret? There are many reasons, from the long history of cocoa farming and bean processing, to the special taste of cocoa based on the unique natural resources of the Amazon, to the Peruvians' love of cocoa and chocolate.If there is one country where cocoa and chocolate really go hand in hand, it is Peru. With 60 per cent of the world's cocoa coming from the Amazon basin, Peru is the world's 13th largest exporter of cocoa, and second when it comes to organic-labelled cocoa.A full quarter of Peruvian production is certified organic or Fair Trade food.
Information varies as to who first "discovered" cocoa beans. However, the earliest evidence points to the Incas and the Maya, who used it to make a medicinal drink. The Spanish conquistadors learned it from them, and then all of Europe. It is also worth mentioning that the Maya, Aztecs and Olmecs made fermented alcoholic chocolate drinks from the beans. After all, fermentation is essential to the taste of cocoa and ultimately chocolate.
Fermented foods (yoghurt, sauerkraut, kimchi or beer, wine and coffee) have a special charm. And it seems equally effective in the world of cocoa, which also undergoes a fermentation process. Cocoa beans from the cocoa tree (Theobroma cacao) must be left to ferment for several days to develop their flavour and aroma. "The fermentation process is a very important step in the development of the precursors of chocolate flavour, which is due to the metabolism of successive organisms," intechopen.com writes, adding that raw cocoa has an extremely bitter and astringent taste, which is refined and tuned by fermentation.
The prepared and dried cocoa beans are transported to factories where they are processed and ground to produce cocoa powder and cocoa butter. It is still a long way from chocolate. Chocolate factories work with both raw materials, adding other ingredients, mixing, heating, cooling - until chocolate is produced in the form of bars, figurines, lentils, etc. The more cocoa mass the chocolate contains, the more intense the flavour.
Chocolate is considered a superfood, containing antioxidants, minerals and vitamins. It also contains the stimulant theobromine. Finally, people allergic to milk, cocoa and vanillin should be careful when eating chocolate.
Chocolate bars should be stored at a temperature of 12-20 ̊C.
Warning

If you order the chocolates on a very hot summer day, they may deform or partially melt during transport. This will not affect the quality of the chocolate.

Presentation of chocolate and cocoa packaging
Our chocolates and cocoa are packaged in a high quality aluminium pouch without any special graphic elements, as our company focuses on taste and quality. The quality packaging preserves the character of the cocoa and chocolate. Cocoa and chocolate are always hermetically sealed to resist moisture, light and foreign odours.

Presentation of chocolate and cocoa packaging

Instructions for use
Chocolate lentils can be eaten "just as is", dissolved in hot milk for a great taste or in various desserts.