FW'23
120g

Single Origin Perú 75%

€18,50

Shipping costs not included.

More information

Box of 12 single-varietal chocolates, made with the following cocoa:

  • Country : Peru
  • Region : Piura Valley
  • Variety : Piura Blanco (National)
  • Type : Dark chocolate
  • Percentage : 75%
Ingredients

Peru 75%
Ingredients: dark chocolate origin of Peru (minimum cocoa 75%) (may contain traces of almond and hazelnut ), butter (contains milk ), water, invert sugar, sorbitol syrup, dextrose (may contain traces of egg ), glucose syrup, milk protein and natural extract of oregano, rosemary, plum and flax.

Kikos and Peruvian chili
Ingredients: dark chocolate origin of Peru (minimum cocoa 75%) (may contain traces of almond ), hazelnut praline ( hazelnuts 50%, sugar and emulsifier: soy lecithin (may contain traces of nuts ), hazelnut paste (may contain traces of peanut and sesame ), fried corn (14.67%), milk chocolate, butter (contains milk ), Peruvian chili powder (0.5%), salt and stabilizer: Sorbitan Tristearate (E-492).

Raspberry and ylang
Ingredients: dark chocolate origin of Peru (minimum cocoa 75%) (may contain traces of almond and hazelnut ), raspberry puree (21.8%), milk chocolate, glucose syrup, cream (contains milk ), butter (contains milk ), invert sugar, dextrose (may contain traces of egg ), ylang essence (0.1%) and natural extract of oregano, rosemary, plum and flax.

Pisco Sour
Ingredients: dark chocolate origin of Peru (minimum cocoa 75%) (may contain traces of almond and hazelnut ), cream (contains milk ), pisco de lima (lime zest and glucose syrup) (9.63%), dextrose (may contain traces of egg ), butter (contains milk ), invert sugar, sorbitol syrup, glucose syrup, ground cinnamon , salt and natural extract of oregano, rosemary, plum and flax.

Nutritional value

Per 100g

Energy value: 1988 kJ / 477kcal

Total fat: 21.2g

  • of which saturated: 12.3g

Carbohydrates: 66g

  • of which sugars: 57.8g

Proteins: 4.8g

Salt: 0.05g

Conservation

Keep in a cool, dry place at a constant temperature between 14 and 18 degrees. Try to avoid heat and direct sunlight.

Satisfaction Guarantee

We are sure you will love our chocolates as much as we do. However, you can contact us if, for any reason, you are not completely satisfied.

The Chocolate master

Chef Ricard Martínez

Ricard concibe la cocina como un arte. Su obsesión por vincular la creatividad con la ciencia se manifiesta en todas sus obras, que nacen siempre de un profundo respeto por los ingredientes y sus sabores originales. Es este compromiso el que ha motivado a Ricard en su primera colaboración con Notka, donde logra establecer un mágico diálogo entre el ingrediente y el origen, dando vida a una exclusiva colección de bombones.

LAS RECETAS DE RICARD MARTÍNEZ

Homenaje al cacao de Perú

Cuatro recetas que rinden homenaje al cacao de Perú

The Origin | Perú 75%

Made to preserve the regional nuances of cocoa.

Homeland | Kikos & Peruvian chili

A culinary ode to local delicacies.

The Special One | Raspberry & ylang

A daring exploration with unconventional flavors.

Charged Fun | Pisco Sour

Playful fusion of chocolate and global spirits.

THE ORIGIN OF COCOA

Alto Piura Valley, Peru

Located in the coastal desert of northern Peru, Piura is one of the twenty-four departments of the country, covering both coastal and mountain areas in its territory. Known as the region of "eternal summer", the region is usually related to the sea, the sun and the beach, although it also has majestic mountainous areas, linked to the Peruvian Andean tradition.

Precisely, in these mountainous areas where the equatorial dry forest and the Peruvian desert combine, the province of Morropón and the San Juan de Bigote basin are located. This beautiful region stands out for its cultural richness (tondero, ceramics, cumanana, etc.) and for its high quality cocoa, the result of the combination between the tropical, dry and warm climate typical of Piura, and the mists of the Alto Piura, which moderate and stimulate the vegetation of the area.

However, this rural and Andean area of ​​Piura faces important challenges such as the instability of its soils due to indiscriminate deforestation, which causes important contrasts between desert lands and leafy areas.

Sources: Morropon Blogspot, Andina, Perú Info and Full of History and Tradition.

variety

Piura White

This variety of white cocoa, originally from Peru, is a testament to resilience. In a country where 8 of the 10 varieties of cocoa that exist in the world are located, white cocoa stands out as the jewel in the crown: one of the best and most exclusive cocoas in the world (only 1 in 20 Peruvian producers cultivate it and represents 0.25% of world production).

However, this has not been the case all the time, but relatively recently this variety was on the verge of extinction because its white interior generated the false perception that the bean was in poor condition.

Because its plantations share space with fields of mango, passion fruit, ceviche lemon and plum mango, this cocoa stands out for its citrus and fruity notes with nuances of dried fruits. Its flavor is delicate and smooth, and it is less bitter and less acidic than the rest of the varieties. Likewise, the purple color observed inside the bean is due to the fact that it contains anthocyanins.

Cocoa bean profile:

  • Genetics : Albino / National
  • Fermentation : Central fermentation in wooden boxes
  • Drying : Sun drying on mesh beds

Sources: National Geographic, Cacao Latitudes, Enfoque Directo, Approcap.

ART

Inspiration

In the Single Origin Peru 75% box we explore the richness of visual language to represent the natural contrast of the Alto Piura Valley where the landscape goes from desert to jungle in just a few minutes . The box is not just a container for a high-quality product, but a symbolic canvas that represents the connection between art and nature, transmitting a visual experience that goes beyond the aesthetic and immerses itself in the very essence of the origin.

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