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 | Labooko Piura 80 / Inti Select 60 |  |
| Maker | |
| Percent Cacao | |
| Ingredients | Piura 80: Cocoa beans, cocoa butter, raw cane sugar, salt. cacao butter, cacao mass, cane sugar, saltInti Select 60: Cocoa beans, raw cane sugar, cocoa butter, salt. |
| Allergen Info | May contain traces of all types of nuts. |
| Weight | 35g (1.23oz.) |
| Size | 52 x 123mm (2 x 4.8") |
| Purchased From | Chocolate Covered San Francisco, CA |
| Year Purchased | 2009 |
| Maker Comments | Piura 80: These cocoa beans from the Aprocap cooperative in Peru are certainly among our best. The blend contains 40% white Criollo beans of the Porzelana variety, which have shells as smooth as porcelain. Criollo cocoa has become a rarity today since they are not suited for monocultures and the harvests are rather modest. The beans are white only directly after the harvest and then darken during fermentation. Thanks to the low roasting temperature and short conching time (16 hours) the finished chocolate is amazingly light in colour. Intiselect 60: The Acopagro cooperative combines the typical Peruvian Amazon cocoa from the region with the new Intiselect cocoa cuvee. By selecting and blending the beans, the later type of chocolate is already determined on the plantation. We roast for approximately 30 minutes at 130°C. Very slow rolling helps it gain a very nice aromatic impact. Conching starts with a long hot phase and finishes with a cooling phase in order to stabilise the flavour. It is a chocolate with a lingering cocoa taste and a breath of sour fruitiness that is cushioned with a dose of raw cane sugar. |
| Comments | Two different bars in one package. I wish they wouldn't do that! |
| Reviews | |
| Vic's Rating | 7 7 |
| Deb's Rating | 7 7 |
| Variety | Criollo |
| Origin |  PeruThe Republic of Peru is a country in western South America. |
