Bio Kakao | Criollo | Kakaomasse | roh | 50-52%

What it is / Product description

Organic cocoa from fine Criollo beans is a natural cocoa mass in raw food quality from Peru with around 50–52% cocoa butter. The dark brown mass offers an intense, finely nuanced cocoa profile and is produced by Biova from carefully selected raw materials.

Thanks to its natural fat content, the raw cocoa mass has a pleasant melt and is easy to temper, grate or melt directly. The certified organic quality and the absence of sugar, emulsifiers and flavourings make it a pure, versatile ingredient for demanding applications.

In creative cooking, organic cocoa is ideal as a base for homemade chocolate bars, pralines, couvertures and drinking chocolate. The cocoa mass can be flexibly dosed and incorporated into desserts, pastries, mueslis or smoothies and combines perfectly with other Biova products.

Origin

The cocoa mass comes from Peru, a traditional cocoa-growing region with a tropical climate and fertile soils. In selected regions, Criollo beans are cultivated that are valued for their fine, aromatic profile, with Biova placing great importance on transparent origin and consistent quality.

Cultivation / Production / Harvest

The cocoa trees are grown according to organic guidelines and cared for without synthetic pesticides. After harvesting, the beans are carefully fermented under controlled conditions, gently dried and ground into cocoa mass without being strongly heated, before being shaped into practical 1 kg blocks.

Special features

Criollo is one of the finest cocoa varieties and is known for its mild bitterness and wide range of delicate aromas. The combination of organic quality, raw processing and a natural fat content of around 50–52% cocoa butter results in a Biova cocoa mass without sugar, emulsifiers or foreign aromas.

Differences in origin and processing

Compared to cocoa from higher-yielding varieties such as Forastero, Peruvian Criollo cocoa offers more finesse and less pronounced bitter notes. Gentle raw food processing without intense roasting leads to a more nuanced flavour profile with less roast character and a clearly defined origin character.

Taste & aroma

In sensory terms, it shows an intense yet well-balanced cocoa profile with slightly nutty and subtly fruity notes. On the nose, it develops a full-bodied chocolate aroma without dominant roast sharpness, while the natural cocoa butter ensures a pleasant melt in chocolate, drinks and desserts.

Possible applications

• Production of your own chocolate bars, pralines, couvertures and coatings
• Preparation of drinking chocolate, cocoa drinks, shots and smoothies
• Refining desserts, pastries, mueslis, porridge or energy balls

Product specification

• Country of origin: Peru
• Form: Block, ideal for portioning and melting
• Colour: typically dark brown
• Quality: Organic, raw food, Criollo, approx. 50–52% cocoa butter
• Weight per unit: 1 kg
• Packaging unit: 1 × 1 kg in a bag