Organic Cacao | Criollo | ground | raw | heavily deoiled 10-12% | Origin: Peru

What is it about / Product description

Organic cocoa from fine Criollo beans from Peru offers an intensely aromatic, finely ground cocoa powder with a delicately tart note. The brown, fine to flaky structure dissolves very well in liquids and is ideal for high-quality chocolate and cocoa creations. At Biova you receive this strongly de-oiled raw cocoa with a fat content of 10–12% as practical bulk goods in the kilogram range.

Thanks to gentle raw-food processing, the typical aromas of the Criollo cocoa beans are preserved in the best possible way. The strongly de-oiled organic cocoa is particularly economical, easy to dose and enables an intense cocoa colour with a comparatively low fat content. Biova relies on certified organic quality and carefully selected batches to ensure consistently high product quality.

Whether for drinking chocolate, desserts or baking – this cocoa powder can be used in many ways and gives both sweet and more savoury recipes a fine cocoa depth. In smoothies, muesli or porridge, the organic cocoa provides an aromatic, chocolatey note. It is also an interesting ingredient for creative cuisine, for example in sauces or spice blends, for professional users and demanding households.

Origin

The Criollo cocoa beans come from Peru, a traditional cocoa-growing region with a tropical climate and fertile soils. Altitude, even rainfall and warm temperatures promote slow ripening of the cocoa fruit and form the basis for the aromatic quality of this raw cocoa.

Cultivation / Production / Harvest

The cocoa is grown under certified organic conditions, predominantly in smallholder structures. After harvesting, the beans are fermented, gently dried, milled into raw cocoa and then strongly de-oiled (10–12% fat) to obtain a fine, easily soluble powder for bulk and large-scale consumers.

Special features

Criollo is considered one of the finest cocoa varieties with a well-balanced aroma profile. Biova’s strongly de-oiled organic cocoa combines this sensory quality with a light, powdery texture that is easy to dose and mix homogeneously. Colour, granulation and solubility are tailored to professional applications in food and spice formulations.

Differences in origin and processing

Peruvian Criollo cocoa is characterised, compared to other origins, by mild bitterness and complex aromas. The strong de-oiling distinguishes this product from full-fat cocoa powders and results in a drier, more intense powder, while raw processing at moderate temperatures preserves the natural flavour nuances as well as possible.

Taste & aroma

The cocoa powder shows an intense, typically chocolatey aroma with delicate bitterness as well as subtle nutty and slightly fruity notes. Its aroma is full, warm and inviting without being overly sweet, and it develops a rounded cocoa flavour in drinks and dishes that combines well with sweetness, spices and dairy or plant-based drinks.

Possible applications

• Preparation of hot or cold drinking chocolate with milk or plant-based drinks
• Use in cakes, brownies, cookies, muffins and other baked goods
• Use in desserts, creams, mousse, porridge, smoothies or creative spice blends

Product specification

• Country of origin: Peru
• Granulation: Fine / flaky
• Colour: Brown
• Fat content: strongly de-oiled, approx. 10–12%
• Product type: Food / spice, bulk goods
• Weight per unit: approx. 1.05 kg per unit