Organic cocoa | Criollo | Drops cocoa mass | roasted | 50-52% fat

What is it about / Product description

Organic cocoa made from fine Criollo cocoa mass is produced in Peru from carefully roasted cocoa beans and processed into practical drops. The dark brown, glossy pieces contain around 50–52% cocoa butter and are ideal as a base for high-quality chocolate creations. At Biova you receive a natural, intensely aromatic cocoa product for demanding applications in the kitchen and patisserie.

Thanks to gentle roasting and processing, the typical Criollo aroma with fine fruity and nutty nuances is preserved. The high fat content ensures a smooth texture when melting and consistent handling in confectionery and bakeries. Biova relies on certified organic quality and transparent origin from selected Peruvian growing regions.

The drops are easy to dose and melt evenly, making organic cocoa ideal for hot drinks as well as for pralines, desserts and baked goods. Use the cocoa mass pure, in combination with cocoa butter or to refine muesli and porridge. This way you can easily integrate fine Criollo cocoa into your everyday cooking and professional recipes.

Origin

The cocoa mass comes from Peru, a traditional cocoa-growing country with a tropical climate and fertile soils. Constant temperatures and sufficient rainfall provide ideal conditions for the delicate Criollo variety. Selected plantations supply the beans, which are then processed into high-quality cocoa mass.

Cultivation / Production / Harvest

The organic cocoa is grown according to ecological guidelines without synthetic pesticides. Ripe cocoa pods are harvested by hand, fermented and gently dried before the beans are roasted, ground and formed into drops. At Biova, the product is packed in practical 1 kg units for gastronomy and ambitious home bakers.

Special features

The use of the fine Criollo variety gives the cocoa mass an especially delicate, complex aroma and a harmonious bitterness. The fat content of 50–52% ensures a balanced ratio of cocoa solids to cocoa butter and supports clean melting behavior. The handy drop form makes weighing and dosing easier compared to block products.

Differences in origin and processing

Peruvian Criollo cocoa is considered milder and more aromatically complex than bulk cocoa from other regions. The combination of organic cultivation, targeted roasting and careful grinding has a positive effect on texture and melting. This makes Biova cocoa mass particularly suitable for fine confectionery, patisserie and premium baked goods.

Taste & aroma

In sensory terms, the organic cocoa shows an intense yet well-balanced cocoa note with subtle fruity and nutty hints. The aroma is warm, chocolaty and lightly roasted, without intrusive acidity. On the palate, the cocoa mass is full-bodied with pleasant bitterness and a long finish.

Possible applications

• Preparation of drinking chocolate, cocoa drinks and hot chocolate
• Use in pralines, ganache, mousse, fillings and desserts
• Use in baking cakes, brownies, cookies and bars

Product specification

• Country of origin: Peru
• Form: Drops / pieces
• Color: dark brown
• Fat content: approx. 50–52%
• Weight per unit: 1.0 kg
• Product type: Organic cocoa mass, roasted