Complex and exquisite, our noble white chocholate is pure seduction
Patience and persistence in purchasing this cocoa butter paid off. The new white from Peruvian cocoa butter surprises with an extravagant aroma. Fresh green note meets light caramel and delicate licorice.
This palate explosion is made possible thanks to the careful cultivation of the endemic Piura Blanco cacao variety by Norandino farmers in the villages of Puerta Pulache and Paimas in northern Peru. They ferment the cocoa beans in wooden boxes before drying them under cover in the sun. After that, the Norandino cooperative in Piura City produces the cocoa liquor, from which the Cacao El Rey company in Tarapoto presses the cocoa butter.
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