Complex and exquisite, our noble white chocolate is pure seduction
Our patience and persistence in purchasing this cacao butter have paid off. The new white chocolate made from Peruvian cacao butter surprises with its extravagant aroma. Fresh green note meets light caramel and mild licorice.
This explosion of flavor 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 cacao beans in wooden boxes before drying them under a roof in the sun. After that, the Norandino cooperative in Piura City produces the cacao mass, from which the Cacao El Rey company in Tarapoto presses the cacao butter.
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