Apurimac is very delicate chocolate with moderate acidity and fresh taste, making it sought-after chocolate in haute patisserie production and cocktails.
Apurimac cocoa is a Trinitario hybrid from Peru, created in the '90s following a double hybridization of ICS95 with IMC67 and then with Nacional. Cocoa selected by Domori comes from the crops of the Sumaqao cooperative, which groups together small local producers in the lands between the Ucayali and Marañon rivers (Ayacucho, Cuzco, Junin, Ucayali and San Martin).
Organoleptic features: notes of flowers, caramel and cream; very delicate, discreetly acidic.
Cocoa fermentation: 6 days
Cocoa Origin: Peru
Net weight: 5 kg (couvertures in drops - 100%, 72%), 10 x 500 g (blocks - 75%)
Storage: the product must be stored in a cool, dry, odour-free place at a temperature between 14° and 20°C.
Allergens: May contain traces of soy, milk, nuts and derivatives.