Strong rain in the Marañon Canyon is good for Pure Nacional cacao, but makes life hard around rivers.
Strong rain in the Marañon Canyon is good for Pure Nacional cacao, but makes life hard around rivers.
To fully develop the flavor of a cacao bean, it must be fermented correctly. This is a crucial step in the processing of high quality cacao. Attention to detail and proper equipment are a must. Yet, the cacao used in…
In our processing facility in the Maranon Canyon, Peru we have three long drying beds. We use them for drying our Pure Nacional cacao. Drying cacao is a super important part of the process that eventually leads to chocolate. If…
Living in the Marañón Canyon and working at our cacao bean processing facility was one of the joys of my life. It was hard work, but incredibly rewarding. My wife and I lived about two blocks from the facility. Every…
Chocolate is made from cocoa beans found in football shaped pods on trees that grow near the equator. The trees are planted and grown primarily on small farms. Hundreds of thousands of cocoa bean farmers all over the world provide…
No other chocolate in the world has been as pampered from start to finish as Fortunato No. 4 Peru. The result is an exquisite chocolate that pleasures the palate. Top pastry chefs, world renowned chocolatiers, and chocolate aficionados across the…
From Natural NewsMonday, November 22, 2010 by: John Phillip (NewsTarget) High blood pressure is a critical concern as it significantly raises the incidence of vascular disease and stroke. As a result of stress, poor diet and lifestyle, enzymes in our…
Pure Nacional, a variety of cacao, the plant used to make chocolate, that was once thought to be extinct, has been rediscovered in Peru. Pure Nacional, with its complex fruit and floral flavors, once dominated the fine chocolate market worldwide.…