Tesoro Amazónico

🍫 ¡Increíble! El cacao de 5300 años, hallado en la Amazonía peruana, cambia la historia. 🌍 Un equipo internacional lo confirma: el cacao nació en Perú. 🌱

🔗 Lee la nota completa: https://inforegion.pe/del-peru-para-el-mundo-el-cacao-se-origino-y-domestico-en-la-amazonia/

“They need to go to levels where we start to see significant demand destruction. We are already seeing some of that already, but clearly not enough to bring the market back into balance and ease tightness concerns.”

Chocolate is getting more and more expensive — but it's not yet showing signs of destroying demand Analysts believe the cost of the core ingredient to make chocolate may have room to extend its record-breaking run.

Excelente labor de difusión de los conocimientos 👏👏👏👏

Es un honor que la prestigiosa Universidad EARTH acoja del 29 de abril al 4 de mayo de 2024 los curso Nivel 1 Plus y 2 de Catador de Chocolate de International Institute of Chocolate and Cacao Tasting.
Para cualquier información escriba directamente a [email protected]

Se habrán confundido de empresa!!! Jejejeje y vamos por mas…..

Da Vittorio, il famoso ristorante 3 stelle italiano vuole diventare una super cioccolateria Giusto in tempo per Pasqua

Perú exportó 71.126 toneladas de cacao grano por US$ 226 millones en 2023 (Agraria.pe) El cacao en grano es uno de los productos agrícolas mas comercializados a nivel mundial. El Perú es un privilegiado en este producto, ya que cuenta con 6 de las 10 variedades genéticas de cacao que existen en el mundo.

Chocoa 2024 Amsterdam!!

A universal fermentation standard for cacao is absolute rubbish 🫘🚮

I am specifically referring to the infamous 80% fermentation standard that the largest chocolate manufacturers in the world follow when they buy cacao: 80% of the cacao beans in the cut test must look well fermented (i.e. pretty brown). If the beans don’t reach the 80% mark, the company will immediately reject them.

For the big industry that buys insane amounts of cacao every year for a standardized product, it makes sense to rely on a fixed number to choose what cacao to buy and not to buy. It makes the job easier for them, especially since they aren’t looking for flavor nuances but only need that deep brown color in the beans to ensure a monotone chocolate flavor 🏭🍫

The big problem is that the wonderful world of cacao consists of dozens of different varieties and hundreds of hybrids. How can the same fermentation standard be the best option for ALL OF THEM indistinctively?

Spoiler alert: it cannot.

In fact, in the world of specialty cacao, this fermentation standard does not exist.

If the dried cacao beans “tell” the craft chocolate makers how they want to be roasted, it’s also true that the raw cacao beans “tell” the fine-flavor farmers how they want to be fermented (which will then be hopefully translated into science-based protocols) 🌡📋

The sad part is that cacao farmers around the world are chasing that 80% fermentation standard to sell to the big industry players, ignoring the flavor potential that could be hidden in their cacao.

For example, I have seen many criollo hybrids being fermented at 50%. If an industry buyer had looked at those cut tests, he would have rejected those beans because they were “under fermented”. However, that fermentation protocol was scientifically studied to express the best aromatic potential of that specific cacao 😋🍫

In the end, there is no way to look at a cut test, without knowing anything about those beans, and judge if the “right” fermentation was performed simply based on a fixed number. You need to know at least the taste of the cocoa liquor (even better of the finished chocolate) to come to a fair conclusion.

What do you think? 👇🏼

Feliz Navidad

Me temo que la respuesta es sí ... conjugado en presente. En mi artículo de Diario Correo hoy explico las posibles consecuencias de un escenario donde los precios del cacao se han ido a la estratósfera y nada dice que bajarán pronto ...

Esta situación afecta a todos, países productores y consumidores ...

Me gustaría leer su opinión sobre esto ...

https://diariocorreo.pe/gastronomia/comer-chocolate-sera-un-lujo-noticia/

Hola amigos amantes del chocolate, si desean participar en un curso de cata que le cambiará la vida, los primeros días de diciembre en Guatemala la directora del Internacional Institute Chocolate Sra Mónica Meschini dictará este curso. Lean los detalles, vale la pena 👍🏼👍🏼

Certificado Combinado de los Niveles 1 Plus y 2 en Cata de Chocolate Certificate in Chocolate Tasting, 4 Dec 2023, Escuintla - International Institute of Chocolate & Cacao Tasting Certificado Combinado de los Niveles 1 Plus y 2 en Cata de Chocolate Certificate in Chocolate Tasting, 4 Dec 2023, Escuintla

Jonathan Reyna Gallardo

En Perú el primer dia de octubre se celebra el día del cacao y chocolate. Un saludo y un agradecimiento a nuestros amigos Cacaoteros que nos entregan una maravillosa materia prima y un abrazo a todos Chocolateros del Perú y en particular a la familia de Tesoro Amazónico 🥂🥂🥂🥂🥂🥂

Certificado Combinado de los Niveles 1 Plus y 2 en Cata de Chocolate
https://www.chocolatetastinginstitute.org/course-events/certificado-combinado-de-los-niveles-1-plus-y-2-en-cata-de-chocolate-certificate-in-chocolate-tasting-4-dec-2023-escuintla/

Certificado de Nivel 1 Plus en Cata de Chocolate
https://www.chocolatetastinginstitute.org/course-events/certificado-de-nivel-1-plus-en-cata-de-chocolate-certificate-in-chocolate-tasting-4-dec-2023-escuintla/

Certificado de Nivel 2 en Cata de Chocolate Certificate
https://www.chocolatetastinginstitute.org/course-events/certificado-de-nivel-2-en-cata-de-chocolate-certificate-in-chocolate-tasting-7-dec-2023-escuintla/

"Además, en lo que va del 2023, los envíos al extranjero por este concepto alcanzaron los US$131 millones, reflejando un crecimiento del 18% frente a lo registrado en el mismo periodo del año pasado."

Cacao peruano llega a más de 70 mercados a nivel mundial Reconocimiento. Los envíos al exterior de este producto crecieron 18% en lo que va del año y alcanzaron los US$131 millones. Sus principales compradores fueron Estados Unidos y Países Bajos.

Nuevamente este año estaremos presentes en el Salón del Cacao e Chocolate en Lima, desde este jueves 13 hasta el domingo 16 nuevamente juntos con los amigos cacaoteros y los demás productores de chocolates, los esperamos en la zona A stand A8 💓💓💓💓💓

¡🍫🎉 𝐒𝐚𝐛𝐨𝐫𝐞𝐚 𝐥𝐚 𝐦𝐚𝐠𝐢𝐚 𝐝𝐞𝐥 𝐜𝐚𝐜𝐚𝐨 𝐲 𝐞𝐥 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐞𝐧 𝐞𝐥 Salón del Cacao y Chocolate Perú
𝐓𝐞 𝐞𝐬𝐩𝐞𝐫𝐚𝐦𝐨𝐬 𝐝𝐞𝐥 𝟏𝟑 𝐚𝐥 𝟏𝟓 𝐝𝐞 𝐣𝐮𝐥𝐢𝐨, 𝐲 𝐯𝐢𝐬𝐢𝐭𝐚 𝐚 𝐧𝐮𝐞𝐬𝐭𝐫𝐨𝐬 𝐚𝐬𝐨𝐜𝐢𝐚𝐝𝐨𝐬 𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐬. 🍪🍩 𝐃𝐞𝐬𝐜𝐮𝐛𝐫𝐞 𝐮𝐧𝐚 𝐯𝐚𝐫𝐢𝐞𝐝𝐚𝐝 𝐝𝐞 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐨𝐬 𝐞𝐱𝐪𝐮𝐢𝐬𝐢𝐭𝐨𝐬 𝐲 𝐬𝐮𝐦𝐞́𝐫𝐠𝐞𝐭𝐞 𝐞𝐧 𝐮𝐧 𝐦𝐮𝐧𝐝𝐨 𝐝𝐞 𝐬𝐚𝐛𝐨𝐫𝐞𝐬 𝐢𝐫𝐫𝐞𝐬𝐢𝐬𝐭𝐢𝐛𝐥𝐞𝐬.
¡𝐕𝐢𝐬𝐢𝐭𝐚 𝐞𝐥 𝐬𝐭𝐚𝐧𝐝 𝐝𝐞 𝐧𝐮𝐞𝐬𝐭𝐫𝐨𝐬 𝐚𝐬𝐨𝐜𝐢𝐚𝐝𝐨𝐬 𝐲 𝐞𝐱𝐩𝐥𝐨𝐫𝐚 𝐞𝐥 𝐛𝐮𝐞𝐧 𝐬𝐚𝐛𝐨𝐫 𝐝𝐞𝐥 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞!🍫🎁

Industria Oro Verde - Oro Verde- Elizza Peruvian Chocolate - Nativos Chocolates Amazónicos -Tesoro Amazónico - Chocolates Orquídea Perú

BEAN-TO-BAR is no longer a strong competitive advantage 👎🏼🍫😭

Long gone is the time when the words bean-to-bar were a showstopper and made consumers think: “WOW, you are not like the others!”. If you are a craft chocolate maker, you are now in the bittersweet company of thousands of other brands that sell your exact same high-quality products.

In 2013, you could get away with bean-to-bar being your entire unique selling proposition.
In 2023, being bean-to-bar can only be a tiny fraction of your branding.

Chocolate making is indeed an amazing and admirable activity (especially when compared to the remaining 99% of the chocolate market), but it’s not as special as it used to be. Consumers need something more to be impressed 🎉😲✨️

As a craft chocolate maker, you MUST dig deeper into what makes your company and products unique, and you’d better come up with a convincing answer if you want to survive!

Here are some ideas that I hope will spark your self-reflection:

😎 Your own PERSONALITY 😎
In craft chocolate, the chocolate maker is a “product” just as much as the chocolate itself. When products are very similar across brands, what people will remember is the person behind the chocolate: your personality, opinions, language, attitude. If you never show yourself and never speak your truth, how can people distinguish you from the competition? Stop hiding!

🌟 Your brand’s VIBE 🌟
What values, moods and feelings is your chocolate communicating? Whether you are targeting techy millennials or spiritual yogis, you must show and tell them how your products fit into their lifestyles. From packaging to social media, your chocolate must emanate a specific “vibe” that resonates with your ideal customer. What’s yours?

💡 Your unique CREATIVITY 💡
Thinking outside the box is a huge effort that always pays off: different shapes, eye-catching colors, unthinkable flavors, untapped cacao origins, innovative twists to traditional products. In a sea of 70% Sambirano bars, what are YOU doing differently?

And yes yes, the quality of the chocolate is a top priority. But if you don’t implement the right strategies to make people buy it, does it even matter? 🤷🏻🍫🤷🏽‍♀

Y vamos por más….
Gracias por la mención!!

Los "superalimentos" latinoamericanos se abren camino en el mercado japonés El cacao peruano, aguacate mexicano y açaí brasileño fueron los superalimentos estrella de Latinoamérica en la mayor feria de alimentación de Asia.

Correte ad assagiare…..

Nuevos aliados….
New alliances…
Nuovi alleati….

Wowwww wooowwww what a Sigep!! Met old friends and new ones!! Thank you to all

Fantastico SIGEP!! gracias por la visita de los viejos y nuevos amigos de Tesoro Amazonico!!
Mil gracias a todos

Grazie per la visita a tutti i nostri fedeli collaboratori e ai nuovi conosciuti, solo ed esclusivamente per amatori di cioccolato vero, mono origine!!!!

Orgullosos de rapresentar unos de los mejores cacao del mundo por el mundo entero al Sigep 2023 en Rimini, Italia. Orgullo Peruano 🇵🇪
Proud to be representing one of the best cacao of the workd, to the world in Sigep 2023 in Rimani, Italy.