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Heinde en Verre - Pristine Nativo Peru

In 2020, the purest Gran Nativo Blanco cocoa beans were rediscovered in Peru's remote Yahuanduz region. 90% of the crop consists of white beans, making this cocoa one of the purest Piura Blanco beans.

Three farmers, who grow their cocoa trees in isolation, produce an almost bitter-free cocoa with a light colour. Heinde en Verre turns these exclusive beans into a special and unique chocolate, with locally grown sugar beet perfectly balancing the pure cocoa flavours.

With only 1 tonne of cocoa per year, this chocolate is a true limited edition. Taste the exceptional quality of Heinde en Verre and discover this unique chocolate!

 8,45

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Heinde en Verre - Pristine Nativo Peru

Ingredients:

Heinde en Verre | Pristine Nativo Peru pure - 71%

  • Gran Nativo Cocoa 71%
  • Dutch beet sugar

Flavour notes:

Heinde en Verre dark chocolate Pristine Nativo Peru, the makers themselves say the following about the flavour notes of this dark chocolate. 'Tones of plums, berries and sultanas. With an aroma of lovely floral notes, such as violets. The aftertaste is delicate with notes of walnuts.'

Background information:

Far:

In 2020, researchers discovered the purest Gran Nativo Blanco cocoa beans in an 80-year-old cocoa forest deep in the Yahuanduz region of Peru. This chocolate bar is special because the harvest yielded 90% white beans, proving that this cocoa bean is one of the purest Piura Blanco beans in existence.

The cocoa is very rare: farmers grow only one micro-batch of 1 tonne annually. The isolated location of the trees prevents contamination with commercial hybrids often grown on plantations. The result is cocoa with hardly any bitterness and a very light colour, which gives the chocolate a refined and unique flavour.

Three cocoa farmers grow the cocoa, whose ancestors found a water source in the foot hills of the dry forest in Adanjo commune. This small spring enables them to cultivate 1 hectare of diverse cocoa forest each. Gregoria Chanta, Marcos Julca and Eradio Zurita walk for more than an hour through the dry, sandy terrain to get to the cocoa trees in Yahuanduz. They transport the freshly harvested cocoa to Loma Larga's central processing centre, where the Norandino Cooperative dries and ferments the beans under supervision.

Heinde:

To sweeten the chocolate, Heinde en Verre uses locally grown sugar beet in the Netherlands. This beet has a neutral flavour, bringing out the pure cocoa flavours in the best possible way without additional flavours, such as the molasses taste that cane sugar adds. Because the sugar beet processing industry is relatively small, organic and non-organic sugar beets are combined in the extraction process. Moreover, beet sugar has a four times lower carbon footprint than cane sugar, thanks to higher yields, more efficient production and shorter transport distances. Beet sugar also uses less water than cane sugar, contributing to more sustainable production.

One bar for now, one bar for later

Each Heinde & Verre box contains 2 bars, one bar for now, one for later. At Heinde & Verre, we take chocolate and your enjoyment very seriously. A kraft bag protects against light, moisture, dust and dirt. A double airtight seal protects against odours. We extracted some of the air to reduce oxidation and moisture.

More on this chocolate maker:

Want to know more about Heinde en Verre, the makers of this Pristine Nativo Peru Dark? Read the extensive blog that we wrote about them.

Extra informatie

Type of chocolate

pure

Allergens

Made in a factory where cow's milk is present

Cocoa percentage

70 – 79%

Net weight

70 g

Origin of cocoa

Peru, Yahuanduz, Adanjo Community

Production country

Netherlands

Combine with gift service

 2,50

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