Peruvian cocoa

23rd National Convention of Coffee and Cocoa

National Convention of Coffee and Cocoa

Access all the presentations that were presented during the 23rd National Coffee and Cocoa Convention, in 2021: Production and sustainability of cocoa, The international coffee market, International promotion: the case of coffee, Institutionality and governance of chains in Peru, Climate change and Agroforestry, Science and Technology, Domestic coffee consumption, Success stories: the new chocolate brands

Principles of Formulation of a Dark Chocolate or Bitter Chocolate

Work document

Document that compiles the formulation process of a dark chocolate, reviewing the definitions and associated criteria.

Cocoa Bean Roasting Technology

Work document

There is no right or wrong level of roast, and there is no right or wrong way to get to your target level of roast. The correct way to roast and the right level of roast is the process that provides nibs in an efficient and cost-effective way with the chosen flavor profile and generates products that meet the needs of the consumer in a specific market.

Guide to the Cacao Sensory Analysis Tasting Form

Work document

This document aims to support your understanding and interpretation of the form, and walks you through the steps to evaluate each of the attributes found in a sample. We have also provided references to engage the taster's sensorial memory.