I am now in the Northern tip of Peru, where you can find Peru’s special white cacao, a genetic variety that is highly appreciated by leading chocolatiers around the world. Some of the world’s top chocolatiers, including Pierre Marcolini, Pierrick Chouard, Jean Paul Hevin, Philippe Bernachon and Stéphane Bonnat, as well as chocolate companies such as Theo Chocolate, Valrhona, Original Beans and Willie’s Cacao, source their beans directly from this region.
The region’s unique climate and rich soil provide just the right combination for white cacao, also known as Peru’s white porcelain cacao.
The main city of the region, Piura is just 4 degrees south of the Equator, which makes it a region that is both tropical and arid. For most of the year, its climate is dry, but this changes to monsoon weather during January, February and March. The contrasting sceneries of the lush vegetation and the arid plains…
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