What is the cocoa percentage of 100% Peru?

100% Peru contains 100% cocoa, classified as dark chocolate.

Where do the cocoa beans in 100% Peru come from?

The cocoa beans in 100% Peru are sourced from Peru.

Which cocoa bean variety is used?

100% Peru is made with Pure Nacional cocoa beans, according to the information published for this bar.

What are the ingredients in 100% Peru?

The ingredients listed for 100% Peru are: cocoa beans.

How big is a single 100% Peru bar?

A single 100% Peru bar weighs 50 grams.

What does 100% Peru taste like?

100% Peru lists flavour notes of Cocoa, Nuts, Dried figs and Olives.

Is 100% Peru dark chocolate or milk chocolate?

100% Peru is classified on Chof as dark chocolate.

Does 100% Peru contain alkalized cocoa?

100% Peru is not marked as containing alkalized cocoa on Chof.

Where can I buy 100% Peru?

100% Peru is made by Vinte Vinte. Vinte Vinte sells directly through their website at https://shop.vintevintechocolate.pt, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan 100% Peru in the Chof app.

100% Peru, Vinte Vinte

100% Peru

Produced by Vinte Vinte, 100% Peru represents a focused exploration of cacao in its most elemental form. As an unsweetened dark chocolate, this bar contains only cocoa beans, excluding additives like lecithin, vanillin, or vegetable fats. The choice of the Pure Nacional variety provides a specific genetic foundation for the final profile of this 50-gram bar.

The flavor profile is defined by the terroir of the Peruvian origin, presenting a baseline of intense cocoa complemented by nuanced layers of nuts, dried figs, and savory olive. By focusing solely on the bean, the bar allows the natural character of the Pure Nacional cultivar to emerge without the intervention of added sugars or emulsifiers.

Vinte Vinte operates with a commitment to clarity in its ingredient list, ensuring the process remains centered on the bean. The absence of secondary ingredients emphasizes the specific post-harvest handling and roasting techniques required to balance the intensity of a 100 percent cacao composition.