Eight points for our chocolates

San Jose, Nov 23rd (CSF)-The  bean to bar chocolate from the Peruvian cooperatives with out borders Norandino and Oro Verde were put to the test by chocolate experts in Amsterdam, Netherlands.

The tasting was organized in order to gather information about the chocolate and identify aspects that could improve its quality and be useful for the manufacturers. The taste testing was coordinated by the Amsterdam Cacaomuseum and was attended by invited experts and special organization members. 

The chocolates used in the sampling were Norandino 50% cacao with milk, and 70% pure cacao; Oro Verde 60% pure cacao, chocolate from our commercial partner Alce Nero 70% cacao with ginger and some other Philippine and Peruvian (Cuzco) chocolates. The testing included topics like presentation, such as packaging, design, size and color, as well as structure, color, flavor, aroma, refinement, texture and roast.

Expert Marjan Luttik moderated the tasting and presented the chocolates one by one, subjecting them to the scrutiny of the attendees, who observed external aspects of the chocolates such as the wrapping and size of the bar. As the chocolates were presented experts proceeded to fill out evaluation forms that were later given to Sin Fronteras as a supplemental information for their manufacturers.cata cacaomuseum

Cacaomuseum tasting

Luttik highlighted fruit flavors, aromas of nuts and the fine roasts of the Norandino and Oro Verde  70% and 60% chocolates respectively. She valued both chocolates as products with potential for the international market, but explained that there are still aspects to improve in their presentation and packaging. This critique refers to Norandino, which launched limited edition chocolates for the first time this year for sale in their local market. 

The 70% pure cacao chocolate from Norandino was also considered outstanding by Laura Reiman from the Cacaomuseum because of its pleasant in mouth sensation, smooth and creamy texture and flavors of wall nuts, almonds, honey, fruits and forest fruits. 

Chocolates receive good marks   

The Oro Verde 60% pure cocoa was described as a delicate, refined, lightly creamy chocolate with subtle aroma and flavors of honey, fruits and flowers.

The Cooperativas Sin Fronteras chocolates were graded on a scale from 1 to 10, with the Oro Verde 60% pure cacao chocolate receiving 8 points and the Norandino 70% pure cacao chocolate receiving 7. The testing also took into account factors like air transport which could have affected the chocolate as well as their price and market.

Erik Sauër, the manager of the company El Sauco, who is the main supplier of chocolates Pacari, highlighted the leap that producer organizations are taking in manufacturing their own chocolates. Sauër told his story of traveling through Peru in search of fine aromatic cocoa where he had the opportunity to meet the Norandino farmers. We are familiar with the quality of the cacao and are willing to work together in the development of projects that contribute to quality and productivity improvement, as well as benefiting the distributors and chocolatiers in the North.  

The director of Cacaomuseum Henkjan Laats also expressed his desire to continue coordinating and building networks among producers in the South and chocolate makers and distributors in order to shorten the supply chain and offer quality products.cata sauer remain

Sauër and Reiman taste test

The attention of the experts was directed more towards the producers’ chocolates than towards the Alce Nero chocolate. This is due the fact that these chocolates only have three ingredients: cacao paste, cacao butter and organic whole cane sugar, which allowed the experts to better appreciate the organoleptic qualities of the cacao. 

The Cacaomuseum is a social enterprise based in the Netherlands dedicated to the promotion of cocoa and unique origin chocolate. Annually the company carries out the premier international event in the country: The Origin Chocolate Event, which aims to promote the consumption of unique origin chocolates, also called bean to bar.

In mid-2017 Norandino launched a bean to bar chocolate for the first time for the local market. 4,000 units were manufactured in a processing plant in Lima with the aim of promoting local consumption while Norandino builds its own plant for the commercialization of cacao paste and butter. The plant is expected to start operating in the second half of 2018.

On the other hand, veteran Oro Verde has been making chocolates for the local market for years manufacturing its tablets in Lima. Oro Verde sells its chocolates in their cafeteria in the province of San Martin.        

The taste testing was conducted November 06, at the Cacaomuseum headquarters in Amsterdam and was coordinated by communications specialist Natalia López.

nl 23.11.17

  translated by Jesse Trace