PRODUCT CLASS.: Theobroma cacao L, Criollo, STYLE: Raw material, fermented, dried/sortedORIGIN: Amazon region, PeruCULTIVATION: Organic, Conventional COLOR CLASS.: BrownPHYSICAL CHARACTERISTICSTASTE: CharacteristicODOR Fruity, nutty. FOREIGN MATERIAL: Max. 1%*DEFECTS: Max. 3% AVERAGE SIZE: 22 mm CALIBER: Min. 135/100 g CHEMICALCHARACTERISTICSCOLOR VISUAL: Brown ACIDITY(OLEIC ACID): TASTE: Characteristic ASHES: ODOR Fruity, nutty. FAT: Min. 49% (Cacao Butter)FOREIGN MATERIAL: Max. 1%* FERMENTATION: Min. 85%DEFECTS: Max. 3% HUMIDITY LEVEL: Max. 7%AVERAGE SIZE: 22 mm IODINE: CALIBER: Min. 135/100 g MELTING POINT: PARTICLE SIZE: PEROXIDE: * The product may contain traces of pits/stalks/shell. PH-LEVEL (10%): 5-6.5
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