Peru and cacao share an age old intimate relationship. Legend has it that the shrub originated in the tropical Andes foothills, in the Amazonico and Orinoco rivers’ watersheds. Once domesticated, it was introduced by the Maya in Central America and Mexico who included it as a fundamental element of their rituals and symbols.
Cocoda organic cacao is traditionally fermented and contains a minimum of twenty percent cacao butter. This alongside dutch processing creates an earthy and delicate flavour and retains the theobroma oil which is great for your skin, boosts immunity and may help diminish signs of ageing.