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The soul of every chocolate is born long before it reaches the factory. It is born in a cocoa bean. Today, we want to invite you on a fascinating journey into the heart of chocolate flavor, revealing how the origin and meticulous processing of cocoa are the key to creating an unmistakable and truly exceptional final product.​

​For brands looking to differentiate in a competitive market, understanding and mastering this “flavor DNA” it’s a necessity. At Machu Picchu Foods, we don’t just manufacture chocolate; we unravel the mysteries of each cocoa bean to build the exact flavor profile your brand and your consumers crave.​

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1. The origin of cocoa: Where flavor begins​

Cocoa is a living expression of its origin. Factors such as climate, soil, altitude, and the plant’s genetics directly influence the flavor notes that each bean will develop.

Did you know that the flavor profile of your chocolate is deeply linked to the region where the cocoa comes from? Depending on its origin, it can offer nuances ranging from the most fruity and floral to earthy.​​

Peru, with its impressive geographical diversity, is a clear example. Regions like Piura, on the northern coast, produce cocoas with citrus notes, while areas like San Martín or Cusco, in the Amazon, offer more fruity, floral, or nutty profiles.

These characteristics have positioned Peruvian cocoa as one of the most valued in the world, recognized as “fine aroma cocoa.”​​

At Machu Picchu Foods, we thoroughly understand the potential of these origins. We carefully select specific cocoas to build the sensory profile that our clients seek for their brands.​​

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2. From bean to flavor: Fermentation, drying, and roasting​

Cocoa goes through a crucial process after harvesting, where each stage—from fermentation to drying—plays a vital role in developing and refining its flavor profile.​

Did you know that… cocoa fermentation and drying are as important as its origin in developing the complex flavors we love in chocolate? And roasting is the final step that enhances and defines those notes!​

• Fermentation: the first transformative step in chocolate production. Cocoa pods are opened, and the beans, which are covered in pulp, are left to ferment. This process initiates a biochemical transformation that develops the flavor compounds in the beans. Properly controlling the fermentation is crucial to prevent undesirable flavors and to enhance the desirable ones.​
• Drying: After fermentation, the beans must be thoroughly dried. This process halts fermentation and decreases moisture, helping to preserve the developed flavors.​
• Roasting: is the final stage in chocolate production. During this process, fermented and dried cocoa beans are exposed to heat, which transforms the compounds responsible for flavor into hundreds of volatile compounds that contribute to chocolate’s unique aroma and taste profile. A skilled chocolatier carefully adjusts the roasting time and temperature to emphasize specific flavor notes.​

Our expertise in each of these steps is what differentiates a cocoa with potential from a cocoa with exceptional flavor.​

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3. Your strategic partner in chocolate flavor​

At Machu Picchu Foods, we understand that flavor is not accidental. It is the result of an expert combination of science, art, and a deep relationship with the origin of cocoa.​

Our capability as a contract manufacturing company is based on this comprehensive knowledge:​

• Rigorous Cocoa Selection: We don’t just buy cocoa; we meticulously select Peruvian and other cocoas, based on their inherent flavor profiles and their potential for your formulations.
• State-of-the-art Processing: We have the technology and expert team to control every stage of cocoa processing, from bean reception to chocolate conching and tempering. This allows us to guarantee consistency in flavor profile, texture, and melting point, essential for the consumer experience.​
• Research and Development and Tailored Creation: Our Research and Development team works hand-in-hand with your brand to translate your concepts into tangible products. Our expertise in formulation, including trending options with surprising flavor profiles, ensures your product stands out.​
• Guaranteed Quality and Traceability: From the cocoa bean to the final product, every step is monitored. This not only ensures food safety and quality but also allows you to offer your consumers a transparent and authentic story of your product.​

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Let’s transform cocoa flavor together​

For brands looking to innovate and captivate consumers, flavor is king. And that flavor, in its purest and most complex form, is defined by the origin and meticulousness at each stage of cocoa processing.​

At Machu Picchu Foods, we are not just your contract manufacturer; we are your strategic partner in the art of chocolate creation. If your brand is looking for a unique flavor, exceptional quality, and a manufacturing process that understands the essence of cocoa, we invite you to explore how we can make that possible.