In chocolate product development, understanding the particularities of each type of cocoa is key to creating unique, stable formulas aligned with consumer preferences. Each variety brings a distinct sensory profile and technical behavior, allowing brands to design chocolates with their own identity.​

​At Machu Picchu Foods, we work with the main cocoa varieties — Trinitario, Forastero and Criollo — to craft tailor-made chocolates.​

Thanks to our sourcing capacity and constant raw material stock, we guarantee the continuity, traceability and quality required for large-scale production.​

Trinitario Cocoa: balance between fineness and performance​​

Trinitario cocoa is a hybrid between Criollo and Forastero, known for its harmony of aroma, flavor and resilience.

Key characteristics:​

• Balanced sensory profile with floral, fruity notes and moderate bitterness.​​​​
• Excellent viscosity and performance in industrial processes.​​​
• Combines aromatic fineness and superior quality.​
• Ideal for premium chocolate with high cocoa content.​

Its versatility makes it a key ally for brands seeking sensory differentiation without compromising production efficiency.​

Forastero Cocoa: structure, intensity and stability​

Forastero cocoa, native to the Amazon basin, is the most widely cultivated variety in the world. Its intense flavor make it the ideal base for chocolates with great consistency.​

Key characteristics:​

• Intense, bitter flavor with low acidity.​​​​​
• High resistance and agricultural yield, ideal for large volumes.​​​​
• Uniform cocoa butter content that provides texture and stability.​​
• Ensures consistent color, flavor and texture in industrial formulations.​​

This variety is especially valuable for functional products, chocolate-coated snacks or high-volume products lines where standardization and reliability are key.​

Criollo Cocoa: aroma and sensory distinction​​

Criollo cocoa is considered the finest and most exclusive variety in the world, representing less than 5% of global production. In Peru, we work with part of our partner farmers who cultivate this exceptional variety. It is the preferred cocoa for premium chocolate brands that seek origin-based and superior-quality products.​

Key characteristics:​

• Highly aromatic and sweet profile with fruity and floral notes.​
• Minimal astringency and bitterness, ideal for delicate sensory experiences.​​​​​
• Contains a higher proportion of white beans, a sign of genetic purity.​​​
• Perfect for single-origin chocolates, limited editions or bean-to-bar projects.​

Criollo is the starting point for developing exclusive products where cocoa becomes a distinctive brand attribute.​

Cocoa: the foundation of every chocolate brand’s identity​​​

Each type of cocoa provides a distinct sensory and technical structure. At Machu Picchu Foods, we combine formulation expertise, quality control and production capacity to transform these varieties into tailor-made chocolates for each client.​

​Our experience as chocolate manufacturers and cocoa specialists allows us to offer comprehensive solutions — from bean selection to final production — to create the perfect formula for your brand.​

​Would you like to develop your ideal chocolate formula? Contact us to co-create products with the cocoa that best fits your brand.​