Search results for "sacred valley"

If you’re a fan of chocolate, Peru is the perfect place to visit. Chocolate has been part of life in Peru for centuries, so it's no surprise that chocolate in Peru is known as some of the best in the world. Chocolate, cocoa butter, and cocoa all come from cacao, which grows as seeds on tropical evergreen cacao trees. The trees are relatively environmentally friendly to grow, as they are shade crops and can help protect soils. Cacao trees first originated in the Amazon, and chocolate became an important part of cultures like the Aztec and the Maya. The Spanish brought chocolate to Europe from South America and added in sugar to the mix for a sweeter taste. The Origins Of Chocolate To make chocolate, the bitter cacao seeds are fermented, dried, and cleaned. Then, the cacao seeds are roasted, shells are removed, and they are ground into what's called a cocoa mass. This cocoa mass is heated until it becomes a liquid chocolately heaven (known as chocolate liquor), and then is often combined with sugars and oils to ultimately become a delicious chocolate bar. Ten Peruvian regions harvest cacao: Cajamarca, Junín, Huánuco, Ayacucho, Cusco, Ucayali, San Martín, Piura, Tumbes, and Amazonas. Peru's wide range of diverse soils and climates makes for a variety of different flavor possibilities.   Cacao is grown in many places, but only a small percentage of cacao harvested in the world is considered to be of high quality - and that's the caliber you can find in Peru. Peru is known for growing three main varieties of cacao: Amazon foreign, Creole, and Trinitary, all of which lead to excellent chocolate. The Creole variety is especially growing in popularity because of its high fat content, which equates to high-quality chocolate. Peruvian chocolate is receiving more and more recognition on