According to the educational YouTube Channel TED-Ed, the ancient people of the Americas new how to manage Cacao by 1900 B.C. It is said that until the 16th century, Cacao was only known in Central America as a bitter beverage. In Peru, Cacao is cultivated in the Jungle regions like Loreto, San Martin, Ucayali, Huanuco, Junin, Pasco, Madre de Dios, Cuzco, and Ayacucho. Ancient Peruvians said that Cacao was a symbol of physical strength and longevity. Likewise, it is said that this superfood was consumed for its benefits—a naturally relaxing and stimulating food. Cacao butter, on the other hand, was very useful for wound healing. This chocolate bar is made of the best quality white cacao beans from Piura and sugar cane. Inkaberry has 60 % of cacao (Theobroma cacao L.). Also, it is mixed with dried golden berries. This fruit was cultivated in the gardens of the Inca nobility. This mix creates a delicious balance of a citric and bittersweet flavor. This chocolate bar won, in 2016, a bronze medal in the International Chocolate Awards in Peru.

INGREDIENTS
Cacao mass, raw cane sugar, dried golden berries, and cacao butter

May contain traces of milk, tree nuts and peanuts.

SUGGESTED USE
Keep in a cool, dry place at temperatures between 16 C°–20 C°.

Protect from light.

ADDITIONAL INFORMATION
Gluten-free