Iced espresso
When it gets hot outside, a #icedespresso is the perfect drink.https://perupuro.de/produkt/espressobohnen/ Simply brew fresh PERÚ PURO espresso, pour into a glass with ice cubes. Sprinkle with milk as desired – ready!
Plum tiramisu with cocoa nibs
Today we tried a plum tiramisu, which we spiced up with our PERRÚ PURO cocoa nibs. For 4 servings, we boiled 250g of plums with 50g of sugar, 200ml of orange juice and the zest of half an organic orange for 50 minutes until creamy. We then spiked the compote with a tablespoon of our
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juicy chocolate espresso cake
Today we felt like trying out something with our products again.The result is this moist chocolate espresso cake.For this we have 150g cocoa mass melted with 150g butter in a water bath.Along the way, we whisked 3 eggs with 150g sugar until foamy, and then stirred in the slightly cooled cocoa mixture. Then 1 tbsp.
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Almond biscotti with cocoa liquor
Our PERÚ PURO cocoa products are ideal for baking.There are no limits to your creativity.Just use the PerùPuro product that you have in the house.Whether melted, or grated cocoa liquor, grated cocoa beans, or cocoa nibs grated, or whole.And if you are missing something, you can get it in our store. Today we tried a
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Arno Im Deutschlandfunk: Save the rainforest with chocolate!
On April 2, Arno was interviewed on Deutschlandfunk . He talks about the project, PERÚ PURO and the need to do something.( Listen to the interview here !)
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A frozen cocoa dream!
Strawberries, ice cream, cocoa and chocolate go together just wonderfully.We pureed some of the fresh, and sugared as needed, strawberries and garnished with a scoop of vanilla ice cream. Spread the remaining sliced strawberries on top and garnish with melted cocoa paste, roasted cocoa nibs and mint.If that is not delicious!Enjoy the perfect combination of
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Banana bread with cocoa nibs
Today we baked a super delicious banana bread with PERÚ PURO cocoa powder and cocoa nibs. So soft and juicy and deliciously chocolaty.If you’d like to try this out as well, here’s how: – 160g spelt flour– 1 tbsp. Cornstarch– 50g PERÚ PURO natural cocoa powder– 50g PERÚ PURO roasted cocoa nibs– 1Tl. Baking powder–
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Cinnamon knots with chocolate
It smells like cinnamon knots with chocolate in the house!Wonderful, that’s how to start the Sunday morning, don’t you think?Why not try our recipe for a cinnamon bun variation with 85% PeruPuro chocolate? For 10 cinnamon knots you will need: – 70 g butter– 1 yeast dough– 40 g cane sugar– 2 tsp cinnamon– 50
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Did you know? The rainforest in the Urubamba Valley represents a Pleistocene relict and is thus at least 12,000 years old!
Rainforests are ecosystems with a long history. Our rainforest in Peru is probably a relic from the Pleistocene and thus at least 12,000 years old. The trees that we protect today with PERÚ PURO are naturally younger, but in individual cases they certainly still have several hundred years under their belt.If you cut down trees
Did you know that it takes at least four days to travel from Germany to the Urubamba Valley?
That’s where I want to go,” we hear again and again when we talk about ourcacao cultivation in the Urubamba Valley. And of course you can do that, isHowever, it is much more time-consuming than many people think. From Europe goesit by 12-hour flight to Lima. Here must be at least onceovernight stay, before it