Chocolate Baure, Bolivien

65% Wild Cacao con Maca - dark Organic Chocolate with Maca root

The Maca root  (Lepidium meyenii, Syn.: Lepidium peruvianum) belongs to the cresses (Lepidium) and contains proteins, iron, zinc, magnesium, calcium, carbohydrates, phosphorus, sugars, starches, minerals and a number of vitamins. It grows in the highlands of the Peruvian Andes around Lake Junín, at altitudes between 3,800 and 4,500 meters. The sweet-tasting maca roots have been cultivated for about 2000 years and used as a food and medicinal plant in South America. They are baked slowly or cooked after drying and made into a sweet, aromatic paste. The nutritional value of dried maca is high, comparable to corn, rice or wheat. The plant, also called Peru ginseng, is an energizer, which is enhanced by the wild cacao.

The cacao comes from the northeast of the country, the Beni region, which is almost completely flooded during high tides. There, the cacao grows wild.

The 65% Chocolate con Maca from Chocolate Baure