Zuma 56% Cocoa Peruvian Chocolate Coins (1kg)

Zuma 56% Cocoa Peruvian Chocolate Coins (1kg)

For baristas who know their craft. These 56% cocoa coins melt smooth and fast, giving you a rich chocolate hit with bright acidity, gentle bitterness, and a flicker of fruity notes that shine through the milk.

Grown in Peru’s Amazon, where the heat and rain dial up the flavour, and made by a co-op that’s serious about fair pay and future-proof farming. Pure cocoa and sugar — that’s it. Work your steam wand magic.

Leaning more malty than sweet, this hot chocolate offers a low-to-medium intensity
with a soft, rounded mouthfeel and gentle creaminess. Subtle fruitiness and a whisper
of nuttiness add quiet complexity, while the sweetness stays restrained, allowing the cocoa’s natural character to shine.

The texture is smooth and comforting, ideal for lattes or sipping solo. The finish is clean and understated, with just enough warmth to linger — a softly spoken single-origin with elegant balance.

Ingredients: Cane Sugar, Cocoa Mass, Cocoa Butter. Minimum Cocoa Solids 56%. May contain traces of MILK, NUTS and SOYA. 

Storage: Contents may settle during transport. Store in a cool dry place. Reseal pack after use. For best results use within six weeks of opening.

• 56% Cocoa Single Origin Peruvian Chocolate Coins
• Leading brand name
• Certified vegan
• Large 1kg resealable bag
• Approximately 33 servings per pack
• Portion size 30g / 12 coins

RECIPE INSPIRATION

Spiced Hot Chocolate:
Add 30ml of hot water to 1/2 scoop of hot chocolate coins and ½ scoop of chai powder, then mix to a paste. Top with steamed milk of your choice.

Iced Mocha:
Combine a splash of hot water with 1 scoop of chocolate coins and a double espresso then stir. Pour over milk of your choice and ice in a glass.

Chocolate Granita:
Add 30ml of hot water to 1 scoop of hot chocolate coins and stir to a smooth paste. Over fill a cup with ice then add water to 1/3 full. Add to a blender jug with 2 pumps liquid frappé and the chocolate coin paste. Blend and then serve.