Callebaut’s Zestina Peru 65% (previously Cacao Barry Alto el Sol) is a single origin Peruvian dark chocolate with dried fruits and roasted cocoa flavour, and hints of red fruits. This is a low fluidity chocolate with a bold flavour that’s perfect for making indulgent chocolate fillings. 

Flavour Pairings for Zestina Peru 65% 

Peru 65% would taste incredible paired with: 

• Pistachio
• Vanilla 
• Banana 
• Tonka bean 
• Apricot 
• Peach 
• Speculoos  

How can I use Peru 65%? 

Zestina Peru is a low fluidity chocolate that is best used in flavouring fillings for bonbons, bars and patisserie. It’s also great for large moulding figures such as decadent Easter eggs and Christmas figures. 

Callebaut’s new brand identity and Low Roasting process 

As part of Callebaut’s new brand identity, the bestselling, global chocolate brand has introduced a new and improved cacao roasting process they call Low Roasting™. By significantly reducing the overall roast temperature and halving the time the nibs are exposed to high heat, the cocoa’s natural complexity is preserved, resulting in more complex, nuanced aromas. 

The new flavour profiles for Callebaut’s single origin chocolates and cocoa powders include Botanical, Rustic, Zestina, Velvet and Silky.  

The Zestina range features chocolates and cocoa powders with a pronounced fruity flavour, often with a sweet and sour taste, and notes of tropical fruits. 

Cocoa Horizons 

This chocolate is made from sustainably sourced cocoa beans and supports cocoa farmers, helping to build a more ethical and sustainable cocoa industry. For every pack of this chocolate you buy, Callebaut reinvests a part in sustainable cocoa farming through the Cocoa Horizons Foundation, which supports the United Nations’ Sustainable Development Goals.