In short
Bulk pure cacao powder from Campo Foods is fine-flavor criollo cacao from the Selva Central of Junín, fermented, dried and milled with no additives, as stated by the producer. It’s sold in seven sizes, from a 100 g household pack up to a 25 kg commercial sack, and it comes with a complete published nutrition panel, which few cacao powders at this price offer.
What is bulk cacao powder?
The same cacao in sizes built for volume. Cacao’s chain is fermentation, drying, roasting, pressing and milling; what changes with bulk is the bag, not the process.
For anyone using cacao regularly, whether a household that drinks it daily, a home baker, a small café or a chocolatier, the difference between a 200 g retail pack and a 1 kg bag is a large multiple in cost per serving.
What makes this cacao different
The nutrition panel is published in full
Energy, protein, fat, saturated fat, carbohydrate, fiber, sugars, iron, calcium, potassium and magnesium per 100 g. If you formulate recipes, work out nutrition per serving, or write labels, this is the panel you actually need, and Peruvian retail cacao rarely publishes it.
Selva Central, Junín
Junín’s Selva Central is the eastern-slope zone where the Andes drop into the Amazon: the Chanchamayo and Satipo valleys, better known for coffee but a significant fine-flavor cacao region in their own right.
Seven sizes, including commercial
From a 100 g first purchase to a 25 kg sack. Few Peruvian producers span retail and wholesale in one product line.
Taste profile
Intense, with the aromatic character of fine-flavor criollo: deeper and more chocolate-forward than commodity cacao, with honest bitterness and no flatness.
How to use it
Daily serving
10 g (2 tablespoons) for a drink, 5 g in food.
Ways to use it
| Use | Quantity |
|---|---|
| Hot chocolate | 10 g per 200 ml |
| Brownies | 30–40 g per pan |
| Chocolate cake | 50–60 g |
| Ice cream base | 40–50 g per liter |
| Smoothies | 5–10 g |
| Café use | 10–15 g per mocha |
Where it comes from
Selva Central, Junín, Peru. The eastern Andean slope of Junín, where the highlands give way to Amazon rainforest, produces fine-flavor cacao alongside the coffee the region is better known for. The beans are fermented, dried and milled in Peru.
Who it’s for
A good fit if you bake regularly, run a café or small chocolate business, need a published nutrition panel, or want the lowest cost per serving.
Look elsewhere if you use cacao occasionally: anything above 1 kg will fade before you finish it. Cacao contains theobromine, so keep it away from dogs.
Nutrition
Values per 100 g as published by the producer. The label on the pack may differ slightly.
| Energy | About 228 kcal |
|---|---|
| Protein | About 19 g |
| Fat | About 14 g |
| of which saturated fat | About 8 g |
| Carbohydrate | About 57 g |
| of which fiber | About 34 g |
| of which sugars | About 2 g |
| Iron | About 13 mg |
| Calcium | About 128 mg |
| Potassium | About 1,524 mg |
| Magnesium | About 499 mg |
Specifications
| Botanical name | Theobroma cacao |
|---|---|
| Variety | Criollo / fine flavor |
| Origin | Selva Central, Junín, Peru |
| Processing | Fermented, dried, milled |
| Additives | None |
| Sizes | 100 g, 250 g, 500 g, 1 kg, 3 kg, 5 kg, 25 kg |
| Nutrition panel | Published |
| Trade | Retail and wholesale |
Which size to buy
| 100 g | 250 g | 1 kg | 5 kg | 25 kg | |
|---|---|---|---|---|---|
| Drinking servings | 10 | 25 | 100 | 500 | 2,500 |
| Best for | Trying it | Household | Daily household | Small café | Production |
| Cost per serving | Highest | High | Low | Lower | Lowest |
| Storage needed | Cupboard | Cupboard | Airtight jar | Sealed drum | Commercial |
Storage
For 1 kg and above, decant a working portion into an airtight jar and keep the rest sealed, cool, dark and away from odors. Never store bulk cacao near coffee or spices.
Questions
How long does 1 kg of cacao powder last?
100 drinking servings at 10 g each, or about 25–30 batches of brownies. For a household that drinks cacao daily, roughly three months.
Where is Peru’s Selva Central?
The eastern slope of Junín, where the Andes fall toward the Amazon: the Chanchamayo and Satipo valleys. It’s best known for coffee but also produces significant fine-flavor cacao.
Does cacao powder go bad in bulk?
It doesn’t spoil, but it fades and absorbs odors. Buy the size you’ll actually finish within about 18 months, and decant a working portion so the bulk stays sealed.
Is bulk cacao lower quality?
Not when it comes from the same producer and the same lot. The bag changes; the cacao doesn’t.
How much fiber is in cacao powder?
About 34 g per 100 g on the producer’s panel, one of the highest figures of any common kitchen ingredient. A 10 g serving has roughly 3.4 g.
Can I use this for making chocolate?
For drinking chocolate and baking, yes. For solid chocolate you also need cocoa butter, since most of the fat has been removed from the powder.
What size should I buy for a small café?
5 kg is the usual answer for a café serving mochas and hot chocolate, decanted into working containers. 25 kg is production scale.