Krak Belize – Peini Plantation 70%


2022 AoC Gold winner with cocoa from Punta Gorda (Peini), Belize

In stock



70% dark chocolate with beans from Punta Gorda (Peini), Toledo District, Belize

Since 2016, Peini Plantation has been producing its own cocoa on 96 hectares of land, and buying cocoa from these farmers through its sister company Belize Cacao Trade.

Together with Na’Lu’Um Cocoa Institute, an association of local Maya cocoa farmers, they have delivered thousands of free saplings to these farmers and are supporting them with training and microfinance. Thanks to this initiative, about 204 cocoa producing families now have a steady, reliable source to sell their beans at a fair price and help them expand their agricultural activities to provide a better life for their families.

The post-harvest takes place in a centralised facility. The beans are fermented for 7 days in boxes made from Santa Maria wood. Once the fermentation process is complete, the beans are transported by wheelbarrow to drying tables. The beans remain on the wooden drying tables and are raked until they have reached a certain degree of appearance.

Full bodied with pleasant fresh citrus acidity. Notes of tropical soft fruit.



Additional information

Weight 90 g
Net Weight

Dietary & Lifestyle

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Bean Origin

Cocoa Percentage

Maker Country


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Maker Name

Tasting Notes




From the age of 14 I have worked in pastry shops, chocolate shops and I have taken care of the patisserie in various restaurants at home and abroad with one to three Michelin stars. Chocolate has always been a common thread in my life. You made the distinction by what flavor you added or what kind of decoration you made of it. But it always started with melting a bag of factory chocolate. In 2011 I decided to buy cocoa beans and make the chocolate myself. Now I could select the cocoa that makes me excited. The craft of making chocolate is therefore in the entire process; the choices you can make in roasting the cocoa and the specific flavors you can develop or accentuate by, for example, letting the acids evaporate a bit more. And the choices of rolling the chocolate where you can determine the fineness, structure and mouthfeel. Over the years I have developed my own style of chocolate making. Every bag of cocoa is different, every new crop is different from the previous crop. My challenge is to get the best out of the cocoa bean every time to make the most beautiful chocolates. What I have realized over the years is that I actually do very little to influence the taste. The trick is to harmonize the beautiful cocoa and leave it in its value. My style is to stay as close as possible to the taste profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it! After two years of learning and making, through trial and error, I said goodbye to my other patisserie label and I have fully focused on the craft of chocolate making. Krak was born in 2013! I make the chocolate in our factory in Ermelo together with my partner who manages production and operations. Together we ensure that Krak becomes an increasingly transparent company and that everyone can enjoy a piece of good chocolate. Mark Schimmel Chocolate maker Krak


Nutrition Information per 100g:

Energy 2460kJ/590kcal

Total Fat       41.0g
– Saturated     25.1g

Carbohydrates   49.5g
– Sugar         30.0g

Protein          7.0g

Salt            <0.1g

Refer to ‘Additional Information’ for allergens


organic cocoa beans, organic cane sugar, organic cocoa butter


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