Chocolate Bar 53% with Lucuma, Ginger & Turmeric – Tropical Desert, 50g
5674 El Camino Real
STE H
Carlsbad CA 92008
United States
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From the Andes to the Amazon: lucuma, ginger and turmeric on white cacao.
fruity, earthy and spicy
- Sweet white cacao
- Caramel-like lucuma
- Earthy turmeric, warming ginger
Lucuma ripens in the sun of the Andean valleys; cacao grows in the shaded jungle below; ginger and turmeric take root in the soil beneath. This bar puts them together on a base of 53% Piura Blanco white cacao: caramel-like lucuma sweetness, earthy turmeric, and ginger's warming tingle, with the soft melt of extra cacao butter and no dairy at all.
Who it's for
- Best for People who want a gentler bar — closer to milk chocolate in sweetness and melt, with no dairy. The natural successor to our Unmilk'd bar.
- Intensity Low-medium. Soft and creamy with a warm ginger tingle at the end.
- Sweetness Moderate — 5 g of coconut sugar per 20 g serving; lucuma adds its own caramel sweetness.
- Pairs with Golden-milk latte, chai, or a mid-morning snack.
What's in the bar
Cacao
53%
Ingredients
Cacao, cacao butter, coconut sugar, lucuma powder, ground turmeric, ground ginger
Net weight
50 g (1.8 oz) · 2.5 servings
Origin
Tropical Desert — Piura, Peru
Cacao type
Native cacao · Piura Blanco, rare white cacao
Diet
Vegan · Dairy-free · Soy-free · No lecithin
| Per 20 g serving · 2.5 servings per bar | Amount |
|---|---|
| Calories | 110 |
| Total fat | 9g |
| Saturated fat | 5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 70mg |
| Total carbohydrate | 9g |
| Dietary fiber | 2g |
| Total sugars | 5g |
| Includes added sugars | 5g |
| Protein | 1g |
| Calcium | 10mg |
| Iron | 0.4mg |
| Potassium | 30mg |
Percent daily values are on the pack. Contents may melt — avoid direct sunlight and heat above 80 °F.
Tropical Desert, Piura, Peru
Made with native white Piura Blanco beans sourced from the highlands of Peru's Sechura desert, on the western slopes of the Andes.
On the western slopes of the Andes lies Piura, one of the world's few tropical deserts. Here rare white cacao survives through careful human care — irrigation during dry months and pruning during the wet season. The beans carry both climates within them: a soft sweetness with tropical fruit tones, refined by the rhythm of desert sun and tropical rain.
Altitude
~760 ft (230 m) above sea level
Climate
Desert sun with seasonal tropical rain; irrigated in dry months
Grown by
Smallholder families in the Piura highlands
Also from this origin
The Amazon was never untouched wilderness. It was never conquered, either. For over ten thousand years, people lived in partnership with the land — tending fields, following rivers, and carving what they learned into stone — long before the Olmec, the Maya, the Aztec, or the Inca. Archaeologists call this record Paleoamazonia.
We designed this mould to tell that story: the grid is a field, the winding lines are the rivers that shaped it. The Amazon taught us to look. Now we search all of Peru for what's left of native, wild cacao. Nearly impossible. Exactly why we keep going. Native · Wild — the promise we're keeping.
Lucuma, Ginger & Turmeric — FAQ
Yes. Every Cacao Adventures bar is plant-based: cacao, cacao butter, coconut sugar, lucuma powder, ground turmeric, ground ginger. No milk, soy, gluten, peanuts or tree nuts in the recipe (sacha inchi is a seed), and no lecithin, vanilla or emulsifiers. Made in a facility that also handles other cacao products — the pack carries the current allergen statement.
5 g of added sugar per 20 g serving, all from coconut sugar — about 25% of the bar by weight. For comparison, a typical supermarket dark chocolate carries 8–12 g per 20 g. The 53% on the front is the share of the bar that is cacao (cacao mass plus cacao butter).
Lucuma is Peru's favourite ice-cream flavour — a golden Andean fruit with a taste between maple and sweet potato. It has been cultivated since pre-Inca times and appears in Moche pottery. It also brings 2 g of fibre per serving to this bar.
Our ceremonial cacao is 100% cacao paste in coins or blocks, made for drinking. This is a 53% eating chocolate from the same Tropical Desert origin — the same beans, tempered into a bar with coconut sugar and inclusions. Think of it as the origin's flavour in snackable form. If you want the drink, start with the Tropical Desert ceremonial cacao.
Native cacao is an original regional variety — here Piura Blanco, rare white cacao — grown from local genetics rather than the high-yield hybrids that dominate commodity chocolate. Preserving these genetics is the point of Cacao Adventures. Every bar is single-origin and single-harvest (2026).
Chocolate softens above about 80 °F (27 °C). We ship from Carlsbad, California, and in warm months we recommend adding heat protection at checkout. If a bar arrives soft, let it firm up at room temperature or in the fridge for 20 minutes — flavour and safety are unaffected, though the surface may show a light bloom.
Cool, dry and dark — 60–68 °F is ideal, a cupboard is fine, the fridge is not (condensation dulls the flavour). Sealed, the bar keeps for 12 months; once opened, wrap it and enjoy within a few weeks.
Bean to bar in Peru, close to the farms — which keeps flavour fresher, cuts freight and keeps more value at origin. Manufactured for Cacao Adventures LLC, Carlsbad, California. Every lot of our cacao is third-party tested for heavy metals; see the current results.
