Because we believe you shouldn't need a chemistry degree to understand what's in your food, Four Real keeps it simple and pure. And complete honesty and transparency about what we produce.
Organic cacao
Organic date syrup
Organic sunflower butter
Organic vanilla extract
Four real ingredients. One deeply satisfying chocolate spread. That’s For Real.
Fermented. Sun-dried. Naturally extraordinary.
At Four Real, we start with something remarkably simple: organic cacao from Peru. Our cacao comes from the lush cacao-growing regions of Cusco and San Martín, where the combination of genetics, soil, climate and careful post-harvest practices creates cacao with character and complexity. Peru is internationally recognized for its fine-flavor cacao, and its different growing regions are known for distinctive sensory profiles.
From cacao pod to flavor
Cacao begins as a colorful pod growing on the cacao tree. Inside are cacao beans surrounded by a naturally sweet, pulpy fruit. Once harvested, the beans are removed from the pods and allowed to ferment naturally. This is where the magic begins. During fermentation, naturally occurring microorganisms transform the sugars in the surrounding pulp and trigger complex changes inside the bean, developing the precursors of the deep chocolate aromas and flavors we love.
After fermentation, the beans are slowly sun-dried, allowing their moisture to gently decrease while preserving the developing flavor. Proper fermentation followed by careful drying is fundamental to producing high-quality cacao. Nothing complicated. Just nature, time and careful craftsmanship.
Why Peruvian cacao?
Peru is one of the world's important origins for fine-flavor cacao. The country's diverse growing environments can give cacao distinctive aromatic profiles—from fruity and floral to nutty, caramel-like and deeply chocolatey. The International Cocoa Organization specifically recognizes the influence of growing environment, genetics and post-harvest practices on cacao's flavor. Cusco is home to exceptional native cacao traditions, including the renowned Cacao Chuncho, while San Martín is Peru's largest cacao-producing region. Together, these origins represent the remarkable diversity of Peruvian cacao.
Naturally rich in cacao goodness
Cacao is much more than chocolate flavor. Naturally occurring cacao compounds include polyphenols and flavonoids, along with minerals and other nutrients. Cacao also naturally contains theobromine, a plant compound related to caffeine.