While researching what good coffee should be like in 2019, we meet cocoa beans grown in the same climate.

As we explore the world of cocoa, we see that chocolate can come to life not only in large factories but also through meticulous, small-scale production.

Our route is slowly turning towards “Bean to Bar” chocolate.

We taste different “Bean to Bar” chocolates from around the world.

We discover that a high cocoa content doesn't have to be bitter; each cocoa bean offers a completely different flavor profile depending on its soil and origin.

And by realizing how this production method adds depth, originality and character to chocolate, we begin our own journey.
After a long research and trial period, we are opening our small shop in Ortaköy in 2021.

This is how Peraru Chocolate was born.

Today, at Peraru, with the “Bean to Bar” philosophy, we produce chocolates with simple, rich and original flavors that tell their own story in every bite.

This journey continues with discovery, tasting and experience.

And we invite you to accompany this culinary journey, each time with different tastes and memories.