Peraru and Us

Original, simple and natural tastes, places and experiences have always attracted our attention,
We have always loved exploring life…
Research on what a good coffee should be like in 2019
While making it, we meet the cocoa beans grown in the same climate. of chocolate
When we saw that boutique production could be produced outside the factories, our route was 'Bean to Bar'.
It is turned into chocolate. Lots of 'Bean to Bar' from around the world
We buy chocolate and taste it. Bitter chocolate with its high cocoa content
real, pure, non-cocoa beans whose tastes vary depending on the cocoa bean.
We discover its taste. And we decide to produce 'Bean to Bar' chocolate.
After a long research and testing process, in Ortaköy in 2021
We keep our shop and establish Peraru chocolate. Since then, we have been producing chocolates in Peraru with the 'Bean to Bar' philosophy that will make you relive their unique story in every bite. '
As this flavor journey continues with rediscovery, tasting and experience, you will encounter new tastes, aromas and memories.

BEAN TO BAR ISTANBUL

PERARU; It takes its name and inspiration from the Pera region of Istanbul. While the Pera district, namely Grand rue de Pera, hosted the city's firsts and introduced Istanbul to patisserie culture and chocolate; PERARU introduces you to 'Bean to Bar' chocolate with its unique tastes.

2 CONTENT

At PERARU, we produce our chocolates with the least possible ingredients, using only organic cocoa beans and sugar. We do not use additional cocoa butter or additives.

BOUTIQUE PRODUCTION

WE DO BOUTIQUE PRODUCTION IN OUR WORKSHOP.

HAND MADER

JUST AS IN COCOA FARMS, HUMAN LABOR AND HAND LABOR ARE INTENSE IN ALL PRODUCTION STAGES FROM START TO FINISH. WE FOLLOW OUR CHOCOLATE WITH OUR FIVE SENSES.

FAIR TRADE

FAIR, TRANSPARENT PRINCIPLES FROM THE HOMELAND OF COCOA UNTIL IT REACHES THE FINAL CONSUMER