Inkaterra Hacienda Concepción: From the Kitchen

Located in Amazon Rain Forest, Peru

One of the great joys of travel is experiencing a destination with all of your senses; learning its rhythms, exploring sites both everyday and extraordinary, and sampling its flavors. Food is a touchstone for discovering a place and its culture, and at National Geographic Unique Lodges of the World, cuisine plays a central—and scrumptious—role. We asked chefs from our lodges for recipes that capture the flavors of their destination. We hope you enjoy bringing these tastes of the world into your own kitchen. This traditional Peruvian dish is brought to life by the Inkaterra chefs, highlighting a special Cocoa bread loaf.


Cocoa Bread


  • 4 cups All-purpose Flour
  • 1/2 cup White sugar
  • 1/3 tsp Salt
  • 4 tsp Baking Powder
  • 3 tbsp Unsalted Butter
  • 3 Eggs
  • 1 tbsp Olive Oil
  • 1 2/3 cups Pure Cocoa Paste
  • 1 1/3 cups Bitter Chocolate
  • 1 tbsp Natural Yeast Dough

PREPARATION: Mix the flour with the natural yeast dough, the eggs, the olive oil, and beat them slowly in a ground blender until the mixture becomes elastic, reduce the speed and add the unsalted butter, the previously grated cocoa paste and bitter chocolate until it becomes event. Roll some 40 gr. Per bread piece and leave it to ferment for one hour. Place them in the oven, at 190 oC (370oF.) for some 15-20 minutes. Leave it in the oven until it´s lukewarm. Once ready place the bread piece on a dish and enjoy!

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