Working together with this chocolatier was an easy choice... Their mission is simple:Make the best chocolate in Peru and we think they may have done it by seeking out rare cacao from tree to bar and working with small producers to firstly select the trees where the cacao will be grown and be harvested. This serves to guarantee the cacao’s traceability and strain for the best possible chocolate.
The cacao for this bar is grown in the Cuzco region of Peru, several hours and many thousands of feet below the famous citadel of Machu Picchu.
The bar features lightly sweet notes which start off fruity, but fade slowly into a fresh, fruity herbality. The final herbal note last longer than one might expect, due completely to the character of the cacao used.
Made with just two ingredients – cocoa beans and sugar – it’s a wonderful illustration of the range of flavours hidden within the cocoa bean.
May contain traces of milk, nuts and peanuts.
Winner of an abundance of chocolate awards, including International Chocolate Awards and Academy of Chocolate.
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