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 a type of high altitude cacao called Chuncho, grown in the Cuzco region of Peru, several hours and many thousands of feet below the famous citadel of Machu Picchu.
The bar features deliciously sweet fruit flavor at the onset that slowly dissipates to leave a light herbal freshness.
This chocolate is created as closely to what the Incas would have achieved with their cacao.
Made with just two ingredients – cocoa bean paste 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.
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