A sweet and milky 48% Peruvian bar, it has a creamy mouthfeel and a light toffee sweetness.
ABOUT THE MAKER
You may have seen renowned chef, restauranteur, and pastry maker Jordi Roca on his own episode of Netflix’s The Chef’s Table. A trailblazing culinary figure, he discovered the magic of cocoa on a visit to the Awajún native community in Peru. He saw their under-appreciated dedication to the craft of cocoa farming, and determined to make bars that – as with wine – resemble the people who create them. He partnered with chocolatier Damian Allsop, and together they have successfully launched a boutique hotel and café in their hometown of Girona.
The beans in this bar were sourced from the Awajun native communities of the Amazon rainforest in eastern Peru. They underwent a four-day fermentation in wooden crates in the village of Utt, before being dried and exported to Europe.