The prestigious Morin family have been making chocolate in France since 1884 and the company is now run by Franck Morin. In 1958 Franck’s grand-father, André, opened a chocolate factory and started to make bars. Morin source their cocoa beans from a range of places around the world, including Trinidad and Tobago, Ecuador, São Tomé and Principé, Madagascar, Venezuela and Jamaica.
About the cacao
The Peruvian Chanchamayo province in Junin lies between Amazonian cloud forest Tarapoto and the cultural capital Cusco. Chanchamayo is the nearest jungle region to Lima (the proper capital of Peru). This selva is known for its waterfalls, citrus fruits, coffee beans and of course cacao.
This French-made 100% cacao bar opens with its rich chocolatey body, yielding to citrus and almonds during the melt. The mouthfeel is creamy with a slight coarse texture, signature of Morin.