The bar initially has a sharp, fruity aroma. Notes of apricot jam, hazelnut and cream all come through. The sweet jammyness also leads into floral hints of lilac. Finally a touch of lemon comes through on the end.
ABOUT THE MAKER
When Maxime and Elfi first decided to delve into craft chocolate, they returned to where they first met, in Elfi’s home country of Peru. Starting off in Lima, they visited Salon du Chocolat to begin the process of creating relationships with different producers. They then went on to visit a number of farmers and co-operatives to find their perfect beans.
For this particular bar, Qantu has worked with Asociacion de productores del VRAE. Though a relatively new producer, it has employed a specialist to help its farmers improve the agricultural techniques.
Chuncho is an ancient cacao varietal that is native to this particular part of Peru. The beans are especially small and therefore only need a very quick fermentation of about 3 days. This is done in wooden boxes after the cacao is dried in the sun. What they lack in size, the beans make up for in flavour: naturally mild with a multifaceted profile.