The cocoa used for this single origin chocolate bar is grown the the Oro Verde co-operative in the Andes. Craftsman Josef Zotter describes it as “The mildest cocoa I’ve ever come across – a mirror of the people who cultivate it. Gentle, balanced and genuinely native.”
The beans for this bar have an inherent fruity-spicy flavour profile, and they are roasted very slowly and at low temperatures. The nibs are then conched for 34 hours. Despite the long processing time, this chocolate remains very raw, wild and earthy. We found it to be a strong, intense and bitter 100% dark chocolate from Peru. One for those who like to live on the edge.
Josef Zotter is one of the long established heroes of the craft chocolate movement. He has worked tirelessly to secure cacao supply in parts of latin America and beyond where makers are all too often disincentivized to grow cacao, due to pressures from local gangs and cartels. He also has an outstanding chocolate factory – The Zotter Experience – that is a must for any chocolate loving visitors to Riegersburg, Austria.