CHF 13.00
Recipe secret: a fresh Percoca peach of about 200 grams, delicately freeze-dried, exceptional cacao and a subtle touch of Espelette pepper. That’s it!
The small town of Quillabamba is located in the foothills of the Andes, in the South of Peru, to some only a few kilometres from the famous Machu Picchu.
It lies on the banks of the Urubamba river, on the edge of the sacred valley of the Incas. Its forests harbour a rare indigenous variety of cocoa: the Chuncho.
Cultivated by a hundred families in the strict respect of the organic agriculture and the agroforestry, at an average altitude of 1200 metres, this precious cocoa comes in the form of very small beans with delicate and concentrated aromas.
Harvested between January and April, it benefits from a gentle fermentation in wooden crates and natural sun-drying under the supervision of Peruvian agronomists.
| Weight | 70 g |
|---|---|
| chocolate | Fine cacao bar. Naturally Vegan. |
| cacao | 64% |
| origin | Provincia de La Convención, Perú |
| terroir | Quillabamba |
| variety | Chuncho |
| harvest | 2023 |
| roasting | 43 min at 104°C |
| conching | 72 hours |
| maturation | 14 days |
| ingredients | crushed Italian Percoca peach (35%), shelled cacao beans (Peru), cocoa butter, Espelette pepper (0.3%). Cocoa solids: min 64%. No sugars or sweeteners added. |
| allergy | Soy, gluten, dairy, egg and nut free |
| Nutrition information/100g | Energy: 623 kcal (2576 KJ), Fat: 51.3g (of which saturated fatty acids: 31.1g), Carbohydrates: 26.1g (of which sugar: 23.9g), Dietary fibre: 13.4g, Protein: 5g, Salt: 0.1g |
