BEAN TO BAR DARK CHOCOLATE - PERU CUSCO VALLEY
ACADEMY OF CHOCOLATE INTERNATIONAL NEWCOMER 2017
FAIR PAID COCOA
INGREDIENTS: COCOA MASS, RAW CANE SUGAR, COCOA BUTTER
CACAO VARIETY: CRIOLLO/TRINITARIO
FLAVOR: SLIGHTLY FRUITY, DRIED FLOWERS, GRASSES
Unless otherwise indicated all raw materials are from organic farming
Peru is a country in western South America and borders Ecuador and Colombia to the north, Brazil to the east, Bolivia to the south-east, Chile to the south, and the Pacific to the west.
Chuncho trees, some of which are up to 200 years old, grow to unusual heights for cocoa not far from the Inca site of Machu Picchu. Chuncho cocoa is one of the most aromatic and oldest cocoa varieties in the world.
When Georg sent me this sample, he told me:
The Chuncho dark chocolate has a hard snap because these special cacao beans have a lot of cocoa butter, and it has a very creamy texture because we may this chocolate in our 10 kg melanger that can grind the chocolate very fine.
I could not agree more! A chocolate bar chromatically impressive and incredibly creamy, that melts slowly, densely, and fleshly. The stunning Rosso Mogano vibrant color whispers all the powerful and satisfying sensations that a human being can experience.
Spicy and fruity aroma. The taste is chameleon-like and expressionist, especially in its response to changing fruity quality. I have enjoyed different tasting experiences:
the less chocolatey profile distinguished by the overwhelming tamarillo (Andean fruit) flavor easily comparable to passion fruit, piquant tomato, kiwifruit, and guava in taste followed by dried flowers and grassy undertones;
the voluptuous and revealing chocolatey scenario where the sweet-tart pineapple is followed by dried flowers and grassy undertones finishing with a touch of walnut bitterness.
As Leo Tolstoy said: “All great literature is one of two stories; a man goes on a journey or a stranger comes to town". Now tell me, how do you feel when you taste chocolate?
Thank you so much, Georgia Ramon