Peru traditionally offers cacao that often leans either towards soft fruits, if grown in the north of the country and fairly mild but complex if grown further south as the former often has a fair proportion of Curaray cacao bean, and sometimes even the Arriba Nacionale that Ecuador has become famous for, whilst the south has a greater amount of Contamana cacao present (see this post for more information and the map near the bottom).
What is striking about the aroma are the floral notes that will jump out at you and then strangle your nasal passage with deep salinity. The flavour distils this sensation and produces a condensed thick cut marmalade flavour upon fried bread. That description doesn't do it justice given that this origin is responsible for some stunning chocolate not least the Zotter range of Peru, most notably the 100%, the Apotequil from Coppeneur and the Piura from Original Beans.
There may be no striking high notes, but this chocolate is more of a comforting experience than a rave up (do people still have those?)
|Dietary||May contain traces of dairy, nuts, soya, gluten.|
|Ingredients||Cacao solids, cocoa butter, sugar, soya lecithin 75%|