This intense 72% dark chocolate bar has a light aroma with suggestive hints of spice and grass. It is a fairly chunky chocolate, so let it rest on your tongue for a second before it starts to melt. With a delicious, marmalade like quality, notes of citrus warm the palate before dissolving into a nutty, spicy finish. You’ll notice that the texture of this bar is a little different to what you might expect to find in a fine chocolate bar, with a certain graininess that is characteristic of so many Peruvian bars. Whereas European made bars so often have a buttery texture imparted by added cocoa butter, those made in Latin America are often made without this addition, resulting in this distinctive texture.
Innato worked together with a cooperative of farmers from city of Jaén in the region of Catamarea to source the cocoa for this bar. Jaén is located in the north west of Peru where the climate is ideal for cacao. It’s mountainous terrain, warm weather and frequent rain make for a luscious climate in which fine cacao can be grown. Indeed, on the front of the attractive package you’ll even find a mark that clearly certifies that the cacao at the origins of this bar has been sourced from the highland jungle of the region.
For a delicious demonstration of the differences of terroir on flavour, why not compare this bar to its sister bar, the San Juan de Cheni, also from Innato. Both are created to a similar recipe, with the same 72% cacao percentage. The only real difference is the region in Peru where the cocoa is grown, with the two terroirs marked primarily by a difference in altitude. At the very first bite, you can taste the difference created by this one simple variable, making for a truly exciting taste adventure.
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