Not far from the Amazonas region where cacao trees are generally understood to originate before cultivated by Mayans into Meso America is the source for our second chocolate offering. Peru is gaining traction once again as a seriously respected cacao producer. The bean we sourced comes from a Fair Trade and Organic certified co-op.
The bean is premium Criollo stock making for a fairly mild chocolate that takes a roast on the lighter side best. There are subtle notes of soft tropical fruits like banana and peach in the finish. Coming this week is a 70% dark chocolate. I’ll be experimenting with an extra dark version of this bean this weekend. My hunch is that this bean from Peru will make an excellent >80% chocolate. The acid bitterness and astringency is pretty tame in tasting the freshly roasted nibs.
Johannah Marie’s painting of San Juan Capistrano in San Antonion, TX will grace the front of this 2oz chocolate bar.