Making our chocolates in Peru not only provides us with exceptional cacao, but ancient super foods like Quinoa and Kiwicha (amaranth).
Take a look at the ingredients that give our chocolate character .All of our ingredients come from Peru.
Locally sourcing our ingredients increases the standard of living of the small farmers with whom we work. We go beyond just buying cacao beans.
The cocoa beans used in our chocolates are not very well traveled. They come from small pieces of land farmed in remote areas of Peru. The soil in this part of Peru imparts a variety of flavors that your other bars don't have.
We take the fermented and dried beans to our factory, located only a short drive from the cacao fields. At the factory, we take great care in identifying the most aromatic beans and separate those for our dark chocolate line. The selected beans then start their transformation into chocolate. We process the beans as much as necessary, but no further, to ensure our chocolate retains the flavors naturally found in our beans. Better beans mean better flavors.
Cacao has more flavors than red wine and we want to preserve these flavors. Our chocolates are produced in small batches to ensure each bar adheres to our strict quality standards. Mass produced chocolates lose these flavors, providing a very flat flavor trip.
Each piece of our chocolate has a different flavor that you try to identify only to have a new flavor delight your senses as you eat the next piece. We preserve all of the natural flavors of our beans.
Farmers in our part of Peru not only get a fair price for their beans, they are paid well for their beans, because they produce high-quality beans.
Higher quality beans fetch a higher price because of their value. Our farmers won a certificate at the Salon du Chocolat in Paris for aroma.
With this award more multi-national chocolate companies are buying beans from eastern Peru, this competition is increasing the price farmers receive, beyond even fair trade standards.
