Our dark chocolate from the Peruvian jungle. 75% cocoa from Peru.
Place of origin: Amazonas, Tocache, San Martin, Finca San Antonio.
Variety: criollo, forastero, trinitario and chuncho cocoa.
Ingredients: shelled cocoa beans from Peru, cane sugar from South America, cocoa butter from cocoa beans from the Dominican Republic.
Roasting: Handmade at low temperature.
Storage: Cool and dry 18 C°.
Allergens: May contain traces of milk (including lactose), almonds, hazelnuts
Rolando Herrera - Peru
Made in Gruyères, Switzerland by master chocolatier Richard Uldry. The Gruyères chocolate factory, 1663 Gruyères