Today we are trying bean to bar chocolate bars from Peru! Peruvian chocolate tends to be soft fruits with the flavour of them being more in the north grown beans and getting milder further south.
Fruition Dark Milk Chocolate With Fleur De Sel, a small bean to bar-based Catskill Mountains of New York. It’s a 66% dark milk chocolate made from fine Peruvian cocoa beans and enhanced by a touch of sea salt. The intensity comes from the floral salt that then blends away to the level of deep creamy milk chocolate that isn’t lacking a punch that most milk chocolates do.
The Chocolate Tree Peru 80% Nacional. The Chocolate Tree is based in Edinburgh and one of the rare few British companies that are producing bean to bar chocolate. Smooth bar with interesting apple and tea notes makes for an interesting and very pleasant eating experience.
Duffy’s Star of Peru 40% Milk Chocolate. I tried some of this beautiful back last year at Paul A.Young chocolate making class and fell in love. Fudgy flavour, slight biscuity note to the bar. A real gem of milk chocolate. The tasting notes meant to taste fruity but think I was having a rubbish tasting day as was struggling to get past the delicious dairy note. One bar that won’t last too long.
Parlus Peru 75%, I picked up a slight wasabi flavour but not heat, a wonderful earthy, nutty flavour with an incredibly slow melt of this luxurious bar as if it was butter on your tongue. An outstanding bar which was my dad’s favourite bar in this tasting and I left him the crumbs to polish off as I was getting puppy eyes when mentioned clearing away and the rest of the bars.
Zotter Peru 82%. Incredibly smooth which when given as a part of a blind taste test you would imagine you had been milk chocolate due to the beautiful palette coating properties. More astringent flavour with notes of orange and deep caramelised sugar, a powerful character.
Ara Chocolat, Tingo Maria 70%. The beans bought from a local co-operative and on their wrappers highlighting an animal or bird that relies on the environment cocoa is grown in to continue to survive in the unique area. A beautifully fragrant bar with notes of honey and plums, a rich dessert note bar. I’ll have to plan a return visit to Paris to get more!
Have you tried any chocolate from Peru?
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