The cacao from Puerta Pulache near Piura, Peru is truly unique. This cacao has been grown in the Sechura desert for at least 1000 years. Cacao is almost never grown in this climate, but narrow river valleys flowing from the Andes provide the right micro climate to grow this distinct cacao variety.
Dick Taylor took great care when working with these unique beans. Their goal in making this bar was to essentially let the uniqueness of the cacao shine through. They chose to make this bar at 80% (darker than usual for them) to further allow the distinct character of this cacao to stand out.
Made with only cacao and cane sugar, this chocolate bar has notes of fudge, crisp apple and dates.
