% of main ingredient
67% of Cocoa
Delicate floral notes of jasmine and orange blossom give way to a long finish of refined bitterness and woody flavors.
Flavor Profile Sweet Spices
Secondary Notes Dry Fruits
Hint of WoodyProduct Information
The Upper Amazon Valley was home to the first cacao trees. Starting in the 17th century, cacao growing began flourishing in this warm humid climate and fertile soil. ALPACO owes its delicacy to this unique combination of natural environment and local expertise that created growing conditions found nowhere else. Valrhona created ALPACO, the 1st Grand Cru of Ecuador, as an invitation to experience the delicate floral notes of Ecuadorian cacao varieties. In fact, they had always been used as blend chocolates because of their distinctively strong flavor profile with citrus notes. Valrhona created a Pure Ecuador Grand Cru de Terroir to showcase this signature profile.
Coating – Molding – Bars – Mousses – Cremeux&Ganaches – Ice Cream&Sorbets
Grapefruit – Hazelnut – Lime – Lychee – Cinnamon – Coffee – Gingerbread – Vanilla – Caramel – Licorice
67% of Cocoa
Sugar 31%, Fat 39%
3kg bean bag - 5572
Carton fèves 12kg - 19851
Contact your distributor to check the availability in your country.
Morant Bay is a chocolate with an air of purity and elegance, and distinctive notes of camphor that bring it freshness.
Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate.
You are using an outdated browser. Please upgrade your browser to improve your experience and security.