% of main ingredient
67% of Cocoa
Floral and Oaky: Alpaco's delicate floral aromas melt into ultra-chocolatey notes
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.
2°10’2.7”S / 79°56’8.1”W
67% of Cocoa
Sugar 31%, Fat 39%
Tablette 70g - 12358
May contain nuts and gluten.
Contact your distributor to check the availability in your country.
Citrusy and fruity : A subtle fusion of fruity and citrusy notes from Grand Cru Manjari and the fruity sweetness of orange.
Powerful & Tannin-Rich: Abinao's very high cocoa content makes this a consistently bitter chocolate with flavorsome tannins and a pure taste of raw beans
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