I’ll begin in Peru in the Marañon Cañon, Land of cashews and the Mother cacao.
Traverse the high ridges and the Panama isthmus to a place of volcanoes–Guatemala now.
Across the Pacific ten thousand miles where chai spices swirl in haze aromatic bridging Tuscan confection of cashews and of spices and of Marañon Cañon Mother cacao.
Guatemala Nahuatancillo Heirloom 40% white chocolate filled with gianduja of Peru Marañon Cañon 100% dark chocolate, cashews, and housemade chai spices.
A Little More About the Chocolates and the Bar
This bar begins with gianduja Fortunato Chocolate‘s Marañon Cañon pure white-seed Nacional 100% dark chocolate. We now believe this cacao is the ancestor of Ecuador’s famed Nacional varieties. The discovery of this unusual varietal was the impetus for the formation of HCP: Heirloom Cacao Preservation–a non-profit dedicated to discovering, identifying, and protecting unusual fine flavor cacao origins.
The bar is cast in Danta Chocolate‘s Nahuatancillo white, one of the more spectacular chocolate’s you’ll taste anywhere. While the Amazon of South America is the origin of cacao, Guatemala is the origin of chocolate, and Finca Nahuatancillo is one of HCP’s recent Heirloom designees.
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