Peru sits close to the Amazon cradle where cacao first evolved, and it still holds a remarkable genetic range. Few origins vary so much from one valley to the next.
In the dry north, Piura grows a white-seeded cacao that yields mild, fruity chocolate with little bitterness. High in the Cusco region, cacao grows at altitudes that would defeat it almost anywhere else. Amazonian cooperatives, including Asháninka communities, produce beans with a deeper, fruitier profile. Peru has also become a leading grower of organic cacao, so if you are browsing for organic single-origin bars, expect to see its name often.
Peru chocolate to try
Sorted from mildest to darkest
