% 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 – Moulding – Bars – Mousse – Cream mix & Ganache – Ice creams & sorbets
Grapefruit – Hazelnut – Lime – Lychee – Cinnamon – Coffee – Gingerbread – Vanilla – Caramel – Licorice
67% of Cocoa
Cocoa 67% (min), Sugar 31%, Fat 39%
3kg bean bag - 5572
12kg bean box - 19851
This product may contain traces of nuts.
This Grand Cru Blend is characterized by balanced acid and slightly bitter notes that yield hints of dried fruit and strong cocoa.
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.
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