% 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 Woody
When creating Alpaco, the first Grand Cru from Ecuador, Valrhona explored the subtle floral aromas of Ecuadorian cocoa trees. These cocoa trees have strong notes of astringency, which is why they were previously used in blended chocolates. “Alpaco” comes from the term “Alpa” meaning “plain” in Quechua (indigenous language of Ecuador). This name is a tribute to the Ecuadorian terroir and its unique culture.
Valrhona has maintained long-term relationships with Ecuadorian producers for the past decade. Together with our partners, we selected an iconic Ecuadorian cocoa variety called Arriba (also known as Nacional) to develop Alpaco. This fine aromatic variety benefits from a very favorable natural environment (with a mild climate and moist, rich soil) and outstanding local expertise that has been nurtured since the 17th century. A processing technique that includes short fermentation periods helps to preserve all Arriba’s aromatic qualities.
"When I discovered Alpaco almost 20 years ago, I was amazed by its orange blossom and jasmine notes, which made me want to explore the world of cocoa even more."
Florent Coste - COCOA TECHNICIAN VALRHONA
Alpaco’s accents of nuts and woody notes take you sailing down the Amazon River through its lush wilderness.
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.
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