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Ranked in the Top 100 Chocolates in the World.
Origin & Craftsmanship
This bar features rare Piura Blanco cocoa beans, sourced from the Piura region of northern Peru and carefully processed by Vigdis Rosenkilde to highlight the bean’s unique qualities. Crunchy cacao nibs—pieces of the same bean—are incorporated to provide texture and deepen the flavour experience.
Flavor Profile
Expect an elegant progression of flavours: the bright clarity of citrus and dried fruit, backed by subtler tones of caramel and nuts, finishing with the satisfying crunch of cocoa nibs.
Tasting & Pairing Guide
Let a piece melt slowly on your tongue to let the citrus and dried-fruit notes unfurl, then relish the mild nutty caramel finish followed by the nibs’ texture. Pair it with a vibrant fruit-driven red wine like a young Pinot Noir to echo the fruit character, or try a refined oolong tea to highlight the bean’s purity. For extra texture, serve alongside dried apricots or roasted almonds.
Summary
The Piura with Nibs 70% bar delivers a nuanced bean-to-bar experience combining rare Piura Blanco cacao with texture-rich nibs and a refined flavour profile. It’s ideal for chocolate lovers seeking complexity, clarity, and craft in one bar.