The rare and fine cocoa beans for this chocolate come from a small farmers' cooperative in the Piura region of northern Peru. They are beans of the local varieties Marañón Nacional and Nativo Peruano (including the Gran Nativo Blanco variety). The latter naturally have a high proportion of white beans, which give the chocolate fresh citrus and floral notes. Overall, the characterful dark chocolate is characterized by a long-lasting taste. Roasted cocoa nibs also provide a crunchy texture.

Wallonia, the French-speaking part of Belgium, is home to Chocolaterie Legast. Founded in 2003 by Thibaut Legast and winner of numerous International Chocolate Awards, the company is known for its authentic "bean-to-bar" approach. This means that the entire production process, from the cocoa bean to the finished chocolate, is in the hands of the chocolatiers. Thibaut Legast is actively supported by Patricia Forero, who previously worked for years with cocoa farmers in Colombia to develop high-quality fine and aromatic cocoa for export. After the two crossed paths, Forero became part of the Legast team and has since played an important role in the development of varieties and the post-harvest treatment of cocoa beans. Legast also relies on the best ingredients and a traditional, artisanal production process that brings out the unique character of the cocoa beans - mainly from Venezuela, Peru, Colombia and Ecuador - and gives the chocolates a perfect, melt-in-the-mouth texture and a distinctive flavor profile.

Sales description:

Dark chocolate 75%

Ingredients:

Cocoa butter, milk powder

Origin / provenance:

Belgium

Responsible food business operator:

Legast Artisan Chocolaterie
Chaussée du Roeulx 409
7060 Soignies
Belgium