The fine cocoa in this chocolate comes from the Peruvian Andes, more precisely from the mystical Inca Valley in the Cuzco region. These are cocoa beans of the old local Chuncho variety, which is characterized by rich aromas and was already cultivated in the times of the Incas. The beans come from cocoa trees that are more than 200 years old and are traditionally cultivated on small farms. The dark milk chocolate made from them is characterized by a delicate melt and a unique character underlined by subtle pineapple notes.

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:

Milk chocolate 50%

Ingredients:

Cocoa beans (Peru), cane sugar, milk powder, cocoa butter.

Origin / provenance:

Belgium

Responsible food business operator:

Legast Artisan Chocolaterie
Chaussée du Roeulx 409
7060 Soignies
Belgium