Peruvian Cacao & Chocolate
When people think of “good” chocolate, Swiss or Belgian varieties often come to mind. Not to knock chocolate coming from these countries, but when it comes to fine flavor, aka really good chocolate*, not much holds a candle to what you can find in Peru.
Genetically, cacao’s origins trace back to the part of the world currently known as Peru & Ecuador. (Chocolate, however, roots its origins in Central America, but I’ll save that for another post!) The country of Peru contains more growing regions than any other cacao-growing country in the world, which means more potential diversity in varieties and flavors than any other cacao in the world. Historically, and still to this day, most of the cacao grown in Peru has been sold on the commodities market and exported to countries where cacao does not grow (Switzerland and Belgium, for example!) But this is changing quickly, as is the quality of craft chocolate that is being produced here in Peru.
Cacao is one of the things that originally drew me to this country, and I’m fortunate to have spent a fair amount of time on many different cacao farms here, learning about how to to grow it and, more importantly, the post-harvest processes. Prior to this, I had been in the world of cacao and chocolate for a long time, but I am constantly humbled at the complexity and commitment, and amount of work (!!), involved in bringing this beautiful food to the world. I’m also very fortunate to have gotten to meet some of the best chocolate makers in Peru (and, some, arguably some of the best in South America, or even the world!) Craft chocolate-making is not something you get into to get rich; it’s a passion; it’s an art; and it takes tremendous skill, fortitude and patience.
I also feel very fortunate to have some of these beautiful chocolates available here at The Green House Peru for you to experience and enjoy (and maybe even take home!) I also offer 2 hour Peruvian craft chocolate tastings by reservation if you feel the call to follow me a bit further down this delicious rabbit hole, and/or a variety of drinking chocolates; a selection that was inspired by both traditional recipes and modern takes I’ve created based on the “personalities” of different beans I’ve come across in my explorations.
*What classifies as “good” is, of course, subjective. Here, I’m really referring to chocolate that has been groomed by the chocolate makers from the moment the fresh fruit is harvested off the tree and the raw seeds/beans tasted, through the post-harvest processes of fermentation, drying, roasting, peeling, grinding….until the moment it’s poured, wrapped and packaged, specifically to amplify specific flavor notes they detected in that initial taste.
**If you’re a chocolate-lover and find yourself in the Barranco neighborhood of Lima, you must stop by the chocolate & cafe haven, El Cacaotal/Ciclo’s Cafe, owned and operated by some dear friends and TRULY the best selection of the best cacao & coffee Peru has to offer!