"This chocolate is the result of a special project that I have been working on for over 5 years. Piura, Peru has exceptional cacao with a high percentage of white cacao. I started trying to track down the source of it and met with many farmers that collectively sold their cacao to ASPROBO COOP. I found one farmer that had almost all white cacao on his farm and I worked with him on perfecting the fermenting and drying of this bean to enhance the wonderful apricot and lemon notes. I hope you enjoy eating this as much as I enjoyed creating it." -Eric Durtschi
Gabriel Amatller first made chocolate in 1797 in Barcelona’s Born district. By 1915 the Amatller factory produced around 11,000 kilos of chocolate a day! Their little art deco tins are steeped in history and just divine little pressies. Find them in our store today.