This white chocolate made from Peruvian cocoa butter surprises with an extravagant aroma.
Fresh green notes meet light caramel and delicate liquorice. This delightful taste sensation is the result of the careful cultivation of the endemic Piura Blanco cocoa variety by Norandino farmers in the villages of Puerta Pulache and Paimas in northern Peru. They ferment the cocoa beans in wooden boxes before they are dried under a roof in the sun. After that, the Norandino cooperative in Piura City produces the cocoa mass, from which the Cacao El Rey company in Tarapoto presses the cocoa butter.
The Zurich chocolate manufactory Laflor has been producing wonderful chocolates since 2018. Only first-class cocoa beans from small producers are processed. Through direct purchasing, Laflor remains true to its transparent, appreciative and cycle-thinking philosophy and pays the farmers the high cocoa prices with which it appreciates their work.
The gentle processing in small batches, without any additives, enhances the unique flavours of the cocoa. The incomparable taste makes their chocolates unique.
