SOMA Ucayali River Peru 70% Dark Chocolate Bar - Limited Edition
65 gram bar - Toronto, Canada
From the back of the bar: Made from cacao grown along the mighty Ucayali River in the Amazon jungles of Peru. Historically, this was a dangerous coca-growing region, with heavy presence of drug trafficers. But, a government program to quell narcos activity in the area, and help to make sure cacao farmers are paid premium prices, has helped keep the narcos at bay. Ucayali River Cacao works with over 400 small family farms each with 1-3 hectors of land. Local varieties cacao are called "comen" and are Trinitario clones. Pods are collect by boat and beans are fermented, dried and blended to preserve the flavors of the region. Tasting notes: mission fig, banana bread, orange blossom
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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