It is in Peru that we find the oldest traces of cocoa, consumed as a beverage 5000 years ago. Gran Palo Blanco is a variety endemic to the Chulucanas region and its name refers to its high rate of white beans, more delicate. The Norandino cooperative helps the 30 producers to select the best cocoa trees, cultivated in agroforestry alongside avocado or banana trees. This bean is one of the most awarded in Peru.

Aromatic profile: sweet notes of yellow fruits (pear, quince)

Barre Clandestine’s approach is demanding. They select rare beans with a single criterion: taste. They blindly test different terroirs and look for complex flavors of fruits, spices or flowers. Like a mixologist, they assemble carefully selected beans and ingredients to create original recipes.

Having joined the world of chocolate out of passion, it seemed essential to Barre Clandestine to manufacture chocolate in an eco-responsible way. They only work with certified organic producers and they are attentive to the working conditions on the plantations. For this quality requirement and to remunerate the work at its fair value, they pay their beans 6 times the trade price.