Morin’s 63% dark chocolate ‘Chanchamayo’ from Peru.
The taste of this chocolate
“The cocoa is cultivated in the central rainforest of Peru Citrus fruit aromas gently tickle the taste buds, spicy and with a strong cocoa flavor but remain soft with a hint of honey,” says Morin himself
Morin also writes about his own taste note: “The above-mentioned aromas stem from our own experience of chocolate and do not have to dominate your own taste experience” – in other words: discover for yourself what this bar brings to you.
Contains: cocoa beans, cane sugar, cocoa butter, sunflower lecithin
Allergy note from the maker: may contain traces of milk, nuts and sesame.
Awards: silver at Academy of Chocolate 2017. Silver at International Chocolate Awards EU.
About the maker: Morin
In Donzère in the French Provence (about fifty kilometers above Avignon), the company has been making chocolate since 1884, and since 1958 it has really been made from bean to bar. Father André started here and gave the name to the company (officially ‘A Morin’), nowadays son Franck is in charge.
A beautiful rich tradition, a real family business and a rich assortment of single origine chocolates.
See also a nice interview from 2012 at the ‘Salon de Chocolat’ in Paris with Franck Morin: