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Piura Blanco


70 2015

Dandelion Chocolate

Tasting Notes: green grapes and warm molasses

In 2015, our friends Jael and Dan Rattigan at French Broad Chocolates in Asheville, North Carolina were working with a large co-op in Peru named Norandino. Dan and Jael had a new cocoa shipment coming in, and wondered if we might be interested in getting to know Norandino and their beans. We tried several sets of beans that Norandino produces and settled on our favorite, Piura Blanco. Once the beans arrived we tinkered for months to highlight their bright fruity and warm syrupy notes, and released our first Peruvian bar in 2016.

Piura Blanco cacao is named for the location it comes from (Piura) and the high percentage of aromatic white beans found in each pod (Blanco). These rare white beans contain softer fat molecules than other cocoa, making them unusually tricky to temper. Our chocolate makers say that this origin is extra-thick in the bowl, and very hard to work with – but the delicious results are worth it. The finished bar is lush and creamy, with a softer bite than most dark chocolate, and a lighter, almost caramelly color.
We’ve crafted a final, limited-edition batch of 70% Piura Blanco bars from our small remaining quantity of these special beans.

Ingredients and Allergens

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.


Two ounces (56g)

Learn More

Learn more about our cocoa beans and sugar the region, the farms, and the producers.

About Piura Blanco, Peru

We've wanted to make a Peruvian bar for a long time, but it wasn't until Dan and Jael Rattigan of French Broad Chocolates set our sights on the Norandino Cooperative in northern Peru last year that we were inspired to buy beans. After making a few sample batches from the beans Dan Jael gave us, we went in on a shipment together.

Producers who work with Norandino have different names and fermentation parameters for the beans they harvest from different altitudes and regions. The beans we buy are Piuro Blanco, named for the high percentage of white beans that appear in each pod (45%-50%). In Piura, the dry heat, higher altitude, and sunlight keep the cacao trees relatively disease-free.