One highly coveted cacao origin, two different iterations with a milk bar and a dark bar.
Discover the differences in flavour profile and melt with these creations made in Peru itself by Tribar. Good if you like deep fruity notes which linger in your mouth for quite a bit.
Milk version: Excellent as dessert, pairs well with sweet red wine (ask your local wineshop to recommend something with low tannins) and also pairs well with most milky coffees such as flat whites or lattes.
Dark version: Excellent with spirits, particularly single malts or black coffees. A more 'masculine' version of the two, with some spice and light wood notes.
About Ucayali Rover cacao:
"Ucayali River Cacao is a central fermentary that works with cocoa farmers along the Ucayali River outside of the Peruvian city of Pucallpa. The region has historically been afflicted with unrest from narco-trafficking and the presence of the Shining Path militant group. Ucayali River Cacao has partnered with USAID and Alianza Peru to give local farmers access to an alternate market to cocaine. Working with around 400 smallholder farmers with one to three hectares of land each, Ucayali River Cacao buys wet cacao at a premium price." - Meridian Cacao Co (specialty cacao traders)
