The story of Chuncho cocoa from Peru is one of rediscovery. Similar to an ancient idyll rekindled with passion, when the time comes.
As rare cocoa scouts, the co-founders of PLAQ, Sandra and Nicolas, tasted this impressive high-altitude bean in 2019, to say the least. Even before the opening of the factory-boutique on rue du Nil.
After four years of work, his time has come. Mastered, full of meaning, it makes its entry - silent but no less triumphant - into the PLAQ catalog. For general delight.
Chuncho cocoa, from the bean to the PLAQ
Chuncho cocoa comes from 15 ecosystems of the sacred Urubamba Valley in Peru, in the Cusco region. It was historically produced by the Machiguengas, an indigenous people who already traded it during the time of the Incas. A legendary imprint that sounds like the start of a film.
However, 10 years ago, the Chuncho cocoa tree species was threatened. Producers earn the same amounts as with a hybrid cocoa, CCN51. Discouraged, they threaten to cut down their trees. Despite their precious cultural heritage. And the danger this represents for biodiversity.
That's without counting on Justine, co-founder of Cacao Latitudes . A hike in the Venezuelan jungle during a university internship introduced this young Marseille native to the difficulties of cocoa farmers in rural areas. Her life changed forever. She is therefore ready to do anything to preserve this extraordinary native bean.
Under his leadership, Cacao Latitudes created a certified organic native Chuncho cocoa sector. The latter can count on the coffee infrastructure of a partner, ECOM. The Chuncho cocoa harvest takes place from January to April, which corresponds exactly to the coffee downtime. The Original Beans company is also interested in protecting this indigenous bean and is committed to purchasing the cocoa.
Coming from a mountainous region, cultivated at altitude, the Chuncho cocoa bean develops a lot of fat to protect itself from the cold. A typicality that makes Chuncho cocoa sweet at high percentages… but also difficult to control. It is colder and more humid than in most cocoa-growing regions. It is therefore difficult to achieve the heat necessary for fermentation.
A number of challenges that PLAQ chooses to take on with this solid partner, already at the origin of Gran Nativo. Sandra and Nicolas even made the trip to the Peruvian mountains in 2019. On the way to Machu Picchu, they passed a pass at an altitude of 4,000 meters to descend towards the Chuncho plantations. A meeting that leaves a lasting mark on them, despite harvests that are still too irregular. Always in the back of their minds, Chuncho cocoa is evolving at the same time as PLAQ, whose boutique factory will soon see the light of day.
After a few years, the Chuncho bet was successful. One of the oldest and richest in aroma beans in the world has been sustainably saved. The quality of the cocoa is there. And producers are once again living proudly from their agroforestry production. Will you be seduced in turn?
What PLAQ likes about Chuncho cocoa
What makes Chuncho cocoa exceptional is once again its fat content, which is double-edged. Vector of delicacy and technical difficulty.
If we master it, as Margherita now does in the workshop for transforming the bean into chocolate, we obtain a very beautiful 84% pure dark. Full-bodied without being tangy.
Chuncho cocoa reveals itself to be fruity, floral and cocoa-like. At the start, we can distinguish notes of flowers, black cherries and passion fruit. A hint of sweet pepper too, an evocation of mulled wine. A round, cocoa and creamy finish, with accents of almond dried fruits.
Chuncho cocoa in the eye of PLAQ
Whatever anyone says, we are always marked by our first loves. Imperfect, they leave behind fond memories. Some people return to it with relish after a jump in time. We understand each other ?
To your PLAQ.
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Chuncho Pure Dark Chocolate 84% Organic cocoa beans organic Chuncho origin Urubamba Peru (84%) and organic unrefined cane sugar origin state of São Paulo Brazil (16%). Without lecithin. No added cocoa butter.
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Sandra Mielenhausen and Nicolas Rozier-Chabert founded PLAQ in 2015. Guided by their love of chocolate, they surrounded themselves with Chloé Doutre-Roussel, Bean to bar ambassador, to open their factory-boutique in the 2nd arrondissement of Paris. Made on site in limited quantities, PLAQ chocolate is pure, from its ingredients to its packaging, including its taste. After their signature product, PLAQ, a slab of chocolate without a square, they now offer their know-how in bars, drinks, pastries, rocks and coated dried fruits. For chocolate lovers, chefs who reinvent gastronomy and all those who share the love of things well done.
