In 2009, Valrhona created Andoa Noire to enrich our Single Origin Grand Cru chocolates’ aromatic range with an intensely bitter dark couverture. Its name is a tribute to a now-extinct native Peruvian dialect which was spoken in the Loreto region of the Peruvian Amazon.
Andoa is made from cocoa beans carefully selected by Valrhona’s experts and their local partners in Peru. This Single Origin* Grand Cru, with its *cocoa beans sourced from the Piura, San Martín and Amazonas regions, is made exclusively from the best organic ingredients, which is just one example of the ways Valrhona is committing to sustainable development.
This uncompromising organic chocolate with a very high cocoa content is both acidic and extra-bitter and an excellent representation of the Peruvian terroir.
Christophe Devaux - R&D PROJECT MANAGER VALRHONA
SENSORY PROFILE
Andoa Noire’s nutty notes conjure up Peru’s warm, fragrant air, while its hints of woodiness and bitter edge seem to melt into the tranquil twilight atmosphere.
