Greetings from Peru!
I’m excited to share highlights from my recent trip to this beautiful country, where I had the chance to reconnect with Don Fortunato, a pivotal figure in the world of Peruvian Nacional cacao. It had been ten years since I last saw Don, and visiting him and his incredibly warm family was a true highlight of my journey.
Our reunion was as delightful as it was nostalgic. We enjoyed a memorable meal together, featuring fish cooked in cacao leaves—a traditional and flavorful dish that perfectly captured the essence of local cuisine. During our time together, I had the privilege of discussing the story behind Fortunato No.4 from my book, Chocolatier. It was particularly gratifying to share how we proudly feature Fortunato No.4 chocolate at Anvers Tasmania.
For me,  68% dark chocolate stands out as the pinnacle of chocolate craftsmanship. The lush, vibrant surroundings of Don’s place, with its rich wildlife and birds that thrive on the local flora, only reinforce my belief that this chocolate represents the Holy Grail of cacao.
