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Dark Fortunato No 4 Peru
68% Organic Pure Nacional
Fortunato No.4 chocolate is genetically certified to be “Original Cacao”. The pure Nacional Cacao was thought to be extinct in 1916. Later on Criollo and Foresterra varieties were and are being sold as Nacional; they are not!!! The Cacao beans were discovered 10 years ago by Brian Horsley and Dan Pearson in the Maranon Valley in Peru. They have been genetically certified as the original cacao by the U.S. Department of Agriculture. The beans are grown at 3250ft and produce purple and, unique to this variety, white beans.
Brian Horsley has set up a farm and still works with the farmers to produce these exquisite unique cacao beans. The beans are shipped off to Switzerland and made into couverture chocolate using traditional roller conching methods.
Fortunato No.4 is the most sought-after chocolate in the world. Anvers Confectionery is proud to have the exclusive rights to be able to introduce it into the Australian market.
“In my 30 years as a Chocolatier I have never experienced a more rewarding chocolate than the Fortunato No. 4 Peruvian Nacional. The complexity and balance of the flavour profiles satisfy my tastebuds. The social responsibilities and sustainable farm practices engaged in the making of this chocolate, satisfy my conscious.”
— Igor Van Gerwen
Tasting Profile
- Good clean snap and gloss (high cacao butter)
- Fruit aromas and flavours hit first followed by very, very long lingering dark roasted nut accents. Balanced acidity.
- Low bitterness for 68% cacao (due to white beans) and a background of savoury (Umami)
- This is a very powerful complex chocolate like no other (think Venezuela Criollo x10)
Facts
- Chocolate from unique bean certified "REAL" Nacional
- 100% Organic: no lecithin, no Vanillin, no pesticides, no fumigants. No need for vanilla as the chocolate has abundance of aroma and flavour
- No slave labour – producer works with the farmers in the fields
- Chocolate produced on old method conching roller
- Melted chocolate is very liquid chocolate – easy to work with (high cacao butter- no cacao powder)
Profile
Milk Fortunato No 4 Peru
47% Organic Pure Nacional
Here is the milk chocolate version of our famous Fortunato No.4. The pure Nacional Cacao used in this milk chocolate was thought to be extinct in 1916. 10 years ago Brian Horsley and Dan Pearson re-discovered 24 Pure Nacional cacao trees in the Maranon Valley in Peru. They have been genetically certified to be the original Nacional variety of cacao by the U.S. Department of Agriculture. The beans are grown at 3250ft and produce purple and, unique to this variety, white beans. However, due to the low tannins and bitterness in the white beans, we have been able to develop a low-sugar and high cacao-content milk chocolate. Most milk chocolate on the market contains between 30 and 38% Cacao. This milk chocolate has a cacao content of 47%. Because even some famous DARK Belgian chocolate varieties only contain 45.5% cacao. In short: this is a full-bodied milk chocolate with a similar cacao content as a Belgian Dark couverture!!!
Fortunato No.4 Dark and Milk are the most sought-after chocolates in the world. Anvers Confectionery is proud to have the exclusive rights to be able to introduce these into the Australian market. "I have tried many varieties in my 30 years as a chocolatier and I find the balance of the Fortunato No.4 cacao bean and the rich dairy used the best I have ever tasted." Igor Van Gerwen
Tasting Profile
- Good clean snap and gloss (high cacao butter)
- Soft fruit aromas followed by a balance of light roasted cacao and creamy dairy.
- Low bitterness for 47% cacao content milk chocolate (due to white beans) and a slight hint of sodium. The words "perfect balance" spring to mind.
Facts
- Chocolate from unique bean certified "REAL" Nacional
- Fortunato No4 has been scientifically proven to be genetically purer then other varieties marketed as Nacional
- No slave labour – producer works with the farmers in the fields
- Slow growing variety of sustainable cacao
- Chocolate produced on old method conching roller
- No cacao powders (no chalkiness), no palm oil or trans-fats used in the manufacturing