Peru, Alto Piura 70%

Seulement 6 de disponibles
- CHF -11.40
  • CHF 11.40

Certification | Certification

Dark chocolate

Type of production
Grand Cru

Origin Beans
Peru, Alto Piura Valley

Origin Chocolate Factory
Switzerland, Geneva .


Fruity: apricots
Spicy: cade ( Juniper)
Woody: sandalwood

Variety of cocoa
Theobroma cacao L, cv. Gran blanco
Harvest 2022

Cocoa mass, cocoa butter, sugar.

May contain possible traces of milk, nuts, sesame, gluten and peanuts.


Dietetic labels | Dietary labels

More information

Orfève is based in Geneva and was founded by Caroline Buechler and François-Xavier Mousin. The chocolate factory masters all stages of production from bean to bar
Caroline and François-Xavier originally came from the watchmaking world, which explains the Orfève brand's watchmaking identity. From the name to the design of the tablets, a number of nods to the world of watchmaking make up the brand's originality. The two craftsmen also believe that the beans are real jewels and should be treated as such. The founders therefore apply extraordinary meticulousness and precision to every stage in the design of their bars. The beans are carefully selected by Orfève and come from the finest terroirs and varieties on the planet. Most of the plantations used by the factory are farmed organically and in agroforestry.
Orfève maintains production methods that are faithful to ancient practices. They are also traditional and gentle in order to preserve all the originality and nobility of the fine cocoa used in production. What's more, the factory produces 100% origin and vintage bars to showcase the different varieties of cocoa.
The result is Orfève's pride and joy: a unique and authentic Swiss chocolate.
Orfève chocolate soon attracted chefs such as Dominique Gauthier and Yoann Coiffard at Le Chat-Botté, Benjamin Luzuy at Café de la Plage and Svante Forstorp and Jonas Bolle at Natürlich. Each has chosen one of Orfève's flagship products to enhance their recipes. Discover authentic products that aim for nothing less than excellence.


Considered to be one of the cradles of original wild cocoa, Peru has preserved a rich heritage of native varieties, including the famous white beans of "Gran Blanco" or "Albino" cocoa. Rediscovered in the 2000s, and now considered one of the noblest in the world, known as "Fino de Aroma", this white-bean cocoa is grown in the fertile Alto Piura valley in the north-west of the country. The beans have floral and citrus aromas.
This region lies in the middle of an arid zone, with dedicated farmers exploiting the rivers of the Andes to make their plantations flourish. These small farmers have organised themselves into collectives and use agroforestry to make the most of their yields, growing cocoa alongside mango, citrus and rice.