Peru, Cashmere Dreams 55%

Seulement 11 de disponibles
- CHF -10.50
  • CHF 10.50



Kind of production
Grand Cru

Origin Beans
Peru, Amazonas, Bagua

Origin Chocolate factory
Canada, Montreal

Aromas and notes
Animal: goat's milk.
Floral: lavender, rose, jasmine, elderberry, acacia, orange blossom, magnolia.
Fruity: plum, pear.

Variety of cocoa

Cocoa mass, cocoa butter, sugar, goat's milk powder.

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

Diet labels

More information

Elfi and Maxime are the founders of the Qantu chocolate brand. They travel throughout Latin America in search of the purest cocoa flavours. They criss-cross the plantations in search of native cocoa beans with exceptional aromas to create chocolates that will surprise your taste buds.

The Qantu adventure began in 2014, when they visited a plantation in Alto El Sol (Peru). There they discovered the passion and pride of the producers for cocoa and decided to explore the world of cocoa. This is how Elfi and Maxime discovered the concept of 'Bean-to-Bar' chocolate. This very special chocolate is full of flavours that are as powerful as they are varied, leaving plenty of room for exploration and creativity. And the duo have more than one string to their bow: Elfi comes from a cocoa-producing country (Peru) and Maxime from a chocolate-consuming country (Canada)!

In the summer of 2016, the first cocoa beans were on their way to be imported. It wasn't an easy start, but through perseverance, the Qantu bars won two gold and silver medals at the Academy of Chocolate Awards in London in June 2017. Since then, they have continued to create award-winning bars and to amaze us with their creativity, like with an unclassifiable Palo Santo wood-smoked chocolate.

The choice of the name Qantu is not insignificant. It refers to the first place where the two founders met, and is therefore a powerful symbol for them. In fact, it's the name of the national flower of Peru and Bolivia, originally from the Peruvian Andes.


Grande Bagua" Criollo cocoa is grown in the town of Bagua in the Amazon region of Peru. It is characterised by its fruity notes on the palate and by its quality.
The Bagua region, in the upper reaches of the Amazon, offers the perfect climatic conditions for growing cocoa, with high rainfall and altitude giving the province a high level of production. The region's rich gene pool is dominated by the CCN-51 Colección Castro Naranjal variety (75%), the Criollo variety (22.5%) and the ICS95 variety (2.5%). The Criollo variety is known as Fine Flavour Cocoa (FFNC) or "Fino de Aroma" for its high quality flavour. Despite the importance of cocoa to the regional economy and its high quality of aroma and flavour, yields from native fine-flavoured cocoa are low due to its fragility. Today, the Criollo is threatened by more robust cultivars such as La CCN 51 "Colección Castro Naranjal", which is a cross between different cocoa varieties, including Criollo, Trinitario and Forastero.