Description
This 66% dark chocolate bar is crafted with heirloom gran blanco cacao from Joe Huachez’s personal estate in La Pareja, Piura, Peru. Famous for adding pulp juice back to the beans during fermentation, the cacao is known for its vibrant acidity and low bitterness.
Craft & Origin
Johnty Tatham produces Lucid chocolate in the Coastal Wairarapa region of New Zealand from a remote farm location. He employs a rigorous bean-to-bar process using Gran Blanco cacao sourced from the personal estate of Joe Huachez in La Pareja, Piura. As the oldest genetic lineage in the region, Gran Blanco is distinguished by an exceptionally high white bean count of 65%, yielding a profile naturally low in bitterness. These resilient trees have adapted to the arid Piura desert, surviving up to three months without water—a stress that concentrates flavor. To further elevate the harvest, Huachez employs a signature fermentation technique, reintroducing strained cacao pulp juice back into the beans to amplify their vibrant, high-acidity character. The chocolate production focuses on highlighting these electric, fruit-forward aromatics through precise roasting and controlled conching processes. This technical approach yields a sophisticated bar that celebrates original vision and extreme terroir through the expressive medium of Joe Huachez’s Gran Blanco cacao.
Flavor & Texture
Primary notes of citric cacao pulp, sweet currants, marcona almond. The texture is smooth and structured with a crisp, professional snap.
How to Use
Allow a piece to melt slowly to experience the bright acidity and development of bold cocoa flavors.
Why We Like It
We value the technical focus on Joe Huachez’s specialized fermentation and the rare adaptation of cacao to a desert environment.
Technical Details
- Size: 50g
- Origin: Masterton, New Zealand
- Varieties: Piura Blanco (Peru)
- Production Method: Bean-to-bar
- Dietary Notes: Soy-free, dairy-free ingredients
- Pairs With: Light-roast coffee, dried citrus, pisco