Description
Crafted from single-harvest VRAE-99 cacao from Juan Laura, Peru, this bar is elegantly infused with premium Sauternes from Bordeaux. The cacao’s natural stone-fruit notes are seamlessly integrated with the wine’s signature honeyed citrus sweetness.
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 organically sourced cacao from Peru, specifically the VRAE 99 variety from farmer Juan Laura. The cacao nibs are infused with premium Sauternes wine—selected because their flavor profiles are a perfect match—to elevate one another before being dried and crafted into dark chocolate. The chocolate production focuses on highlighting the intrinsic characteristics of Peruvian cacao through precise roasting and controlled conching processes. This technical approach results in an elegant bar that celebrates an original vision and harmonious aromatics through the expressive medium of Juan Laura cacao.
Flavor & Texture
Primary notes of stone-fruit, honey and citrus. The texture is viscous with a slow melt.
How to Use
Pair this bar with a glass of late-harvest dessert wine or a creamy blue cheese.
Why We Like It
This bar demonstrates Tatham’s ability to execute complex infusions with technical precision and restraint.
Technical Details
- Size: 50g
- Origin: Wairarapa, New Zealand
- Varieties: VRAE-99 Single harvest, produced In Nueva Esparanza farm by Juan Laura in VRAEM, Cusco, Peru
- Production Method: Bean-to-bar
- Dietary Notes: Soy-free, contains sulphites
- Pairs With: Sauternes wine, blue cheese, hazelnuts