Alpaco 66% is a celebration of Ecuador’s unique cocoa heritage, the cocoa beans are sourced from nine different terroirs across Ecuador, including Vinces, Quinindé, La Union and Naranjal.

Alpaco’s flavour opens with notes of sweet spices and dried fruits, balanced by subtle earthy tones of cinnamon, and finishes with a gentle bitterness and woody undertones. It is this unique blend of spice, fruit and wood that gives Alpaco its distinct, alluring character which is perfect for both classic and adventurous chocolate creations.

While originally cocoa from this region was often blended due to its strong astringency, Valrhona’s careful fermentation and processing methods have allowed Alpaco’s finest notes to shine, resulting in a chocolate couverture that is as refined as it is versatile.