Depetris Riccardo - Cioccolato Del Monviso Peru Chuncho Cuzco, 75%

Ranked in the Top 100 Chocolates in the World. Origin & Craftsmanship This bar is part of Depetris Riccardo / Depetris…i Ciculaté's Cioccolato del Monviso line, made bean-to-bar in Revello at the foot of Mount Monviso, Piedmont. The cacao at its heart is Chuncho — one of the oldest and most genetically isolated varieties in Peru, grown in the Urubamba Valley of the Cusco region at altitudes up to 1,000 metres, in the same highland corridors the Inca once travelled between the Andes and the jungle. Depetris selects the beans directly, processing them in-house through every stage — roasting, grinding, refining, conching — on equipment that includes Monviso stone in the milling process, grounding the tropical origin literally in Piedmontese terroir. Flavor Profile Chuncho cacao at 75% is characteristically complex without aggression — expect dried fruit and subtle nuttiness in the top notes, with a smooth, rounded body and a long, clean finish. The high altitude of the Cusco plantations and the age of the trees contribute a depth that distinguishes Chuncho from lower-grown Peruvian origins. The result here is a dark chocolate that rewards slow tasting: structured but not austere, single-origin but accessible. Tasting & Pairing Guide Allow a small piece to melt slowly rather than chewing — the layers open up over 30–40 seconds. Pairs well with a medium-roast filter coffee from a washed Latin American origin (Colombia or Guatemala), where the shared stone-fruit and nut notes create a clean harmonic. For something contrasting, try alongside aged Parmigiano Reggiano — the umami and salt snap the chocolate's sweetness into focus. A light, dry Amarone or aged Nebbiolo also works, echoing the dried-fruit register of the cacao. Summary The Peru Chuncho Cuzco 75% is Depetris at his most classically single-origin — no inclusions, no aromatisation, just an exceptional ancient-variety cacao from the highlands of Cusco, processed with the precision and patience of a maker who has spent years understanding what his equipment and terroir can draw out of fine beans. For those who want to taste where chocolate comes from.