Blanco de Criollo

Amedei’s fourth Golden Bean winner, awarded by the Academy of Chocolate in London in 2013, Blanco de Criollo captures the full richness and finesse of Peruvian cacao.

Crafted from rare local beans, it comes from plantations managed by small-scale farmers who embrace sustainable agroforestry practices—growing cacao alongside fruit and timber trees in landscapes naturally rich in biodiversity.

The beans are fermented for seven days in tiered wooden boxes, then slowly sun-dried in solar tunnels for 7 to 12 days—a meticulous process that enhances the unique aromatic profile of this extraordinary cacao.

The result is a refined, perfectly balanced chocolate: smooth on the palate, with delicate acidity, notes of honey, subtle hints of wood and dried plum, and a sweet, jam-like finish.