Chaleur B Chocolat

Chaleur B Chocolat - Peru Ucayali 72%

40 g Fine Dark Chocolate
Rating: 4.0 out of 5 stars
Regular price $12.40 USD
Sale price $12.40 USD Regular price
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Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
This bar comes from Chaleur B Chocolat, a craft chocolate maker based in New Brunswick, Canada. Made from single-origin cacao sourced in the Ucayali region of Peru, this bar reflects Chaleur B’s bean-to-bar ethos: careful fermentation, thoughtful roasting, and fine refinement that showcases the unique character of the cacao’s terroir.

Flavor Profile
At 72% cacao, this chocolate opens with rich cocoa depth balanced by bright fruit and citrus highlights, followed by nutty warmth and subtle coffee-like undertones. The finish is smooth and layered — lively yet grounded — revealing complexity without harsh bitterness.

Tasting & Pairing Guide

Let a square melt slowly on your tongue so the fruit-bright top notes surface first, then allow the cocoa richness and gentle warmth to emerge.
Pair this bar with a medium-bodied red wine like Pinot Noir or a soft Grenache to echo its fruit and cocoa interplay. For a non-alcoholic option, a floral oolong or jasmine black tea complements the chocolate’s nuanced profile. To add texture and contrast, enjoy with dried berries or toasted hazelnuts, which enhance the bar’s layered character.

Summary

The Peru Ucayali 72% bar by Chaleur B Chocolat is an elegant, origin-driven dark chocolate that harmonizes bright fruit notes with deep cocoa richness. Its balanced depth and refined flavour make it a delightful choice for fans of nuanced, artisanal chocolate.

Vegan, Dairy-free

This very fragrant chocolate is made with beans from Peru, more precisely from the region around the Ucayali River. This is a region that has been awarded several times at the International Chocolate Awards, but which remains little known to the general public because, despite the quality of these beans, production is still very limited today. The reason is that the coca plantation there eclipsed that of the cocoa for several years. Working with USAID and Alianza Peru to provide a more profitable alternative to the cocaine market, operator Ucayali River Cacao collects and processes quality beans from a collective of nearly 400 smallholder farmers.  This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice to bet on the typical aromatic profile of a given terroir.   Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

Cocoa mass, organic sugar. 

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.