The Matsigenka is a Peruvian ethnic group that cultivates cacao chuncho—a variety of cacao use in this chocolate bar—in La Convencion located in the region of Cusco. The name of this community means “human beings” or “people” in their language (Arawak). Like many Peruvian communities, traditional medicine has been part of them through the years using medical herbs and trusting to shamans. Muña is a plant very well known as “Andean mint”. This chocolate bar made of cacao chuncho has the name Muña since this plant is aromatic. Cacao chuncho is a variety of cacao with flavors and diverse aromas that complements well with muña—which can produce a feeling of freshness in the mouth. The texture of this chocolate is creamy due to its high percentage of cacao butter. Likewise, you can find notes of berries, citric fruits, dried fruits, and a herbal taste of flowers like jasmine. Also, you will feel the freshness of muña when tasting this chocolate bar. Additionally, the level of darkness and astringency in this chocolate is very low.

INGREDIENTS
Cocoa paste (75%) (Theobroma cacao L.), cacao butter, sugar and muña

SUGGESTED USE

• Consume directly accompany with fruits, cheese, wine, or pisco.
• Keep in cool dry place at temperatures between 62 °F–68 °F (18 °C–20°C).

ADDITIONAL INFORMATION

• High-quality chocolate bar
• This chocolate bar won a silver medal in the International Chocolate Awards in 2017. Also, in 2018, this chocolate bar won a silver medal at the same contest through all candidates from the Americas.