ranked in the top 100 chocolates in the world.
origin & craftsmanshipthis chocolate bar comes from artisan chocolatier vigdis rosenkilde, crafted with rare chuncho cacao beans from the santa ana plantation in the cusco region of peru. what makes this cacao special is its age and lineage: the trees are mature and genetically diverse, producing beans with remarkable aromatic depth. rosenkildes gentle fermentation, precise roasting, and meticulous conching preserve the nuanced terroir of santa ana in every bite.
flavor profileat 70% cacao, the santa ana bar delivers a complex and elegant taste experience. it opens with floral and citrus brightness, followed by layers of stone fruit and red berries, and finishes with deep cocoa richness and subtle spice. the progression is smooth and refineda balanced interplay of brightness and depth without harsh bitterness.
tasting & pairing guide
let a square rest on your tongue so its fruit and floral top notes emerge first, followed by warmer cocoa richness that settles into the finish.pair this bar with a medium-bodied red wine such as pinot noir or a fruity grenache to echo its berry and floral notes. for a non-alcoholic option, a bergamot-infused black tea or light oolong complements its aromatic profile. to add texture and amplify flavors, enjoy with dried cherries or roasted hazelnutseach bite enhancing the chocolates layered complexity.
summary
the santa ana 70% bar by vigdis rosenkilde is a sophisticated expression of peruvian terroir, marrying vibrant fruit, floral nuance, and rich cocoa depth. its beautifully layered flavour and refined finish make it an exceptional choice for dark-chocolate lovers seeking depth, balance, and craft in every bite.
