Tag Archives: Fortunato

Chocolate Week London 2012


Chocolate Unwrapped

13th-14th October 2012

A two day chocolate show featuring top chocolatiers and chocolate companies from around the world.

During this great event Chocolate Ecstasy Tours (Jennifer Earle) is following some of my products, I’m very greatfull to her and would like to support her, I really hope you all support her with buying some of my best chocolates, bars or other exciting products! Thanks and enjoy this wonderfull event.

Foto Selection “6”&”12″


Truffels Special 90% nocciola Piemonte “tonda gentile”, cacaopowder not alkalized “ElCeibo”.


Fortunato & cranberries, pommegranate, goji, pistachios and Grenada milk 38% & hazelnuts.

Fortunato 68% 2x25g.

Chocolate Ecstasy Tours Chocolate Ecstasy Tours guide locals and tourists around London to some of the finest chocolate shops for the ultimate chocolate experience.

Founded in 2006 by Jennifer Earle, a true chocoholic, she and her specially-selected chocoholic guides share their passion for all things chocolate with fellow chocolate lovers and offer a VIP treatment into the dark (and milk) side of the very best chocolate in London.

Whether you’ve lived in London your whole life or you’re just visiting, spend time a few hours relaxing and enjoying a walk around gorgeous London side streets and alleys, spoiling yourself with some of the most incredible chocolate in the world. On the exclusive Chocolate Ecstasy Tours for you and a maximum of 12 other people, you will receive special attention and learn all the chocolate secrets London has to offer.


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Fortunato No. 4 is made from prized Pure Naçional cacao beans.

Chocolatier Vercruysse is selected as one of the few chocolatiers world-wide entrusted with Fortunato No. 4, the extremely rare 68% Peruvian Grand Cru chocolate.


Pure Naçional, a rare and exotic cacao long thought to be extinct, has been discovered in a remote region of the Peruvian Andes. With its complex floral and fruit flavors, Pure Naçional dominated the world’s fine chocolate market until it was destroyed by disease in 1916. The legendary cacao was thought to be lost forever until only 23 trees were found growing in a remote Marañón River canyon with walls towering to 6,000 feet, creating a unique micro-climate that allows this cacao to thrive at previously thought to be impossible altitudes.


But most importantly, these trees produce pods with a very rare mix of white and purple beans, and in many cases, all white porcelana beans.  Stunned by this finding, samples were sent to the USDA and independent laboratories for DNA analyses.  It was the 4th of these samples that confirmed the authenticity of the genotype as the strain of cacao from which all others descend ~ that is, the mother of all cacao ~ Patricia’s Fortunato No. 4 is made from these precious beans. 


Named for the farmer who owns the isolated land where the trees grow, hand pickedFortunato No. 4 beans must be brought to fermenting and drying areas first by foot, then by burro, to motorcycle, and finally by all terrain vehicle. After years of site visits by specialists and over eighty drying and fermenting trials, the proper processing technique for the rare porcelana beans was determined, and the beans were brought to a renowned Swiss chocolatier able to use a special, very old conching machine to grind the beans in a manner that preserves the nutty, floral, and tropical fruit of Fortunato’sterroir ~ the unique flavor profile that comes from it’s soil.

For more information about the finding of Fortunato’sPure Naçional, including videos of the farm, interviews with the discoverers, testimony from members of the scientific community, and links to worldwide press coverage please click here.






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