Globe Trotter

Chocolate has spent the last 500 years traveling the globe. From its humble beginning in the jungles of Central America to being a worldwide commodity, it has changed us for the better. Chocolate makers can be found from Switzerland to Vietnam and each year more daring and exciting chocolate concoctions are being made.

In 1876, the first chocolate bar was made in Switzerland and incorporated milk for the first time. Belgian chocolate is famous because it has been working with cacao long before the Swiss. The Ivory Coast, Ghana, Nigeria, and Cameroon produce almost 70% of the world’s cacao beans today. Spain still has a delicious recipe for drinking chocolate that they picked up in the 1500s.

But, where is the best place to find pure chocolate? Undoubtably, where it all began. It spans the world, but it is best from its origin. Central and South America are still the most picturesque places to walk through cacao plantations and feel connected to where these delicious treats all began. So, although you can talk a walk-through Mexico, a stroll through Ecuador, it is worth stopping in Peru.

Peru mostly produces what is known as fine or flavor cacao beans (which is close to 75% of its total production). Also, these flavors tend to change based on where the cacao is cultivated. It is just like grapes to wine- where it grows makes a difference. Peru has twelve major growing regions, making its cacao some of the most diverse flavor profiles in the world.

Also a fun fact, in 2020 Peruvian chocolate swept the International Chocolate Awards by winning 17 awards across the major categories.