On his six hectares of mysterious and mountainous sloping forest in Cusco, Peru, our hero Don Maximo plants, harvest, ferments and dries the cocoa himself. In the eyes of Elfi and Maxime, Máximo is a hero; he has their admiration for his commitment to growing cacao and for conserving its pure and rare varieties. Máximo is so proud of his latest production that he refused to mix it with his other beans. When Elfi and Maxime discovered this microbatch, they immediately knew that it was just what they needed to complete the Qantu product line.
Origin of cocoa: Kimbiri, Cusco, Peru
Raised in Peru, Elfi Maldonado was travelling in her native land when she met Maxime Simard, who was to become her life partner. As their love for one another blossomed, a joint venture simultaneously came to fruition. In 2017 they cofounded Qantu, a bean-to-bar project with a meaningful connection to Peru’s distinct heirloom cacao.
The first three Qantu bars were awarded with two gold medals and one silver medal at the Academy of Chocolate Awards in London in June 2017.
But why the name Qantu? It's the name of the national flower of Peru and Bolivia, a flower which is native to the Peruvian Andes. The word Qantu comes from the native Quechua language and is pronounced 'Kantu'.
Nutrition Information per 25g (half bar):
Total Fat 11g
– Saturated 6g
– Sugar 5g
Refer to ‘Additional Information’ for allergens
cocoa beans, cane sugar, cocoa butter
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