Jewelled with pistachios, cashews and dates, this softly floral Rio Maranon cacao has no need for added sugar. All the sweetness comes naturally from the fruit and nuts. I make all my chocolate from 'bean to bar' in small batches from the best single estate cacaos in the world. To preserve the precious flavour notes this rare bean from the remote Maranon canon in Perun, I conche it for a huge 21 days. The best things are worth waiting for.