Dark Chocolate Bar 77% – Single-Origin Sacred Valley, Cusco, 50g
5674 El Camino Real
STE H
Carlsbad CA 92008
United States
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Chuncho cacao, the ancient variety of the Incas, in a 77% bar.
- Nutty and herbal
- Cinnamon
- Intense and evolving
Chuncho cacao grows in small pods on old trees around Quillabamba, in the high jungle below Machu Picchu. It is genetically limited, slow to ripen and never industrialised — which is exactly why it tastes the way it does: nutty and herbal up front, a run of cinnamon through the middle, and a long, evolving finish. We source it from the same family farmers who supply our Sacred Valley ceremonial cacao.
Who it's for
- Best for Explorers who want something they haven't tasted before. Chuncho is one of the rarest cacao varieties on Earth and it tastes nothing like commodity chocolate.
- Intensity High but rounded. Warm and spiced rather than sharp; the flavor keeps changing as it melts.
- Sweetness Low — 5 g of coconut sugar per 20 g serving.
- Pairs with Cinnamon-spiced coffee, a dry red wine, toasted walnuts, or your evening cup of Sacred Valley ceremonial cacao.
What's in the bar
Cacao
77%
Ingredients
Cacao, coconut sugar, cacao butter
Net weight
50 g (1.8 oz) · 2.5 servings
Origin
Sacred Valley — Cuzco, Peru
Cacao type
Native cacao · Chuncho, the ancient Cusco variety
Diet
Vegan · Dairy-free · Soy-free · No lecithin
| Per 20 g serving · 2.5 servings per bar | Amount |
|---|---|
| Calories | 120 |
| Total fat | 9g |
| Saturated fat | 6g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 0mg |
| Total carbohydrate | 9g |
| Dietary fiber | 0g |
| Total sugars | 5g |
| Includes added sugars | 5g |
| Protein | 2g |
| Iron | 0.2mg |
Percent daily values are on the pack. Contents may melt — avoid direct sunlight and heat above 80 °F.
Sacred Valley, Cuzco, Peru
Made with native Chuncho beans sourced from small family farmers in Peru's southern jungles, along the lower valleys of the ancient Inca Empire.
In the Sacred Valley below Machu Picchu, Chuncho cacao grows in small pods on trees around the town of Quillabamba that have stood for generations. The cool mountain air and slow ripening bring out balanced notes of herbs, nuts and a trace of spice.
Altitude
~3,400 ft (1,050 m) above sea level
Climate
Cool mountain air, slow ripening, high-jungle rain
Grown by
Small family farms around Quillabamba, Cusco
Also from this origin
The Amazon was never untouched wilderness. It was never conquered, either. For over ten thousand years, people lived in partnership with the land — tending fields, following rivers, and carving what they learned into stone — long before the Olmec, the Maya, the Aztec, or the Inca. Archaeologists call this record Paleoamazonia.
We designed this mould to tell that story: the grid is a field, the winding lines are the rivers that shaped it. The Amazon taught us to look. Now we search all of Peru for what's left of native, wild cacao. Nearly impossible. Exactly why we keep going. Native · Wild — the promise we're keeping.
77% Dark Chocolate — FAQ
Yes. Every Cacao Adventures bar is plant-based: cacao, coconut sugar, cacao butter. No milk, soy, gluten, peanuts or tree nuts in the recipe (sacha inchi is a seed), and no lecithin, vanilla or emulsifiers. Made in a facility that also handles other cacao products — the pack carries the current allergen statement.
5 g of added sugar per 20 g serving, all from coconut sugar — about 25% of the bar by weight. For comparison, a typical supermarket dark chocolate carries 8–12 g per 20 g. The 77% on the front is the share of the bar that is cacao (cacao mass plus cacao butter).
Our ceremonial cacao is 100% cacao paste in coins or blocks, made for drinking. This is a 77% eating chocolate from the same Sacred Valley origin — the same beans, tempered into a bar with coconut sugar. Think of it as the origin's flavour in snackable form. If you want the drink, start with the Sacred Valley ceremonial cacao.
Native cacao is an original regional variety — here Chuncho, the ancient Cusco variety — grown from local genetics rather than the high-yield hybrids that dominate commodity chocolate. Preserving these genetics is the point of Cacao Adventures. Every bar is single-origin and single-harvest (2026).
Chocolate softens above about 80 °F (27 °C). We ship from Carlsbad, California, and in warm months we recommend adding heat protection at checkout. If a bar arrives soft, let it firm up at room temperature or in the fridge for 20 minutes — flavour and safety are unaffected, though the surface may show a light bloom.
Cool, dry and dark — 60–68 °F is ideal, a cupboard is fine, the fridge is not (condensation dulls the flavour). Sealed, the bar keeps for 12 months; once opened, wrap it and enjoy within a few weeks.
Bean to bar in Peru, close to the farms — which keeps flavour fresher, cuts freight and keeps more value at origin. Manufactured for Cacao Adventures LLC, Carlsbad, California. Every lot of our cacao is third-party tested for heavy metals; see the current results.
