Award winning chocolatier Ramon Perez creates unique candy bar using Alto el Sol

“Sudachi, Hazelnut and Alto el Sol Candy Bar”

Ramon Perez, the owner of Puur Chocolat in Sacramento, California was among a group of pastry chefs that traveled to the Alto el Sol plantation in Peru with Cacao Barry last fall. They experienced how the cacao that is used to make Alto el Sol is grown, harvested, fermented and dried.
To quote Ramon, “it was the most humbling experience of my life” making an emotional connection with the families that grow the cacao. The chefs worked side by side with the farmers, learning what it takes to create this world class cacao.
He was inspired by this memory, and also by the wide variety of citrus that is grown in the region to create his “Sudachi, Hazelnut and Alto el Sol Candy Bar”

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