About one month ago, during my Friday off from work, I stumbled upon this small chocolate shop called Sican and it was a great discovery! Attracted by the shelves filled with chocolate bars and truffles, I could not resist a minute longer, and without hesitation decided to enter.
I was welcomed by Juan and Raffaele, the two owners, who kindly invited me to taste many different types of chocolate such as their 70% cocoa bars and their unique creation: chocolate truffles made mixing pure Criollo cocoa from Peru with Italian extra virgin olive oil — a real moment of pleasure!
As mentioned above, the cocoa they use to produce their chocolate comes all the way from Peru, more precisely from the Batangrande area in the North West of the country, where the Sican culture is originally from.
Sican chocolate is made with cocoa paste, cocoa butter and cane sugar, with no lecithin or vanilla, but the flavour is so intense, it’s like no other.
And what makes this chocolate even more special is the engagement and passion of Juan and Raffaele, who are trying to encourage and promote the sustainable cultivation of cocoa, the avoidance of all intermediaries and the redistribution of fair profits to all the real actors of Sican chocolate, thus improving the quality of life of many families in their native country.
