Chuncho Cacao (MIL)
• 600 gr Mil chocolate
Cacao shell crystals
• 130 gr Cacao shell
• 450 ml water
• 30 gr honey
Cacao butter
• 70 gr Cacao butter
Cacao Pulp gelatine
• 300 gr cacao Pulp
• 400 gr huampo bark
Chacho clay meringue
• 100 gr Egg whites
• 110 gr water
• 250 gr Panela (raw sugar cane)
• 50 gr Chaco clay
• 300 gr fresh cushuro
Powder of Muña
• 500 gr fresh muña


1. The Chuncho beans are selected based on their quality, which are then fermented in wooden boxes with neutral flavours for 5-6 days.
2. The beans once they are fermented are dried at 7% humidity, then are peeled. The skin of the cacao can be transformed into a tea.
3. The peeled beans are then ground to form the cacao nibs.
4. The cacao nibs are ground further to create a warm paste. Cacao butter can be made in this phase by pressing the paste further to extract the pure cacao fat from the paste.
5. The paste is then put into the rock mills and are processed until the texture of the chocolate is smooth and creamy, depending on the chocolate percentage desired, this process can take up to 3 days.
6. Once the chocolate is done being milled, the chocolate is then put in molds, then processed to the desired product.

Cacao shell crystals
7. In a bowl, combine the cacao shell with 450 ml water. Using an immersion blender, gradually add the honey until fully incorporated. Drain and transfer the mixture to a pot and set over medium heat. Stirring constantly, bring the mixture to 100°C, and let it reduce for 10 minutes.
8. Strain again and freeze.
9. Put the frozen mixture in the blender and mix it until it is broken like a granita.
Cacao Butter
1. Over low heat, melt the cacao butter until it reaches the texture of oil.
Chaco meringue
1) Place the panela and water in a pot and let it reach 117 degrees.
2) Slowly whisk in the syrup to the egg whites till it form peaks.
3) Fold in the chaco clay powder carefully and spread on siplats and dehydrate for 10 hours.
4) Break it into Little pieces.

Cacao Pulp gelatine
2. In a pot of boiling water, cook the huampo bark for about 40 minutes or until a gelatinous texture is achieved.
3. Strain and cool.
4. Put the cacao pulp in the blender add the huampo’s liquids until you get a uniform mixture.
5. Keep cold.
1. Select the desired cushuro sizes and forms.

Muña Powder
1. Place the muña, including the stems, in a dehydrator. Dehydrate the leaves at 40°C (104°F) for 2 hours, until dry, then pulverize.

1. Place a circle of chuncho cacao in the bottom.
2. Beside the cacao, place the gelatine,
3. On the base of the plate, place the cushuro mixed in cacao fat
4. Cover the spaces with cacao crystal
5. On top, the chaco meringue and the muña powder.

Celebrates local
Celebrates local