Goodnow Farms - Ucayali, Peru 70%

Goodnow Farms - Ucayali, Peru 70%Ranked in the Top 100 Chocolates in the World. Origin & CraftsmanshipThis award winning bar features single origin cacao sourced directly from small family farms along the Ucayali River in Peruone of the Amazons major headwaters. The farmers transport their cacao by boat to the Ucayali River Cacao facility, where meticulous fermentation and drying ensure superior bean quality. Goodnow Farms presses its own cocoa butter from the same beans, resulting

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
This award-winning bar features single-origin cacao sourced directly from small family farms along the Ucayali River in Peru—one of the Amazon’s major headwaters. The farmers transport their cacao by boat to the Ucayali River Cacao facility, where meticulous fermentation and drying ensure superior bean quality. Goodnow Farms presses its own cocoa butter from the same beans, resulting in a deeply expressive, silky chocolate experience.

Flavor Profile
Balanced and layered, this bar is celebrated for its floral and herbal complexity, with prominent notes of lemon verbena, fig, and a delicate touch of peach. The addition of freshly pressed Ucayali cocoa butter lends an exceptionally smooth texture and coherent single-origin character.

Accolades & Awards
Ucayali 70% has earned a constellation of honors: Gold Sofi Award, multiple Academy of Chocolate Silver medals, Silver from International Chocolate Awards, and even Good Food Awards recognition in 2023—marking it as Goodnow Farms’ sixth consecutive win in that category.

Tasting & Pairing Guide

Savor the Ucayali bar slowly to let its floral, herbal, and fruity notes—like lemon verbena, ripe fig, and soft peach—unfold gracefully. Pair it with a light, fruity red wine such as Pinot Noir to echo the berry and fig undertones, or enjoy it with a delicate herbal tea like chamomile or lemongrass to highlight those floral layers. A crisp, lightly sparkling cider brings out its gentle acidity, while espresso introduces deeper roasted accents. For culinary pairings, try fresh stone fruits like peaches or apricots to mirror the bar’s fruity warmth, or pair with almond biscotti to add a toasty, nutty contrast to its velvety texture.

Summary

The Ucayali 70% Dark Chocolate bar is a masterclass in craftsmanship, from bean to bar. Its harmonious blend of floral, herbal, and fruit-forward notes is elevated by the use of single-origin cocoa butter and thoughtful processing. Consistently decorated with top-tier awards, it offers a refined and compelling taste of Peruvian terroir that stands out in the world of craft chocolate.