Fortunato Dark Chocolate Cayenne Pepper Apricots
Our wonderful chocolatier and culinary adventurer Javier Valencia developed them.
We take dried apricots, coat them in our delicious 68% Fortunato No. 4 dark chocolate, and then sprinkle them with cayenne pepper.
These are my brother Brian's favorites.
I tend to be biased against spice.
I generally opt for food with limited heat.
However, in preparation for making this announcement, I spent some time with a bag of these beauties.
They aren't over the top spicy.
The cayenne comes on at the end.
Dried apricots are tart and have a lovely jelly texture.
Our coating of 68% dark chocolate on the outside adds sweetness, but not too much, and also contributes a wonderful creaminess to the mouthfeel.
If it wasn't for the cayenne, these would be extremely addictive.
Dark chocolate apricots are hypnotizing. The texture is so very pleasing.
But then comes the spice.
For me, after three apricots the accumulated spice was enough to snap me out of the relaxed, gurgling, unconscious chewing state I'd drifted into.
The heat keeps you honest.
There are many health benefits to eating dark chocolate apricots that I don't have space to get fully into.
Suffice it to say that dark chocolate is very heart friendly, and apricots are high in vitamin c and soluble fiber.
A quick google search will add complimentary information to my three nutrition facts above.
From our family business to you, enjoy!
Our chocolate is heavy metal free. Visit https://fortunatochocolate.com/pages/faq to see our testing results.
All of our products come with a no questions asked 100% money back guarantee. If you are dissatisfied with any product for any reason simply email info@fortunatochocolate.com to request a full refund.
Chef and Restauranteur Eric Ripert - "I am a chocoholic. This chocolate made with Peruvian Pure Nacional beans is the best chocolate I have ever tasted."
American Pastry Chef Norman Love - "Fortunato No. 4 is the standard by which fine chocolate must be measured.”
French Pastry Chef Patrick Roger - "One taste and I knew I must have Fortunato No. 4 for all of my customers in France."
Swiss Pastry Chef Roger von Rotz - "Fortunato No. 4 is the Rolex of Chocolate. It is unbelievable."
Australian Pastry Chef Igor Van Gerwen - "In my 30 years I have never experienced more rewarding chocolate. I recently visited the Marañón Canyon, the social responsibilities and sustainable farm practices engaged in the growing the cacao and making the chocolate, satisfy the conscience."
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