{"product_id":"depetris-riccardo-alternative-monviso-macambo","title":"Depetris Riccardo - Alternative Monviso – Macambo","description":"\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eRanked in the \u003ca title=\"Top 100 Chocolates\" href=\"https:\/\/hellochocolate.com\/pages\/top-100-chocolates\"\u003e\u003cstrong data-end=\"791\" data-start=\"765\"\u003eTop 100 Chocolates\u003c\/strong\u003e\u003c\/a\u003e in the World.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis bar is part of \u003cstrong\u003eDepetris Riccardo \/ Depetris…i Ciculaté's\u003c\/strong\u003e \u003cem\u003eCioccolato del Monviso\u003c\/em\u003e line, made in Revello at the foot of Mount Monviso — a UNESCO World Heritage site in the Piedmont region of Italy. Rather than conventional \u003cem\u003eTheobroma cacao\u003c\/em\u003e, the Macambo is crafted from the beans of \u003cem\u003eTheobroma Bicolor\u003c\/em\u003e, a wild relative of cacao known across Amazonian civilisations as Pataxte or Macambo. Riccardo Depetris works bean-to-bar using artisanal systems that preserve the full character of these alternative seeds — a labour-intensive process for a raw material that sits almost entirely outside commercial chocolate production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e Unlike conventional dark chocolate, the Macambo produces a distinctly \u003cstrong\u003ebeige-coloured bar\u003c\/strong\u003e with a flavour profile closer to dried fruit than to cocoa bitterness — creamy, enveloping, and rounded, with gentle nuttiness and a smooth finish. For experienced chocolate drinkers this is a genuinely different sensory experience: familiar enough to read as chocolate, alien enough to surprise.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAward \u0026amp; Recognition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe \u003cstrong\u003eAlternative Monviso — Macambo\u003c\/strong\u003e earned \u003cstrong\u003eGold\u003c\/strong\u003e at the 2026 International Chocolate Awards (European Bean-to-Bar Competition) in the Alternative Cacao category, scoring \u003cstrong\u003e90.4 points\u003c\/strong\u003e — the highest gold in its category. Depetris also took Silver in the same category for his Cupuaçu bar (88.4), making him the standout maker in alternative cacao at ICA 2026.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting \u0026amp; Pairing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAllow the bar to melt slowly — the creaminess and dried-fruit character reveal themselves gradually rather than immediately. Pair with a \u003cstrong\u003elightly oxidised white wine\u003c\/strong\u003e (an off-dry Chenin Blanc or Pinot Gris) to echo the nuttiness, or with \u003cstrong\u003eroasted almonds and dried apricot\u003c\/strong\u003e for a textural pairing that stays in the same flavour register. For coffee drinkers, a \u003cstrong\u003enatural-process Ethiopian\u003c\/strong\u003e with low acidity is a particularly clean match.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e \u003cbr\u003eThe \u003cstrong\u003eAlternative Monviso — Macambo\u003c\/strong\u003e is one of the rarest bars in the world — a gold-winning, artisan-crafted dark chocolate made not from \u003cem\u003eTheobroma cacao\u003c\/em\u003e but from its wild Amazonian cousin. Beige in colour, creamy in texture, and unlike anything in conventional chocolate, it's a bar for curious palates and serious collectors.\u003c\/p\u003e","brand":"Depetris Riccardo","offers":[{"title":"Default Title","offer_id":45865021341882,"sku":null,"price":11.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4988\/3578\/files\/depetris_riccardo_chocolate_macambo.jpg?v=1779204068","url":"https:\/\/hellochocolate.com\/products\/depetris-riccardo-alternative-monviso-macambo","provider":"Hello Chocolate","version":"1.0","type":"link"}