Amlou'Choc · Berber cocoa paste by Chuncho Origins:Amlou'Choc Low rainfall concentrates the sugars

Low rainfall concentrates the sugars and requires a prolonged fermentation period (up to two weeks)

humid mountains along the Cahabón River

Alongside this traditional version

memory and concentration

Amlou'Choc · Berber cocoa paste by Chuncho Origins:Amlou'Choc Low rainfall concentrates the sugarsNative to southern Morocco, Amlou is a traditional Berber pastry made from three noble ingredients: roasted almonds, edible argan oil and honey. Long prepared by hand in families, it is an energetic, gourmet preparation deeply rooted in Berber culture. we have chosen to take this ancestral base and add our own touch of terroir and sweetness: roasted Sicilian almonds (70%) gourmet argan oil from Souss Massa (20%) a subtle touch of Moroccan orange honey