A unique black beer was launched at Anvers chocolate factory in Latrobe on Black Friday by celebrity chef Ben Milbourne.
Black Inca is the latest release from Seven Sheds Brewery and is made with rare Fortunato # 4 cacao beans from Peru, as well as organic quinoa and oats from Kindred, Tasmania.
“These remarkable cacao beans are the real ‘hero’ in Black Inca,” says Seven Sheds owner/head brewer Willie Simpson. “We wanted to create a beer that was every bit as complex, delicate and mysterious as the cacao itself.
“Other breweries have made chocolate-infused beers but once I heard the fantastic story behind Fortunato # 4, I knew we had to give it a shot. Locally-grown quinoa adds a nutty character and, of course, also originates from Peru, while the organic oats provide a creamy texture which complements the distinctive cacao flavours.”
Anvers Confectionery is Australia’s sole importer of Fortunato # 4 chocolate which hails from a remote mountainous region of Peru. Earlier this year, Anvers’ founder/managing director Igor van Gerwen travelled to Peru for the annual harvest at the Fortunato cacao farm.
“In my 30 years of searching for different varieties of single-origin chocolate, I have never tasted a chocolate this intense,” says Mr van Gerwen. “The floral aromas and exotic fruit flavours make Fortunato # 4 a very complex, powerful chocolate which finishes with minimal bitterness.”
In fact, Fortunato # 4 cacao belongs to the “Original Cacao” strain, thought to have been wiped out by disease around 100 years ago. While Anvers imports the finished Fortunato # 4 chocolate product, they have also started bringing in a supply of cacao beans for Seven Sheds Black Inca.
Igor van Gerwen is returning to Lima, Peru for an international chocolate conference in July, this time accompanied by his 14-year-old daughter Kate van Gerwen.