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In the world of fine chocolate, few names carry a story as rich — or as improbable — as Fortunato No. 4. Lauded by world-renowned chefs, praised by chocolate connoisseurs, and celebrated for its deeply complex flavor, this rare chocolate is not only a delight to the senses — it is the result of a remarkable rediscovery and a story of preservation against the odds.
What makes Fortunato No. 4 truly exceptional isn’t just its taste. It’s the journey of how a nearly extinct cacao variety hidden in the highlands of Peru was brought back to life — and how a small team of passionate individuals transformed it into one of the most celebrated chocolates in the world.
The Lost Treasure: Pure Nacional Cacao
Fortunato No. 4 is made from Pure Nacional cacao, a variety once considered the finest in the world. In the early 20th century, this cacao was widely used in Europe’s most prestigious chocolate houses. Its reputation was built on an unusually smooth, floral, and complex flavor, with none of the bitterness typically associated with dark chocolate.
But in 1916, disaster struck. A devastating outbreak of disease wiped out the Pure Nacional trees in Ecuador — and for nearly a century, this prized cacao was thought to be extinct.
Rediscovery in the Peruvian Highlands
In 2007, Dan Pearson and Brian Horsley — two Americans working in Peru’s Marañón River Valley — encountered unusually flavorful cacao beans growing in isolated groves tended by local farmers. Curious about their unique characteristics, they sent samples to the USDA for genetic testing.
The results were astonishing: these beans were 100% Pure Nacional, the first confirmed discovery of the variety since its presumed extinction nearly a hundred years earlier.
What’s more, some of the beans were bicolored, meaning they contained both white and purple cotyledons — a feature that contributes to the chocolate’s unusually broad flavor spectrum.
Crafting Fortunato No. 4: From Bean to Bar
Realizing they had stumbled upon a cacao of historic and culinary importance, Pearson and Horsley partnered with a master Swiss chocolatier to craft what would become Fortunato No. 4 — named after the local farmer whose trees first yielded the rediscovered beans.
The process is intentionally small-scale and meticulous:
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Beans are harvested and fermented by hand in the remote mountain communities of northern Peru.
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No pesticides or synthetic fertilizers are used — the cacao is grown using traditional, sustainable methods.
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The beans are carefully transported to Switzerland, where expert chocolate makers handle the roasting, grinding, and tempering to bring out the full expression of flavor.
The result is a chocolate unlike any other — creamy, floral, citrusy, earthy, and complex, with a long, lingering finish. It’s often described as a dark chocolate that doesn’t taste “dark” at all, thanks to its incredibly low bitterness.
From Michelin-Star Kitchens to Home Pantries
Originally available only to elite pastry chefs and chocolatiers, Fortunato No. 4 has since become accessible to consumers through fortunatochocolate.com. Whether enjoyed as a tasting bar, drinking chocolate, or baking ingredient, it offers a rare opportunity to experience a piece of chocolate history.
In blind tastings, it has earned accolades from industry legends like Chef Thomas Keller and Chef Norman Love. But its true magic lies in how it makes anyone — from professional chefs to everyday chocolate lovers — pause, taste, and savor.
A Story of Revival, Respect, and Flavor
Fortunato No. 4 is more than just a premium chocolate. It’s a story of resilience, rediscovery, and global collaboration — between Peruvian farmers, American entrepreneurs, Swiss chocolatiers, and chocolate enthusiasts around the world.
It represents a commitment to preserving a rare genetic treasure, empowering local communities, and delivering excellence without compromise.
So the next time you break off a piece of Fortunato No. 4, remember: you’re not just tasting chocolate — you’re tasting a legacy reborn.
Explore more at fortunatochocolate.com and experience chocolate at its most exceptional
