La Ibérica: over a century of sweet Arequipeñan tradition
The famous arequipeñan chocolate: La Ibérica – Peru
Founded by Spanish entrepreneur Juan Vidaurrázaga Menchaca over 100 years ago, La Ibérica is dedicated to producing and selling the most delicious chocolates, along with toffees, marzipans, nougats, and other confectionery products. A pioneer in the sweets industry among companies engaged in candy-making, it is internationally recognized. La Ibérica was the first chocolate factory in Peru.
At the beginning of the 20th century, the Vidaurrázaga family moved from Spain to Peru, settling in the city of Arequipa. Juan, son of Don Vicente Vidaurrázaga and Doña María de las Nieves Menchaca, had the idea of making chocolate and traveled to Europe to gain more knowledge on the subject. In 1909, La Ibérica was born, with just a stone grinder to select the cocoa. The founder himself would peel and grind the cocoa beans.
For over 60 years, La Ibérica’s factory operated on Jerusalén Street. In 1992, it was relocated to the Arequipa Industrial Park. Their first handcrafted product was drinking chocolate.
Chocolates with tradition – La Ibérica
La Ibérica’s chocolates are made with cocoa sourced mainly from the La Convención Valley in Quillabamba, a city in Cusco. This valley, located in the edge of the Peruvian jungle, is famous for its Chuncho-type cocoa. La Ibérica selects and processes the cocoa directly in Quillabamba.
Their catalog includes the Classic Line, featuring chocolates with 70% and 57% cocoa content, indicating the percentage of cocoa solids present. This line offers a wide variety of products that showcase the true flavor of cocoa, the tradition, and the history of the city of Arequipa.
The Chocolatier Line features chocolates with various cocoa percentages: 46%, 52%, 57%, and 70%. The famous dark chocolates, which contain a high percentage of cocoa, stand out in this line — such as the Chocolate Pastilles with 70% cocoa. The Chocolatier Line maintains La Ibérica’s traditional formula, combining craftsmanship with industrial processes. The packaging is also designed to reflect elegance.
The Chocolate Factory Line, due to its design, evokes the magical places of Peru that attract both national and international tourists. This line also offers products with high cocoa content.
Especially well-known are the Milky La Ibérica chocolates, which reflect the careful selection and roasting of Cusco cocoa. They come in different presentations, such as Milky La Ibérica sugar-free, which contains 40% cocoa. Also noteworthy are the chocolates with pisco, with the cocoa percentage indicated on the wrappers.
Other La Ibérica products include marzipan pastes, molded into shapes of familiar fruits, and assorted toffees, such as milk and coffee flavors.
Awards won by La Ibérica
Among the recognitions received by La Ibérica are:
Gold Medal Diploma at the Exhibition of Samples in Rome in 1927.
Honor for Industrial Merit awarded by the National Society of Industries of Peru (SNI).
Awards from various editions of the National Peruvian Chocolate Contest.
Recognitions during the Salon of Cocoa and Chocolate, sponsored by the International Chocolate Awards.
Where to find La Ibérica chocolates
Currently, La Ibérica has over 50 stores in Lima. Its products are also sold at the Jorge Chávez International Airport, the Rodríguez Ballón Airport in Arequipa, shopping centers, supermarkets, and local stores throughout Peru. In addition, it exports its products to various countries, including the United States, Chile, and Bolivia.
The origins of Peruvian chocolate
Chocolate is a product born from cocoa grown in the Amazon rainforest of Peru, as well as parts of Ecuador and Colombia. Some argue that its origin was parallel to that of Mesoamerica, in what is now Mexico and Central America.
However, paleobotanical and phytogenetic research places its true origin in the Amazon Basin. Indigenous communities in this region had been cultivating cocoa for over 3,000 years. In Peru, even before the Inca civilization, cocoa was cultivated and prepared in infusions. It was considered a medicinal drink and was also used in rituals.
History tells us that the use of chocolate as a dessert began in the 16th century in Spain.
SOURCES:
LA IBERICA
PERU TRAVEL
PERU FOR LESS
HORECA