Food - Drink
Why Fortunato No 4 Has Been Called The 'Rolex Of Chocolate'
BY LISA CURRAN MATTE
Years ago, gear and food supplier Dan Pearson and his stepson Brian Horsely discovered an extremely rare variety of cacao — so rare that it was declared extinct around 100 years before their discovery. Known as Nacional, this cacao is now used to make the premium-grade, critically-acclaimed Fortunato No. 4.
Horsely moved to the Peruvian jungle and built a cacao processing plant upon the amazing discovery, then co-founded Fortunato No. 4 with Pearson. The duo then partnered with Franz Zeigler, a Swiss chocolate expert, to learn how to process the cacao into a product that pastry chef Roger von Rotz calls "the Rolex of chocolate."
Fortunato No. 4 was once exclusively available to 5-star chefs and top-of-the-line chocolatiers, but in 2020, they began selling direct-to-consumer via their website. The name Fortunato is a nod to the location that led Pearson and Horsely to their discovery, since the area was on property owned by Peruvian farmer Don Fortunato.