It seems there is not much information on chuno or its use outside the Andes.
Yesterday I took one small piece and cooked it in a leftover conglom I made.
The outside was all black or very deep purple and the inside was white.
The flavor was as described on the nutty side.
I have never liked frozen potatoes as the texture was way off and disgusting.
These however (presumably) after the squeezing and partial dehydration took on a whole new flavor and the texture was like nothing I have ever had before.
It was very a very concentrated potato nut flavor.
The texture is like a very soft but chewable leather almost mushroom like.
The appearance is what most of western society would call disgusting.
Photo coming soon from my phone.
Here it is.
IMG_201410278701.jpg
My next step is I am putting them in the oven on low with the door cracked so they will dehydrate all the way but not cook.