• In April 2009, Bertil Åkesson, Jr. and his Brazilian partner Dr. Angelo Calmon de Sá, purchased the historic Fazenda Sempre Firma in Bahia, Brazil. This 120 ha cocoa plantation is right in the middle of the Mata Atlantica, the wild forest with the highest biodiversity on earth. They were able to recreate a social structure and their best reward is to hear the community referring to the Fazenda as a "Paraíso" (paradise). They are growing there the traditional and astonishing forastero cocoa variety called "parasinho" that made the glory of Bahia at the beginning of the 20th century. The chocolate we developed from our beans is smooth, woody and earthy. It has also expressive notes that evoke autumn scents, tobacco and the local pitanga fruit. Ingredients: cocoa, pure cocoa butter, cocoa nibs 7%, emulsifier (GMO-free soya lecithin) BB: 2022-07-31 with lot number
  • Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson's estate spreads over about 2000 ha. Since 1920, world-famous aromatic cocoa and spices are produced there and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans - 2 tons per year - is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.
    • Great Taste Award - 2014 1 star
    • Great Taste Award - 2015 3 stars - selected among the 50 Best Foods
    • International Chocolate Awards - European 2017 Silver
    Ingredients: organic cocoa, pure organic cocoa butter, emulsifier (GMO-free soya lecithin) BB: 2021-10-31 with lot number
  • Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson's estate spreads over about 2000 ha and is divided into smaller plantations like this Bejofo Estate. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. This chocolate has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries. Åkesson's combined it with the finest and rarest pepper, the voatsiperifery pepper from Madagascar, whose earthy and woody taste is completed by intense flowery aromas bringing freshness to the palate.
    • Great Taste Award - 2014 2 stars
    • Great Taste Award - 2015 3 stars
    • Great Taste Award - 2016 3 stars
    • Academy of Chocolate - Gold Winner 2017
    Ingredients: organic cocoa, organic cane sugar, pure organic cocoa butter, voatsiperifery pepper (2%), emulsifier BB: 2022-07-31 with lot number
  • The chocolate used for this bar is the Dos Rios chocolate made from cocoa beans from the Dominican Republic. This chocolate adds natural hints of bergamot orange and lavender that come directly from these special cocoa beans. Exotic cardamom creates a magical flavor with just a touch of warmth from black pepper. May contain traces of peanuts, tree nuts, soy, wheat and milk products. Ingredients: cocoa beans, cane sugar, cocoa butter, cardamom, single estate black pepper, whole vanilla beans BB: 2022-10 with lot number
  • Rich, dark chocolate made with Ecuadorian cocoa with bright raspberry notes followed by the beautiful fruity and floral hint of rose. Crunchy bits of raspberry make it extra electrifying. May contain traces of peanuts, tree nuts, soy, wheat and milk products. Ingredients: cocoa beans, cane sugar, cocoa butter, raspberries, rose petals, whole vanilla beans, rose extract BB: 2022-09 with lot number
  • 2 gorgeous chocolate truffles, with chewy, gooey sea salted caramel and roasted Italian almond swoons. The chocolate is made with fine cocoa beans from the Dominican Republic. These truffles are organic, dairy free, gluten free, soy free, vegan.The almond salted caramel truffles of Booja-Booja has won 22 awards!
    • Great Taste Award - 2020 1 stars (1 of the 22! awards)
    Ingredients: chocolate* (cocoa mass* 55%, cane sugar*, cocoa butter*, vanilla powder*), almond paste* 21%, coconut oil*, salted caramel* (cane sugar*, water*, see salt) 6%, cocoa powder* * = organically grown ingredients May also contain other nuts.
    BB: 2021-08-18 with lot number
  • 8 melt in your mouth chocolate truffles, inebriated with organic French Fine de Champagne. Fine de Champagne is distilled from the wine used to make Champagne and aged for a year and a half. The chocolate is made with fine cocoa beans from the Dominican Republic.

    These truffles are organic, dairy free, gluten free, soy free, vegan. The Fine de Champagne truffles of Booja-Booja has won 21 awards!
    • Great Taste Awards - 2019 2 stars (1 of the 21! awards)
    Ingredients: chocolate* (cocoa mass* 55%, cane sugar*, cocoa butter*, vanilla powder*), coconut oil*, Fine de Champagne* (5%), agave syrup*, cocoa powder* * = organically grown ingredients May also contain nuts.
    BB: 2021-10-08
  • 8 melt in your mouth chocolate truffles with sweet roasted Italian hazelnuts. The chocolate is made with fine cocoa beans from the Dominican Republic.

    These truffles are organic, dairy free, gluten free, soy free, vegan. The hazelnut truffles of Booja-Booja has won 32 awards!
    • Great Taste Award - 2020 1 stars (1 of the 32! awards)
    Ingredients: chocolate* (cocoa mass* 55%, cane sugar*, cocoa butter*, vanilla powder*), hazelnuts* 17%, coconut oil*, cocoa powder* * = organically grown ingredients May also contain other nuts.
    BB: 2021-09-17
  • To Chocolate Naive, the Equator collection concept is to use ingredients that come from a single ecosystem. Because an ecosystem's minerals, water, soil give life to its plants, the elements that thrive together inherently taste good together. Every chocolate bar from this collection is solely composed of ingredients grown the area on region of the earth surrounding the equator with bright and intense flavors symbiotically blended into the house made tropical chocolate. 'Inhale so you can sense the aromas of exotic flowers and plants. Taste. Let the flavors of the jungle help you to understand.' This series consists of 6 bars: Spices, Incan Berry, Super Dark, Tahini, Peanut Butter and Orange Liquorice. The story of the Peanut Butter bar goes as follows. This peanut butter chocolate is made by the devil himself. The chocolate is mixed with the devil's horn and is so tempting that the recipe was included in the list of the biggest sins in the world. For almost four days, the peanut butter is churned and whipped by virgins and on the fifth day Lucifer joins the chocolate making process. The divine tears of  virgin girls are mixed together with the flames of inferno and from this act of deflowering the peanut butter chocolate bar is born. So damn good... . Domantas Uzpalis, chocolatier at Chocolate Naive.      Ingredients: organic cacao butter, organic sugar, organic cacao, grass-fed milk powder, organic peanuts, sea salt. BB: 2022-08 -04
  • To Chocolate Naive, the Equator collection concept is to use ingredients that come from a single ecosystem. Because an ecosystem's minerals, water, soil give life to its plants, the elements that thrive together inherently taste good together. Every chocolate bar from this collection is solely composed of ingredients grown the area on region of the earth surrounding the equator with bright and intense flavours symbiotically blended into the house made tropical chocolate. 'Inhale so you can sense the aromas of exotic flowers and plants. Taste. Let the flavours of the jungle help you to understand.' This series consists of 6 bars: Spices, Incan Berry, Super Dark, Tahini, Peanut Butter and Orange-Liquorice. The story of the Tahini bar goes as follows. This legend is about a flavour that travelled 1001 nights all the way through the red Sahara dunes, mirages and oases. This flavour is in a cave, the mouth of which is sealed by magic and only the poor lumberjack Ali knows how to remove the spell and open the spell-bound gate. Of course this tale would not be complete without 40 ruthless thieves to whom the flavour belongs. But Ali knows the password and just opened the gate… “Open sesame!”  Domantas Uzpalis, chocolatier at Chocolate Naive.      Ingredients: organic cacao butter, organic sugar, organic cacao, grass-fed milk powder, organic sesame seeds, sea salt. BB: 2023-04-15
  • Warming winter spices carefully selected and blended with premium organic dark chocolate couverture, gently processed into delicious flakes. Preparation: Heat 250 ml of milk on a stove. Add 2 heaped tablespoons of chocolate flakes to the hot milk and whisk together before pouring.
    • International Chocolate Awards - 2015 Silver
    Ingredients: cocoa mass*, cane sugar*, cocoa butter*, spices* (1%): cinnamon*, nutmeg*, cardamom*, ginger*, aniseed*, cloves*, orange oil*, lemon oil* *Certified organic ingredients Nuts and dairy are used in the factory. BB: 2022-05-23
  • “I that from Tabascao come, with heritage of Mayan blood, where ground cacao gave a new meaning to water.” (Carlos Pellicer). This dark spicy chocolate is made in an authentic Mexican traditional style, using the ancient criollo hybrid cacao of Tabasqueño. You can read more about Chocolate Tree through  the following link: https://hildedevolderchocolatier.be/2018/05/28/chocolate-tree/ Ingredients: cacao beans*, cane sugar*, cinnamon*, nutmeg*, black pepper*, chili* * Certified organic ingredients BB: 2022-12-07
  • In a remote mountain valley of Northern Peru, is the village of Chililique. In partnership with CacaoTales the farmers there are processing their cacao to a high standard so Chocolate Tree can make exceptional chocolate. You can read more about Chocolate Tree through the following link: https://hildedevolderchocolatier.be/2018/05/28/chocolate-tree/
    • International Chocolate Awards - European Silver Winner 2017
    Ingredients: organic cacao, organic cane sugar, organic cacao butter BB: 2022-08-11
  • In April 2016 Alastair and Friederike, the founders of Chocolate Tree, made a return trip to the Marañón Canyon in Northern Peru where Dan Pearson and Brian Horsley established ‘Marañón Chocolate’. This time they took along their 7 year old daughter Roslyn, it was her first trip to South America. They all had an amazing experience that brought them closer to the families there and gave them a better understanding of the awesome post harvest work that Brian has been doing. Marañón Chocolate have made a fantastic social impact in the region and at the same time preserved the once endangered genetic of native cacao; known as ‘Pure Nacional'. This cacao has an excellent wood & citrus note, they have used it very successfully to create their Whisky Nibs bar. The region had developed since they last visited, and it was a pleasure to see how things are changing and new opportunities are opening for communities in this part of Peru. They are proud to have such a connection with them and look forward to the next harvest! Rare cacao nibs from the Marañón canyon in Peru soaked in a premium single malt from Islay, a Scottish Hebridean island producing whisky famous for its strong peaty notes. Once the whisky has evaporated from the nibs they are blended with chocolate made from the same origin. You can read more about Chocolate Tree via the following link: https://hildedevolderchocolatier.be/2018/05/28/chocolate-tree/
    • International Chocolate Awards - British Silver 2016
    • Scotland Excellence Awards, Product of the Year - Winner 2017
    Ingredients: cacao, organic cane sugar, organic cacao butter, cacao nibs (10%), whiskey (6%) BB: 2022-06-08
  • Homemade Belgian bean-to-bar chocolate! Tom and Isabelle, the founders of Coup de Chocolat, love tasty chocolate, fairtrade and sustainable agriculture. With those ideals in mind, they started Gusta. Test her and discover their story! Hardheaded chocolate for unhardened palates. Fair and sustainable. Ingredients: cacao beans, cane sugar BB: 2021-07-07 with lot number
  • Harvested in the Sierra Nevada mountains, Colombia around Santa Marta by the Arhuacos people. By eating this chocolate you support good agricultural methods, more than fair prices for farmers (x4) and the continued existence of ancient varieties of cacao. This chocolate is the product of an idealistic and holistic approach of what real Belgian chocolate should be. To guarantee the highest quality and direct trade, Coup de Chocolat goes in search of their own beans, which they process themselves. Homemade in Antwerp. Hardheaded chocolate for unhardened palates.
    • International Chocolate Awards European - 2018 Gold
    • International Chocolate Awards World - 2018 Silver
    • Great Taste Award - 2019 2 stars
    Ingredients: cacao, cane sugar BB: 2022-02-02 with lot number
  • Using the finest cacao, and a modern take on traditional European technique, Dick Taylor Chocolate is able to fully realize the potential of the beans they source. All of their chocolate is carefully crafted from the bean in their small factory in Northern California. "From the Toledo District, in southern Belize comes an exceptional cacao. Maya Mountain Cacao is a small co-op that has been working with local Mayan farmers to improve not only the quality of the cacao they farm but also their quality of life. They are succeeding on both levels and this award winning bar is proof of that, wonderfully nuanced, full of floral and dried fruit notes. We hope you will appreciate the hard work and care that goes into this bar." - Adam Dick, owner/head chocolate maker Dick Taylor Chocolate pays $ 9,511.83 per metric ton of Toledo, Belize cacao.
    • Good Food Awards
    • Academy of Chocolate Bronze Winner 2016
    • Academy of Chocolate Bronze Winner 2015
    • International Chocolate Awards Americas 2016 Bronze
    • International Chocolate Awards Americas 2017 Bronze
    Origin: Maya Mountain Cacao Tasting notes (aroma/flavor/finish): dried plum / tart cherry / jasmin Ingredients: organic cacao, organic cane sugar BB: 2022-10-31
  • This unsweetened blend of cocoa from the Dominican Republic and from Peru features bright red berry flavors and an intensely roasted cocoa base. Ingredients: cocoa beans BB: 2022-11 with lot number
  • One of Fruition Chocolate Works close friends has spent years combating narco trafficking in Tumaco, Colombia, and updating them on his work. So when they had the opportunity to begin sourcing beans from this area in 2018, they were all pretty excited — especially because these are some of their most delicious, balanced cocoa beans. The farmers make all the difference. For example, Blanca Vivera, a second-generation farmer, grows cacao amid other fruit trees like plantains, and in her free time, she makes chocolate with her own beans from scratch. Blanca and 585 other farmers (and 309 other female farmers) belonging to four cacao cooperatives work with local organization Cacao de Colombia, which buys wet beans from each and then ferments and dries them itself at a central fermentary. Uncommon then finds a home for these beans with chocolate makers looking to pay higher prices for higher-quality beans. These great flavors and consequently higher prices mean that farmers now earn 70 percent more income from cacao than when they were selling dried beans through the commodity market, offering a sustainable alternative to the coca and narco world. Tasting notes: whisky, tobacco, cacao Ingredients: cocoa beans, organic cane sugar BB: 2022-12 with lot number
  • These special beans from the Sambirano Valley in Madagascar boast a big flavor: bright, acidic fruit like dried cherry and cranberries, guaranteed to surprise you. The intensity comes from the volcanic soil on Bertil Åkesson’s private plantation, called Bejofo Estate, and has become a signature among craft chocolate makers. In the 1970s, Bertil’s family moved to Madagascar from Sweden and purchased several spice plantations, one of which had quite a few untended cacao trees. Since then that 2,300 hectare farm has become the mainstay of Bertil’s operation. The beans are fermented in wooden boxes for six days, then dried in the sun on raised beds and concrete patios. Bertil’s beans have become a hallmark of the bean-to-bar chocolate movement, with almost every maker creating their own version. But Fruition Chocolate Works launched theirs later than most. Every time they’d see Bertil, whom they’ve known since 2013, he’d nudge Bryan. “When are you going to make chocolate with my beans?” Bryan would reply, “I want to do them justice!” Finally, five years after meeting Bertil and tasting his beans, Bryan felt happy with his results. In 2018 they launched their single-origin Madagascar bar and have been delighted by its nuanced fruitiness — a big contrast from many of the roastier, earthier beans they work with that makes it extra special. Ingredients: organic cocoa beans, organic cane sugar BB: 2021-12 with lot number
  • Ingredients: candied melons (melons, sugar, glucose syrup), almonds, sugar, icing sugar, candied orange peels (orange peels, sugar, glucose syrup), wafer paper (potato starch, water), glucose syrup, egg whites, vanilla flavor. May contain other traces of nuts, gluten, sulphite. BB: 2021-11
  • Single origin Peru 70% Fairtrade and organic dark chocolate. Taste notes: notes of citrus fruit and intense bitterness. Ingredients: cocoa beans from Peru *, cane sugar *, cocoa butter *, emulsifier: soy lecithin *. Milk (made in a factory that also uses milk). Possible presence of nut varieties. * Products from organic farming. Chocolate certified by FR-BIO-01. Ingredients meet the Fairtrade / Max Havelaar standards: cane sugar, cocoa butter, cocoa beans (total 99.58%) www.info.fairtrade.net BB: 3 months after purchase
  • Full hearts in dark chocolate with wildcrafted long pepper from Bali, Indonesia. Single origin Peru 70% Fairtrade and organic dark chocolate. Taste notes: notes of citrus fruit and intense bitterness. Ingredients: cocoa beans from Peru *, cane sugar *, cocoa butter *, emulsifier: soy lecithin *, pepper. Milk (made in a factory that also uses milk). Possible presence of nut varieties. * Products from organic farming. Chocolate certified by FR-BIO-01. Ingredients meet the Fairtrade / Max Havelaar standards: cane sugar, cocoa butter, cocoa beans (total 99.58%) www.info.fairtrade.net BB: 3 months after purchase
  • This chocolate is made with Nacional cocoa beans that are the result of the efforts and union of Afroecuadorian farmers in Ecuador. In there, cocoa grows in the megadiverse Amazones on small fields in a sustainable manner thus preserving nature, culture and better living conditions for their families are reached. The intense fruity and fresh taste, reflects the verdant growing conditions of the rainforest, complemented by a smooth vanilla finish. Ingredients: cocoa mass, unrefined cane sugar, cocoa butter, vanilla-extract BB: 2023-02
  • The main mission for the Peruvian founders of Maraná, Zulema and Giuseppe is to introduce the world to some of Peru's best cocoa beans. The 100% bar is made with cocoa beans from the Cusco region. In addition, they aim to improve the position of the cooperatives and the farmers and thereby increase the quality of the beans they produce. With their distinctive packaging, Maraná has endeavored to represent the cultural identity and heritage of their country. The packaging for Maraná's Cusco collection is inspired by Sarhua's painted shelves. This was a form of folk art from the Peruvian Andes that the families used to pass on stories about their ancestors to their descendants. Taste notes: rich notes of sweet raisins and molasses with a subtle bourbon-like finish. This bar has a smooth, rather silky texture that perfectly matches its rich, bold overtones. Ingredients: organic cacao mass BB: 2021-08-25
  • A sturdy and fruity chocolate made from fine cocoa. Specially selected cocoa from small farms from Bà Rįa province. Probably the most extraordinary chocolate of Marou. All chocolates at Marou are made of exclusively high quality small-scale Vietnamese ingredients in the production premises of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2023-01-13 with lot number
  • A sturdy and fruity chocolate made from fine cocoa. Specially selected cocoa from small farms from Bà Rįa province. Probably the most extraordinary chocolate of Marou. All chocolates at Marou are made of exclusively high quality small-scale Vietnamese ingredients in the production premises of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2022-08-07 with lot number
  • An intense and balanced chocolate from the Bên Tre province in the Mekong Delta, where the cocoa grows under the coconut trees. All chocolates from Marou are made of exclusively high quality Vietnamese ingredients in the production location of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2022-08-07 with lot number
  • An intense and balanced chocolate from the Bên Tre province in the Mekong Delta, where the cocoa grows under the coconut trees. All chocolates from Marou are made of exclusively high quality Vietnamese ingredients in the production location of Marou in Saïgon. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2022-08-07 with lot number
  • Brought to you by Marou Faiseurs de Chocolat. Provisions Marou is rugged and full of character. Always available for your everyday indulgence. This non-alkalized (not Dutch-processed) cacao powder retains its fruity notes and complexity. Ingredients: cocoa powder BB: 2022-08-19
  • This cacao thrives at the foot of lush forested hills in Vietnam's central highlands. Lâm Dông Province's cool mountains yield a mild chocolate, but look alive for traces of prune, raisin and espresso. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2022-08-07 with lot number
  • This chocolate is high in spice, tobacco and nutty flavours and showcases Marou’s dedication to exceptional design as recognised by London’s Wallpaper* magazine. Ingredients: cocoa beans, cane sugar, cocoa butter BB: 2022-08-28
  • Mike & Becky's partners from Mountains of the Moon grow their cacao in the Northern part of the Virunga National Park in the Democratic Republic of Congo. On the ecological packaging an okapi is pictured. This is also the area where the enigmatic okapi, a 'forest giraffe', can be found. Only discovered in the early 20th century this animal is unique with a dark velvety coat, white striped legs, huge ears and long neck. Sadly, the okapi is under serious threat from the impact of human activities, as their population decreased by over 50% in just 15 years. Cacao producer: Mountains of the Moon, North Kivu, Democratic Republic of the Congo Cacao type: Forastero / Trinitario Harvest: 2019 Ingredients: organic cacao beans, organic beet sugar, organic milk powder, organic cacao butter, organic cacao beans BB: 2021-08 with lot number
  • Idukki is a part of the state of Kerala, in the southern part of India. The area is well known for the cultivation of herbs and spices. The Idukki Hills, which were recently internationally recognised for their cocoa of good quality. It all started with the construction of a fermentation and drying facility by GoGround, which was established by a Belgian-Italian couple with passion, who are committed to making a positive change in the rural society. The cocoa is fermented in wooden boxes, at four levels. The cocoa is dried on special tables under strict control. The focus of the GoGround philosophy is to build long-term relationships with the farmers, and the creation of positive social and economic possibilities in the beautiful region of Kerala, india. On the ecological packaging an Indian elephant is pictured. The beans of this chocolate originate from the Kerala region in India known for its large population of Indian elephants. These beautiful animals are an integral part of the Indian culture - in Kerala, local festivals and processions feature at least one decorated elephant. Sadly, the population of elephants has declined sharply in recent years. Cacao producer: High Range Organic Producers Society - HOPS - Adimali, Idukki, Kerala - India Cacao type: Forastero / Trinitario, Mankuva variety intercropped with fruits and spices Post-Harvest Center: Go Ground, Bharath Gas Udumbanoor, Kerala Harvest: 2019 Ingredients: organic cacao beans, organic beet sugar, organic cacao butter BB: 2022-06 with lot number
  • Mike & Becky's partners from Mountains of the Moon grow their cacao in the Northern part of the Virunga National Park in the Democratic Republic of Congo. Their only (dark) milk bar is made from organic and fair forastero /trinitario cacaobeans. The best of both worlds: creamy and caramelly, with a nice cacao push at the end. On the ecological packaging an okapi is pictured. This is also the area where the enigmatic okapi, a 'forest giraffe', can be found. Only discovered in the early 20th century this animal is unique with a dark velvety coat, white striped legs, huge ears and long neck. Sadly, the okapi is under serious threat from the impact of human activities, as their population decreased by over 50% in just 15 years. Cacao producer: Mountains of the Moon, North Kivu, Democratic Republic of the Congo Cacao type: Forastero / Trinitario Harvest: 2019 Ingredients: organic cacao beans, organic beet sugar, organic milk powder, organic cacao butter BB: 2021-10 with lot number
  • Essence of roasted nuts and cappuccino inspire and empower in this rare Amelonado cacao which honors the strong women farmers of Virunga. Organic milk chocolate supporting women cacao farmers. Preserving Africa's oldest nature park, Eastern Congo (D.R) Ingredients: cacao mass, raw cane sugar, cacao butter, whole milk powder: 15% BB: 2021-11-30 with lot number
  • "KAKAW" from the inventors of chocolate. The deep green ranges of Selva Zoque in Southern Mexico can be considered the birthplace of chocolate. For over 4000 years people here have cultivated cacao. In fact, the ancient Zoque and their forefathers – the Olmecs – were minds as brilliant as the Greeks of Europe. They were stargazers and kept an advanced calendar, they invented the sauna and a ball game – and then they invented a powerful sacred drink from a forest fruit they called “kakaw”. That was the birth of chocolate. Much as today’s spirited Zoque and Tzotzil farmers feel supported by Original Beans, we feel honoured to help them revive the world’s original cacao tradition and the sustainable guardianship of the Selva Zoque rainforests. Know your bean. What we call Tabasqueño is the wild hybrid of an ancient criollo cacao from the time of the ancient Olmecs and Mayas and an amelonado cacao brought to the coast of Tabasco by a French family in the early 1900’s. Flavour profile: lychee and coconut. Ingredients: cacao mass, raw cane sugar, cacao butter BB: 2022-01-31 with lot number
  • Pacari Chocolate is a Ecuadorian family-owned company which aims to make the highest quality fine flavour chocolate in the world. Made from tree to bar in Ecuador, this fair trade, sustainable, socially responsible, certified organic dark chocolate has won over 150 International Chocolate Awards since 2012.
    The 100% cacao bean bar has hints of fruit and spices with a perfect balance of slight acidity and bitterness. All of the cacao ingredients in raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavours of the natural cacao bean.
    • International Chocolate Awards 2017 World Silver
    Ingredients: organic cacao beans BB: 2023-03 with lot number
  • Fine French salt and craft chocolate were made to be together. This classic combination satisfies your sweet and savory craving simultaneously and stupendously. Tasting notes: strawberry, fudge and fleur de sel. May contain traces of peanuts, tree nuts and wheat.
    • Academy of Chocolate Bronze 2016
    Ingredients: cocoa beans, organic cane sugar, cocoa butter, fleur de sel BB: 2023-03-10 with lot number
  • Bean-to-bar chocolate made from Venezuelan cocoa beans mixed with 20% almond praline paste. Ingredients: dark chocolate (cocoa beans, organic cane sugar, organic cocoa butter), almond praline (almond 60%, sugar, vanilla). Almond praline in the chocolate min. 20%. BB: 2022-01-30
  • Pieces of organic almonds were added to milk chocolate. Ingredients: cocoa beans, organic cane sugar, cocoa butter, milk powder, sugar, rapeseed-lecithin, vanilla, almonds BB: 2021-11-30
  • Bean-to-bar chocolate made from Venezuelan cocoa beans with roasted black sesame seeds. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, black sesame seeds BB: 2021-08-30
  • This bar is made from a rare criollo cocoa bean that is grown in the Sambirano Valley in Madagascar. The harvest of these rare criollo cacao bean is only 2 tons per year. Due to the unique fermentation and careful processing, the mild character of the criollo – creamy coffee aroma – is complemented by the sweet and sour taste of the fresh cocoa pulp and it's special light colour is reminiscent of a milk chocolate.
    • Great Taste Award - 2013 2 stars
    • Great Taste Award - 2014 2 stars
    • Academy of Chocolate - Bronz Winner 2015
    Ingredients: organic cocoa beans, organic cane sugar, organic cocoa butter. BB: 2023-02-28 with lot number
  • A hint of ground star anis and crunchy caramelised lavender flowers are mixed into milk chocolate.
    • Academy of Chocolate Silver Winner 2015
    Ingredients: milk chocolate (cocoa beans, organic cane sugar, milk powder, cocoa butter, rapeseed-lecithin, vanilla), caramelised lavender, star anise BB: 2021-11-30
  • Caramelised coffee beans sprinkled with paprika and covered with their venezuelan chocolate. Ingredients: coffee beans, organic cane sugar, dark chocolate (cocoa beans, organic cane sugar, organic cocoa butter), cocoa powder, paprika Cocoa content min. 77% BB: 2021-07-30
  • Bean-to-bar chocolate made from our Venezuelan cocoa beans with freshly and finely ground cardamom seeds. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter, cardamom BB: 2022-05-30
  • The village of Chuao – where Venezuela’s finest beans are grown – is nestled between the sea and the mountains in a secluded valley, and is possible to reach only by boat. Certificate of traceability issued by La Empresa Campesina de Chuao as the only farming association guarantees that cocoa under Serial No. 2140-03 was allocated to Rózsavölgyi Csokoládé. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter BB: 2023-03-30 with lot number
  • This Acriollado cocoa is grown in the foggy Northern mountains of Nicaragua, and it is named after one of its first growers. The produce from small farms of less than 3.5 hectares is collected weekly and transferred into wooden boxes where it obtains its unique character. Ingredients: cocoa beans, organic cane sugar, organic cocoa butter. BB: 2022-06-30 with lot number
  • Whole caramelised hazelnuts from Piemonte sprinkled with ginger and covered with their venezuelan chocolate. Ingredients: hazelnuts, organic cane sugar, dark chocolate (cocoa beans, organic cane sugar, organic cocoa butter), cocoa powder, ginger Cocoa content min. 73% BB: 2021-10-30
  • Bean-to-bar milk chocolate made with Venezuelan cocoa beans and mixed with 20% of pure hazelnut paste. Ingredients: milk chocolate (cocoa beans, organic cane sugar, organic cocoa butter, milk powder, cocoa butter, sugar, vanilla, rapeseed lecithin, cocoa content min. 40%), 100% hazelnut paste. Hazelnut paste in the chocolate min. 20% BB: 2022-01-30
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