• 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 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: 2021-06-30 with lot number
  • 12 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 solids* 55%, cane sugar*, vanilla*), coconut oil*, Fine de Champagne* (5%), agave syrup*, cocoa powder* * = organically grown ingredients May also contain nuts.
    BB: 2020-12-02
  • 16 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! Seventeen years ago, Booja-Booja began a relationship with Persian Dowry in Kashmir, India. Now 150 talented artisans make and paint these beautiful boxes for us, using intricate designs which have been passed down for generations. Persian Dowry endeavours to be a sustainable community based organisation caring for the artists and their families. No machinery and minimal energy are used.
    • Great Taste Awards - 2019 2 stars (1 of the 21! awards)
    Ingredients: chocolate* (cocoa solids* 55%, cane sugar*, vanilla*), coconut oil*, Fine de Champagne* (5%), agave syrup*, cocoa powder* * = organically grown ingredients May also contain nuts.
    BB: 2020-08-11
  • Out of stock

    16 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! Seventeen years ago, Booja-Booja began a relationship with Persian Dowry in Kashmir, India. Now 150 talented artisans make and paint these beautiful boxes for us, using intricate designs which have been passed down for generations. Persian Dowry endeavours to be a sustainable community based organisation caring for the artists and their families. No machinery and minimal energy are used.
    • Great Taste Award - 2016 2 stars (1 of the 32! awards)
    Ingredients: chocolate* (cocoa solids* 55%, cane sugar*, vanilla*), coconut oil*, hazelnuts* (18%), cocoa powder* * = organically grown ingredients May also contain other nuts.
    BB: 2020-05-25
  • A whimsical medley of twelve melt-in-the-mouth nutty truffles and quirky puddingy delights. Made with fine organic chocolate, with cocoa beans from the Dominican Republic. Simply put, these are the cat's pyjamas.

    These truffles are organic, dairy free, gluten free, soy free, vegan. Ingredients: chocolate* (cocoa solids* 55%, cane sugar*, vanilla*), coconut oil*, stem ginger* (ginger*, cane sugar*), almond paste*, cane sugar*, hazelnuts*, rhubarb*, cocoa powder*, water, sea salt, vanilla extract* * = organically grown ingredients May also contain other nuts.
    BB: 2020-12-09
  • One hundred percent pure cacao. Chocolate Tree has carefully reduced the acidity in this chocolate and added a little organic cocoa butter. In partnership with Uncommon Cacao they are helping to maintain biodiversity in Belize through careful organic agroforestry. You can read more about Chocolate Tree through the link below: https://hildedevolderchocolatier.be/2018/05/28/chocolate-tree/ Ingredients: organic cacao, organic cacao butter BB: 2021-03-18
  • Porcelana; the famous heirloom cacao of Venezuela. This rare variety fruits a beautifully light pod, yielding a superior nutty flavour. Alastair and Friederike have yet to visit Venezuela, but they do know from their supplier Campo Lindo that the farmers are based in La Orquídea, Zulia State (Sure de Lago) and are paid a premium price ($6.40 per Kg) at the farm gate for their dried authentic Porcelana cacao. Ingredients: cacao beans, organic cane sugar, organic cocoa butter BB: 2021-05-25
  • “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: 2021-05-08
  • 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: 2021-10-24
  • In April 2016 Alastair and Friederike 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: 2021-05-21
  • Homemade Belgian bean-to-barchocolade! Tom and Isabelle love tasty chocolate, fair trade 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: 2021-08-08 with lot number
  • Harvested where the foothills of the Sierra Nevada meet the Caribbean coast in Colombia. By consuming 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. Salt on his skin with cacao nibs and fleur de sel. Flavour profile: nutty: salted hazelnuts; fruity: tropical fruit (salty green mango); woody: dried wood; spicy: anise
    • Great Taste Award - 2019 1 star
    Ingredients: cacao, cane sugar, fleur de sel BB: 2021-09-09 with lot number
  • 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: 2021-05 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, chocolate Ingredients: cocoa beans, organic cane sugar BB: 2021-08 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: 2021-04 with lot number
  • Assortment artisan and home made chocolates. What can you expect? An overview can be found here. These chocolates have a limited shelf life: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The selection can vary. JST LT THM MLT.
  • Assortment artisan and home made chocolates. What can you expect? An overview can be found here. These chocolates have a limited shelf life: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The selection can vary. JST LT THM MLT.
  • Assortment artisan and home made chocolates. What can you expect? An overview can be found here. These chocolates have a limited shelf lift: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The selection can vary. JST LT THM MLT.
  • Assortment artisan and home made chocolates. What can you expect? An overview can be found here. These chocolates have a limited shelf life: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The selection may vary. JST LT THM MLT.
  • Assortment artisan and home made chocolates in combination with a chocolaty nutty fruity heart, mini orangettes and crunchy pearls with raspberry. What can you expect? An overview can be found here. These chocolates have a limited shelf life: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The selection can vary. JST LT THM MLT.
  • The tasting box contains 3 sections with a selection of chocolates, 1 section of mixed squares (dark chocolate, milk chocolate and white chocolate with matcha tea, 1 section with dark squares with coconut and/or hazelnut and/or pistachio and/or almond and/or cocoa nibs and/or yuzu slices and/or iyokan slices and/or caramelized sesame seeds and/or cranberry powder and 1 section with confit orange peel with dark chocolate and crunchy pearls with raspberry. These chocolates have a limited shelf lift: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The selection of the chocolates and the squares with nuts can vary.
  • The tasting box contains 1 section with a selection of chocolates, 1 section of mixed squares (dark chocolate, milk chocolate and white chocolate with matcha tea, 1 section with dark squares with coconut and/or hazelnut and/or pistachio and/or almond and/or cocoa nibs and/or yuzu slices and/or iyokan slices and/or caramelized sesame seeds and/or cranberry powder and 1 section with confit orange peel with dark chocolate and crunchy pearls with raspberry. These chocolates have a limited shelf life: until about two weeks after purchase, see bottom box. Look, smell and taste after this date. The composition of the pralines and the squares with nuts can vary.
  • This chocolate is made with Nacional cocoa beans that are the result of the efforts and union of Afroecuadorian farmers in the Province of Esmeraldas, Ecuador. In there, cocoa grows on small fields in a sustainable manner thus preserving nature, culture and better living conditions for their families are reached. Enjoy this premium chocolate, with has a very delicate texture, with hints of roasted peanut. Feel and taste the rich and intense flavour of the cocoa beans harvested at the northern parts of Ecuadorian coast. Ingredients: cocoa mass, cocoa butter BB: 2021-02
  • 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
  • Discover an uncompromisingly dark chocolate, made from a select blend of the mildest cacao grown by farmers in the south of Vietnam. Ingredients: cocoa beans BB: 2021-02-28 with lot number
  • The finest Arabica coffee in Vietnam thrives in the cool mountains above Dalat, the capital of Lâm Dông province. Marou gets some of its most inspiring cacao just below, in the steamy jungle of Madagui District. Coffee and cacao met somewhere on the winding road from Madagui to Dalat; we don't think you'll forget the encounter. Ingredients: cocoa beans, cane sugar, arabica coffee BB: 2021-03-03 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: 2021-03-04 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: 2021-03-04 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: 2021-03-04 with lot number
  • 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, cacao butter BB: 2021-03-04 with lot number
  • 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: 2021-03-04 with lot number
  • Mike & Becky's tonic bar. Thanks to a special fermentation the nice citric notes in these organic trinitario beans are even more intense. On the ecological packaging a jaguar is pictured. San Jose is a modern-day Mayan village with many families being dependent on farming organic cacao. In the Mayan culture the jaguar, Belize's big cat, is respectfully called 'baalum' meaning 'the king'. This majestic animal is found across the country in the lowland forests and along the coast. Belize hosts the world's first jaguar preserve, Cockscomb Basin Wildlife Sanctuary, and has one of the healthiest populations in Central America. Cacao producer: San Jose Village, Toledo District, Belize Cacao type: Trinitario Harvest: 2019 Ingredients: organic cacao beans, organic beet sugar, organic cacao butter BB: 2021-11 with lot number
  • Pure Nacional cocoa with its complex fruity and floral flavor once dominated the market for premium cocoa worldwide. After a major epidemic in the early 20th century it was assumed that this variety was extinct. 95% of the trees in Ecuador were destroyed by the disease. This rare cocoa was several years ago again discovered by Dan Pearson and Brian Horsley in a secluded canyon of the Rio Marañón in Peru. The high canyon walls provide a unique microclimate where cacao trees thrive on one of the highest altitudes ever seen for cacao trees (1,000 to 1,200 meters). The composition of their cocoa consists of 40% white beans (Porcelana) and 60% purple beans - a rare phenomenon in the cocoa world. After their discovery Dan and Brian improved the quality with custom production processes and founded Marañon Chocolates to offer their exclusive cocoa to chocolate producers and chefs. The fermentation is done in a central place in wooden boxes. Then the beans are spread on drying tables and are sorted by hand, only the good beans are finally dried. Then the beans go through a special process to reduce the large amounts of acetic acid so that the delicate fruit, floral notes and aromas are preserved. This is a more intense version of Mike & Becky's Marañòn 70% with 50% less sugar. On the ecological packaging the Rhino Pleco is pictured. The mainstream source of the Amazon is known for an extraordinary diversity of its fish population. One of them is the Rhino Pleco, a peculiar looking catfish with two tiny horns and alligator-like ridges along the sides of their body. Mike & Becky have picked it for its color ranging from dark to light brown - that is why it is also called 'Chocolate Pleco'. Cacao producer: Marañón Cacao, Cajamarca Region, Peru Cacao type: Criollo - Pure Nacional Harvest: 2018 Ingredients: cacao beans, organic beet sugar, organic cacao butter BB: 2021-04 with lot number
  • 70% dark chocolate from light roasted cocoa beans that leads to intense fruity aromas. 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: 2021-03 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: 2021-03 with lot number
  • 72% vegan "milk" with crushed organic oats. Pure Nacional cocoa with its complex fruity and floral flavor once dominated the market for premium cocoa worldwide. After a major epidemic in the early 20th century it was assumed that this variety was extinct. 95% of the trees in Ecuador were destroyed by the disease. This rare cocoa was several years ago again discovered by Dan Pearson and Brian Horsley in a secluded canyon of the Rio Marañón in Peru. The high canyon walls provide a unique microclimate where cacao trees thrive on one of the highest altitudes ever seen for cacao trees (1,000 to 1,200 meters). The composition of their cocoa consists of 40% white beans (Porcelana) and 60% purple beans - a rare phenomenon in the cocoa world. After their discovery Dan and Brian improved the quality with custom production processes and founded Marañon Chocolates to offer their exclusive cocoa to chocolate producers and chefs. The fermentation is done in a central place in wooden boxes. Then the beans are spread on drying tables and are sorted by hand, only the good beans are finally dried. Then the beans go through a special process to reduce the large amounts of acetic acid so that the delicate fruit, floral notes and aromas are preserved. On the ecological packaging a Rhino Pleco is pictured. The mainstream source of the Amazon is known for an extraordinary diversity of its fish population. One of them is the Rhino Pleco, a peculiar looking catfish with two tiny horns and alligator-like ridges along the sides of their body. Mike & Becky have picked it for its color ranging from dark to light brown - that is why it is also called 'Chocolate Pleco'. Cacao producer: Marañón Cacao, Cajamarca Region, Peru Cacao type: Criollo - Pure Nacional Harvest: 2018 Ingredients (66% organic - 34% wild): cacao beans, organic beet sugar, organic cacao butter (8%), organic oat powder. BB: 2021-02 with lot number
  • Pure Nacional cocoa with its complex fruity and floral flavor once dominated the market for premium cocoa worldwide. After a major epidemic in the early 20th century it was assumed that this variety was extinct. 95% of the trees in Ecuador were destroyed by the disease. This rare cocoa was several years ago again discovered by Dan Pearson and Brian Horsley in a secluded canyon of the Rio Marañón in Peru. The high canyon walls provide a unique microclimate where cacao trees thrive on one of the highest altitudes ever seen for cacao trees (1,000 to 1,200 meters). The composition of their cocoa consists of 40% white beans (Porcelana) and 60% purple beans - a rare phenomenon in the cocoa world. After their discovery Dan and Brian improved the quality with custom production processes and founded Marañon Chocolates to offer their exclusive cocoa to chocolate producers and chefs. The fermentation is done in a central place in wooden boxes. Then the beans are spread on drying tables and are sorted by hand, only the good beans are finally dried. Then the beans go through a special process to reduce the large amounts of acetic acid so that the delicate fruit, floral notes and aromas are preserved. On the ecological packaging a Rhino Pleco is pictured. The mainstream source of the Amazon is known for an extraordinary diversity of its fish population. One of them is the Rhino Pleco, a peculiar looking catfish with two tiny horns and alligator-like ridges along the sides of their body. Mike & Becky have picked it for its color ranging from dark to light brown - that is why it is also called 'Chocolate Pleco'. Cacao producer: Marañón Cacao, Cajamarca Region, Peru Cacao type: Criollo - Pure Nacional Harvest: 2018 Ingredients: cacao beans, organic beet sugar, organic cacao butter BB: 2021-03 with lot number
  • 70% dark chocolate with strong cocoa aromas and notes of ripe red fruits. Öko-Caribe was founded by Gualberto Torrejón and Adriano Rodriguez, two cocoa professionals with years of experience in the production of cocoa in Latin America. Currently Öko-Caribe works in Duarte province with more than 165 small farmers. They have formed a regional cooperative where they are trained and gain financial support. Adriano and Gualberto have personal relationships with farmers and provide microfinance for cocoa related expenses and personal loans to family emergencies or other needs of the community in general. Most of the harvested beans are Nacional and Trinitario beans from Ecuador, Venezuelan Criollo and some hybrids. All fruits are preselected for the opening as part of the Quality Protocol of Öko-Caribe and come within 6 hours at the central processing center. The fermentation is carried out in a cascade 4-boxes-system, for 6 days. Thereafter, the beans are dried in solar tunnels. On the ecological packaging a palmchat is pictured. Chocolate does grow on trees and this is especially true for the beautiful rainforests of the Dominican Republic. Besides high quality Hispaniola cacao, the Dominican Republic boasts over 300 bird species with the palmchat having a status of a national symbol. It is a joyful singer bird that is mostly seen on palm trees - hence, the name. Cacao producer: Nagua, La Gina, Pimentel, San Francisco de Macoris, Dominican Republic Cacao type: Trinitario - Hispaniola Harvest: 2018 Ingredients: organic cacao beans, organic beet sugar, organic cacao butter (6%) BB: 2020-10 with lot number
  • Cacao from Andean heights. Beneath the heights of Machu Picchu, the astonishing citadel built by the ancient Incas, grow the heirloom chuncho cacaos that have survived the passing of times in the Urubamba Valley. The old and sturdy chuncho trees, some of which are 200 years old, grow at an altitude nearly unheard of for growing cacao. This is the home of the endangered condor, the largest flying bird in the world, believed by the Incas to be powerful enough to fly to the heavens. Cacao scientists believe the old chunchos could well be the aromatically richest cacaos in the world. The local families are exceptionally proud of their chuncho heritage and many families carefully harvest beans from their oldest trees to make their own chocolate. They will be even prouder to see the first family of condors released in the wild again as a result of Original Beans’ Cusco Chuncho chocolate. Know your bean: chuncho urusayhua. The chuncho cacaos that can be found in Cusco, Junín and Ayacucho, are a range of different varieties rather than a homogenous group. The cacao fruits are small and so are the beans (less than 1g per bean) – but they are very solid and known for their high fat content. The 100% Cusco Chuncho bar from Original Beans is a real rarity, since chuncho cacao has never been used in a pure selection before. Original Beans propagate and raise this pure selection in special nurseries. Tasting notes: notes of dried flowers and grass mark the absolute altitude of this cacao. Ingredients: organic cacao mass BB: 2021-09-30
  • "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: 2021-07-31 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: 2021-05 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. What's special about raw chocolate? Raw chocolate contains cacao beans that have been minimally processed and roasted at lower temperatures to maximise the antioxidants and complex flavours of the natural cacao bean. For this bar Pacari combines the 100% cacao chocolate with solid pieces of cacao nibs. You won't find a chocolate bar that lets you experience the cacao bean's intense natural flavours more than this.
    Ingredients: organic cacao beans, 1% organic broken cacao beans BB: 2021-05 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: 2020 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: 2021-01-30
  • 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: 2021-01-30
  • 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: 2021-11-30 with lot number
  • 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: 2020-10-30
  • 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: 2021-05-30