• 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: 2020-10-31 with lot number
  • 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.
    • Great Taste Award - 2014 3 stars - selected among the 50 Best Foods
    • Great Taste Award - 2015 1 star
    Ingredients: cocoa, cane sugar, pur cocoa butter, emulsifier (GMO-free soya lecithin) BB: 2020-06-30 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: 2020-03-31 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
  • Exotic cardamom creates a magical flavor with just a touch of warmth from black pepper. 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 burgamot orange and lavender that come directly from these special cocoa beans. 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: 2020-06 with lot number
  • chocolate tree peru maranon 2016 0032 chocolate-tree-whisky-nibs-70
    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: 2019-07-31
  • 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
  • fruition chocolate works wild bolivia 74 fruition chocolate works wild bolivia 74
    Limited edition! This bar is made from a rare strain of wild Beniano cacao beans near the Beni River in Bolivia. Like all of Fruitions other bars, Brian has turned this wild fruity cacao into a super smooth chocolate bar that tastes of roasted nuts, and jammy dark fruit. While high on percentage this bar is not bitter but slightly floral with a tart finish.
    • Good Food Awards - Winner 2016 & 2018
    • International Chocolate Awards - World Silver 2016
    Ingredients: cocoa beans, cane sugar BB: 2020-08 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.