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Spiced dark chocolate flakes crafted from organic heirloom Mexican cacao beans. A recipe inspired by their trip to the origin. 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. Ingredients: cocoa beans*, cane sugar*, cocoa butter*, almonds (10%), cinnamon*, chilli* *Certified organic ingredients Nuts and dairy are used in the factory. BB: 2025-05-19 -
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: 2025-07-25 -
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: 2024-10-30 -
A few drops of lavender oil is mixed into Venezuelan chocolate, and ground the day after. You only need to stir in 3 dl of hot milk or water, boil it up and it makes 4 portions of hot chocolate.- Academy of Chocolate Packaging Gold Winner 2015
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A few drops of peppermint oil is mixed into Venezuelan chocolate, and ground the day after. You only need to stir in 3 dl of hot milk or water, boil it up and it makes 4 portions of hot chocolate. Ingredients: dark chocolate (cocoa beans, organic cane sugar, organic cocoa butter), peppermint oil. Cocoa content min.73% BB: 2025-03-30 -
Ingredients: sugar, apple purée, glucose syrup, stabilizer: gum arabic, gelling agent: pectine, natural flavourings, antioxydant: citric acid, gelatin, purple carrot extract, spirulina extract, safflower extract, glazing agents: shellac, carnauba wax. This product may contain traces of nuts. BB: 2024-10 -
100% cocoa sugar-free powder from Valrhona with exceptional finesse and intense flavor for delicious chocolate drinks or for gourmet recipes. To make your hot drink, mix two teaspoons of cocoa (per person) and the required amount of sugar, or no sugar at all, with a little of hot milk of your choice, then add the rest of the milk. The École du Grand Chocolat also invites you to create pastries, truffles and sauces with a recipe designed by its Chefs. Ingredients: cocoa powder BB: 2024-10