A tempting combination of crispy gluten-free cereal pearls and Caramélia, a milk chocolate with a hint of creamy caramel and a touch of cocoa.

Composition: Cocoa 34% (min), Milk 31%, Sugar 53%, Fat 73%

The intensity of candied orange peel paired with the fleshy and tangy red berry notes of Manjari dark chocolate. A perfect balance of flavours.

Composition: Cocoa 56% (min), Sugar 42%, Fat 38%

Cocoa minimun 60%

ingredient: cocoa mass, cane sugar, Sicily's salt 0,5%

50gr

Pure origin dark chocolate 85% – Ecuador

A chocolate with intense notes of creamy. A strong taste of cocoa, with aromatic nuances of dried fruit, hazelnuts and walnuts, with a slight acidic aftertaste. Which make thinking of red fruits (currant and blueberries).

CHUMUNDÉ 85% can be paired with aged rhum and other fruity drinks.

TINGO MARIA is a single origin chocolate coming from South America, from the region of Perù.

Cocoa minimun 90%

ingredients: cocoa mass,cane sugar 

50gr

Organic and Fairtrad.

70 g

Special: unique and fruity cocoa, with notes of candied grapefruit rind, roasted almond and licorice root.

70gr

Cocoa minimun 60%

ingredient: cocoa mass, cane sugar, white pepper 0,5% 

50gr

Reamy and Toasty

Blond Dulcey chocolate boasts an enticingly creamy texture. The intense biscuit flavor is sweet yet not too sugary and finishes with generous notes of shortbread with a dash of salt.

70 g

Unique: the unmistakable Madagascar cocoa, with fruity notes of plum, blackberry and sweet final of licorice and pink pepper..

70gr

Cocoa minimun 80%

ingredients: cocoa mass, cane sugar. 

50gr

Bittersweet and Elegant

Dark Grands Crus blend.

Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.

95 gr

Pure cocoa mass and nothing else. One ingredient for endless aromatic nuances, dried fruit, caramel, honey, toast.

Try it for a unique sensory experience: a real joy for the taste buds!

Trinitario cocoa accounts for about 8% of the world harvest. It comes from a hybridization between Criollo and Forastero, combining some aromatic and sensory characteristics of the first with the vigor and high yield of the second.

Tasting notes: the tasting reveals notes of dried fruit, caramel, honey, toast.

Ingredients: Cocoa paste

It may contain traces of milk, soy and nuts. GLUTEN FREE.

75 g

Bitter and Elegant

The refinement and strength of the cocoa of the Grand Cru Guanaja.

100gr 

CUBA is a single origin cocoa coming from Central America, “Isla de Cuba”.

Smoothy and softly filled bar with nuts on the top.

95gr

Ingredients: sugar, whole MILK powder, cocoa butter, cocoa paste, HAZELNUT paste 7%, anhydrous BUTTER, emulsifier: SOY lecithin, natural flavouring of vanilla. In the chocolate cocoa minimum 34%.

It may contain traces of ALMOND and NUTS.

Smoothy and softly milk chocolate bar with pistachio cream and nibs.

95gr

Ingredients: Sugar, cocoa butter, whole and skimmed powdered MILK, PISTACHIO 11%, cocoa paste, anhydrous BUTTER, salt, emulsifier: SOY lecithin, natural flavouring of vanilla. In the chocolate cocoa minimum 34%.

It may contain traces of ALMOND and NUTS.

Sublime: a unique criollo, with notes of pralined hazelnut, sweet spices and scent of warm bread with honey.

70gr

Powerful and Tannic

Dark Assemblage de Grands Crus. Very high Abinao cocoa content that creates a bitter chocolate maintained by potent tannins and pure raw bean flavor.

70 g 

Reamy and Toasty

Blond Dulcey chocolate boasts an enticingly creamy texture. The intense biscuit flavor is sweet yet not too sugary and finishes with generous notes of shortbread with a dash of salt.

70 g

70 g

Inebriating: hints of white flowers and vanilla, sweet and enveloping taste of dried fruit, delicate spicy cinnamon on the end.

70gr

Cocoa minimun 70%

ingredients: Cocoa mass, cane sugar 

50gr

This soft Piedmontese Extra Dark chocolate is further enriched with whole toasted hazelnuts. A real explosion of taste.

In an elegant case.

260 g

This soft Piedmontese Extra Dark chocolate is further enriched with whole toasted hazelnuts. A real explosion of taste.

In an elegant case.

260 g

EQUADOR is a single origin chocolate. The cocoa comes from South America from Ecuador region.

Smoothy and softly dark chocolate bar with hazelnut cream and nibs on the top.

Cocoa paste, sugar, cocoa butter, HAZELNUT paste 9%, whole MILK powder, anhydrous BUTTER, emulsifier: SOY lecithin, natural flavouring of vanilla. cocoa minimum 62%.

It may contain traces of ALMOND and NUTS.

Sensual: this chocolate wins for the taste of almond and caramelized huzelnut, with final notes of spices and tea.

70gr

AFRICA is a single origin comes from the African continent, in the region of Tanzania.

Dark origin chocolate 75% – Venezuela

This Cacao Blanchito is one of the rarest in the world, because it is called “the mother of Cacao Criollo”.

An extremely delicate dark chocolate due to its softness and aroma.

Aromas and flavors of creamy, milk, nuts and dried fruit, with a light note of wood and a pleasant aftertaste.

PORCELANA 75% can be paired with several drinks.

Cocoa minimun 70%

ingredient: cocoa mass, cane sugar, orange peel 4% 

50gr

Refined; strong hint of red berries, goji, arbutus and raisins, extremely soft, with final spicy notes.

70gr

Aromatic: an explosion of yellow fruits, maracuja, mango and hints of peach nectar.

70gr

100gr