Refined; strong hint of red berries, goji, arbutus and raisins, extremely soft, with final spicy notes.
Aromatic: an explosion of yellow fruits, maracuja, mango and hints of peach nectar.
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.
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.
Cocoa minimun 70%
ingredient: cocoa mass, cane sugar, orange peel 4%
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.
Cocoa minimun 70%
ingredients: Cocoa mass, cane sugar
Cocoa minimun 60%
ingredient: cocoa mass, cane sugar, white pepper 0,5%
Unique: the unmistakable Madagascar cocoa, with fruity notes of plum, blackberry and sweet final of licorice and pink pepper..
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.
CUBA is a single origin cocoa coming from Central America, “Isla de Cuba”.
EQUADOR is a single origin chocolate. The cocoa comes from South America from Ecuador region.
Sublime: a unique criollo, with notes of pralined hazelnut, sweet spices and scent of warm bread with honey.
Cocoa minimun 60%
ingredient: cocoa mass, cane sugar, Sicily's salt 0,5%
Cocoa minimun 80%
ingredients: cocoa mass, cane sugar.
AFRICA is a single origin comes from the African continent, in the region of Tanzania.
Bitter and Elegant
The refinement and strength of the cocoa of the Grand Cru Guanaja.
Bittersweet and Elegant
Dark Grands Crus blend.
Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.
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.
Sensual: this chocolate wins for the taste of almond and caramelized huzelnut, with final notes of spices and tea.
Bitter: the after taste of blackberry and licorice, with a particular final of coffee and tobacco.
Inebriating: hints of white flowers and vanilla, sweet and enveloping taste of dried fruit, delicate spicy cinnamon on the end.
Special: unique and fruity cocoa, with notes of candied grapefruit rind, roasted almond and licorice root.
Cocoa minimun 90%
ingredients: cocoa mass,cane sugar
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%
TINGO MARIA is a single origin chocolate coming from South America, from the region of Perù.
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%