In 1986, Valrhona created GUANAJA in a quest to capture the original taste of cacao beans. The first chocolate in the world to reach 70% cocoa. It was considered so bitter when it came out that it is cut into small squares and packaged in a metal box. It has become a great classic among dark couverture chocolates. GUANAJA kicked off the Valrhona 'Mariages de Grands Crus' collection and over the years has become Valrhona's legendary chocolate and showpiece for its mastery and expertise. As definitive proof of Valrhona's commitment to taste, GUANAJA is a favorite among top chefs and artisans around the world and its unmatched flavor profile has always delighted even the most discerning palates. and Elegant : Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.
Chocolate bar dedicated to the city of Syracuse The first bar created specifically for a city we love on the occasion of the opening of the Sabadì Chocolate Refining Shop and Cellar in the heart of Ortigia. An organic, cold-worked, fresh and aromatic chocolate with lemon zest and dried mint leaves.
Cino likes to play. Straight away you do not feel it but then, all of a sudden, it appears … and you will be amazed. The organic peperoncino is grown in spice gardens of Sri Lanka.
Domori Trinitario cocoa blend in a 75g tablet. The aromaticity of Domori fine cocoa, with the usual short recipe, in a recyclable flowpack.
Tablet that contains an explosive note of dried fruit and cocoa which, after a few seconds, leaves room for the more delicate notes of fresh fruit and flowers.
Coconut milk has a creamy consistency and is slightly sweet in flavor, which is why it perfectly matches the intense and decisive aroma of the Ivory Coast cocoa.
A delicacy to be savored on hot days thanks to the refreshing taste of coconut!
Chocolate bar dedicated to the city of Palermo. The first bar created specifically for Palermo, a city at the crossroads of ancient cultures, of which we remain fascinated every time for its elegant decadence. An organic, cold-worked, fresh and aromatic chocolate with Sicilian sumac and late mandarin peel.
100% raw Sabadì chocolate: made with raw materials of the highest quality, processed as little as possible to keep all the flavors and properties intact. Sabadì uses only agricultural raw materials, for a result that guarantees a direct, aromatic and persistent chocolate. 100% raw chocolate is cold worked and is gluten-free.
This exceptional cocoa is harvested by indigenous Q'eqchi Maya farmers in the heart of the Cahabon and Lachuá regions.
Coming from the historical regions of Mayan cocoa cultivation, this chocolate reveals very delicate aromas of flowers, but also of fruit such as plum and apricot. The tasting ends with a pinch of caramel.
Greedy but attentive to well-being? Domori has also thought of this!
Dark chocolate bar with 90% aromatic Tanzanian cocoa, sweetened with low glycemic index sweeteners (Erythritol and Sucralose) and reduced caloric intake. The unmistakable taste of Domori, but with a lower percentage of sugar!
Also ideal for people subject to low calorie diets.
The aromatic notes of Nacional cocoa find in ZEN a happy marriage with the spicy notes of ginger, of organic origin, which is ground on the spot, before processing.
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.
A great classic: In Nella, the traditional combination from Modica is offered with organic cinnamon grown in the spice gardens of Sri Lanka, where a rare variety grows, less pungent and very sweet.
50 g
Bittersweet and Elegant
Dark Grands Crus blend. Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.
