Products

Dark chocolate 75% from Tanzania, delivering the perfect balance of acidity, intense cocoa bitterness and fruity notes. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular beans, giving Tanzania its unique reputation. Accounts for only 0.1% of the world's cocoa harvest.

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

Intense lower fat dark chocolate. This chocolate brings outspoken cocoa and roasted notes, perfect in flavoring applications.

Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

An organic dark chocolate with a strong cocoa flavor and without lecithin. This chocolate is perfect for enrobing and making hollow figures.

Well balanced milk chocolate with lower fat content for baking and flavoring applications. Without additional vanilla.

Dark chocolate for ice cream applications. Well-balanced fine dark chocolate. Equilibrated in cocoa and sweetness.

Aromatically a bit more outspoken, this slightly rosy chocolate with cocoa from Arriba in Ecuador has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

Milk chocolate for ice cream applications. Well-balanced fine milk chocolate. Equilibrated in cocoa and sweetness.

Cocoa from Ecuador gives this dark chocolate its very strong taste with a broad bouquet defined by its high cocoa content, resulting in an earthy undertone followed by impressions of cinnamon and various tropical fruits.

Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.