Dark chocolate, Page 2

Powerful and gorgeous bar for the true chocolate connoisseur, yet very accessible for those not used to high cocoa percentages.

Winner of the 2017 Academy of Chocolate bronze medal. Very aromatic single origin, farm-to-bar chocolate from Sedayu, a village in the south of Sumatra.

Winner of the Silver Medal of the Academy of Chocolate Awards 2017. The island of Sulawesi has a unique nature with both Asian and Australian characteristics. And in this nature...

This chocolate is made with coconut milk but has just a hint of coconut. You enjoy all the exciting flavours of cocoa.

Unique dark chocolate with cassava! A taste sensation from the Caribbean with notes of raisins, plums and figs. The cocoa used to create this chocolate is from organically...

Gold at the prestigious Academy of Chocolate in 2020! A sweet single farm terroir cacao, aromas of caramel, fruit rinds and moderately chocolaty.

Gold at the prestigious Academy of Chocolate in 2020! Single farm chocolate. A slightly spicy single farm “terroir” cocoa with hints of purple fruit, honey, roasted nuts and...

Chocolate from its origin, the east coast of Madagascar. Each harvest has different flavour nuances. Very different from chocolate from the Sambiano valley.

Chocolate made from the beans of Mava Estate, Sambirano, Madagascar. Rich taste of roasted nuts and dried fruits, sweet with round acidity.

A 100% bar from the beans from the Mava Estate, Sambriano, Madagascar. Rich flavor of toasted nuts and dried fruit.

Mild-pure 68% chocolate full of fruit and citrus flavours. Smooth melting, fine and crunchy texture of the cocoa nibs. This is how you taste Madagascar.

This 85% bar is so fruity you think you are eating a candy: fruit flavours, hints of citrus/peach and forest fruits, honey and caramel with a slightly sour finish.