Gourmet chocolate bars

Located in the region of San Martin, the plantations extend across a landscape with a tropical atmosphere. The land is a
reserve for threatened species that are protected in the Abiseo River and Blue Mountains national parks. The humidity of the Lamas tropical forest provides the perfect environment for coffee growing.

Located between the sea and the mountains, the region of Ambanja is also known as the Sambirano Valley, from the name of the river that crosses it from the northern heart of the country. Throughout its course down to the sea, the Sambirano is lined with coffee, spice and perfumed plants plantations.

The variety of beans used to create this chocolate is a rare Amelonado cocoa found exclusively in the Virunga National Park in Congo. This park is still home to the last mountain gorillas. Very cocoa-rich, this chocolate delivers notes of our cherries, peat and black tea that are characteristic of this rare Virunga Cru.

These beans are from the Öko Caribe cooperative, which has perfected the art of working with small farmers in the region of San Francisco de Macoris. The site is located among mountain ranges to the north and the Cibao valley to the south. Gualberto and Adriano offer exceptional beans with deep notes of cocoa.

Bocas del Toro is an area consisting of an archipelago on the Caribbean coast, well-known for its tropical forests. The area’s cocoa is collected by small farmers from the native Ngöbe-Buglé community. The cocoa groves are in the middle of laurel, peach and banana trees in a varied agroforestry system.

The beans come from the region of Matagalpa, known as The Pearl of the North. Agriculture in this mountainous region is focused on coffee, banana and cocoa. The beans reveal a well-balanced bitterness, a soft and silky texture, flavours of nuts, spiced rum, malted grains and a particularly long cocoa finish.

Originally working with the Haitian coffee grains, the Dufort family decided to help the cocoa producers of the island
through the Islands Products structure. This land has a rich soil where different crops such as coffee or oranges are grown. The chocolate reveals rich floral and citrus flavours with caramel notes.

These beans are harvested in Uganda in the Semuliki forest in Bundibugyo. The cocoa offers very cocoa notes as well as notes of dried and red fruits, blending in a light bitterness. This cocoa is grown by 1000 local small farmers. The beans astonish by their delicate and aromatic taste.

These beans are harvested in Uganda in the Semuliki forest in Bundibugyo. The cocoa offers very cocoa notes as well as notes of dried and red fruits, blending in a light bitterness. This cocoa is grown by 1000 local small farmers. The beans astonish by their delicate and aromatic taste.

Located between the sea and the mountains, the region of Ambanja is also known as the Sambirano Valley, from the name of the river that crosses it from the northern heart of the country. Throughout its course down to the sea, the Sambirano is lined with coffee, spice and perfumed
plants plantations.

This exceptional cocoa is harvested by local Q’eqchi Maya farmers in the heart of the regions of Cahabon and Lachuá. Coming from ancient Maya cocoa plantations, the chocolate reveals very delicate aromas of flowers, but also of fruits such as plum and apricot. The t asting is rounded off
by a touch of caramel.

The cocoa comes from Balao, in the province of Guayas, in the south coast of Ecuador. This cocoa grows in sustainable plantations along rivers of clear water flowing down from the Andean Cordilleras. This chocolate reveals fruity notes characteristic of equatorial plantations.

Located between the sea and the mountains, the region of Ambanja is also known as the Sambirano Valley, from the name of the river that crosses it from the northern heart of the country. Throughout its course down to the sea, the Sambirano is lined with coffee, spice and perfumed plants plantations.