Cocoa has been commercially grown in Vietnam only a few decades. The trees of the Ben Tre province in the Mekong delta are numerous trinitario clones. The shade is provided by coconut palms and various fruit trees. The beans are fermented for four to five days and dried on bamboo tables in large aired hothouses.
The Bejofo farm was founded in 1922 in the fertile Sambirano valley in the NW of the island. The first saplings came from Java. The cocoa grows under mantaly and inge trees which also provide support for black pepper vines - another crop of this renowned farm. The beans of the trinitario variety are fermented for six days and dried in the sun.
Honduras is one of the ancient homes of the cocoa tree. You will not find the trinitario Mayan Red anywhere else. The cocoa grows in the shade of banana trees and a second tear canopy of mahogany and teak. Xoco ferment beans delivered by local farmers shortly in wooden boxes and then dry them in a solar drier.
This chocolate is made in the old way. Roughly ground cocoa beans, cane juice and pieces of vanilla. This is how you can often meet it in Mexico. Very seductive taste. Chocolate as you don’t know it.
When Mexican arabica and dark chocolate join hands you get the best of both worlds. One foot in the world of coffee, the other in the world of chocolate.
Earthy and spicy chocolate with coarse sea salt. Don’t worry, it’s a great combination. Have a piece.
Though this 80% blend is the sweetest in this line, the taste of this chocolate is still very intense. Look for tones of tobacco and red fruit.
100% chocolate is the purest cocoa creation possible. There are but two things at play: the quality of the beans and the ability of the chocolatier.
Probably the smoothest chocolate in our range. Excepting white chocolate this is our rock bottom limit for cocoa content. Enjoy the taste of real cocoa beans refined with a good measure of milk.
Milk chocolate with a high content of cocoa. It is not very sweet but the milk makes it smoother than regular dark chocolate. This blend will please milk chocolate lovers and dark chocolate aficionados alike.
This dark milk chocolate is uniquely rich and smooth at the same time. It contains only a few molecules of milk and sugar. In fact, we know of no other chocolate producer who makes milk chocolate with such high cocoa content.
Our Milk 51 is not only a feel-good milk chocolate for everybody but also a reference blend to compare our extraordinary goat and sheep milk 51s with.
Surprisingly smooth with lovely milky finish. Enjoy our wonderful goat's milk chocolate without prejudice.
After a long time on our minds, our sheep's milk chocolate is finally here! Enjoy its smoothness with tones of nuts and white coffee.
Dark chocolate with cocoa nibs. Smooth tones of coffee and red fruit. The result is quiet and live chocolate at the same time.
Milk chocolate with pieces of cocoa beans. With this variation, we want to give milk chocolate lovers a sense of the taste of chocolate origins. It is an exceptional composition that is hard to find.
This hearty white chocolate with pieces of roasted cocoa beans is a great contrast of tastes. An Angel in the form of sweet, milky chocolate on one hand and a Devil in the form of cocoa beans of a raw and woody taste on the other hand.
Dark chocolate with candied ginger, originally from Asia. This combination is very beneficial for the body but also refreshing, fun and pleasantly provoking our taste buds. Nice pungent taste of ginger makes this chocolate part of the Spiced range.
Dark chocolate with pepper is an absolutely unique combination with tones of tobacco, roasted sugar intertwined with the taste of cocoa beans and pepper pungency. The outcome is pleasantly rough chocolate.
Dark chocolate with a 63% cocoa content combined with the Habanero chilli pepper. With its 200,000 SHU, this chilli is among medium-hot peppers. It still has a great force which, however, is suppressed in this chocolate and only complements it nicely.
To make Matcha, tea growers cover the plants two to three weeks before the harvest. This slows down growth and causes an increase in chlorophyll levels. The leaves are then blanched, dried and ground into fine powder.
The tea in this blend comes from the Darjeeling region in the foothills of the Himalayas where the plants grow at the height of 1,800 above sea level.
Earl Grey is a tea blend flavoured with oil cold pressed from the rind of bergamot fruit. This blend of unique taste and aroma has been named after the British PM Charles Grey