Shipping costs are offered from 100 euros of purchase
Use your 5 senses because is each of them that will give you different and new sensations.
Are you ready? Let yourself be guided :
Discover the strange perfume of the Venezuelan 70% cocoa, warm, nutty flavor and the mix of fruity and bitter, intense woody notes.
An Ecuador 70% cocoa, has a well mix of roasted, cocoa flavours with floral-earthy and floral-winey taste profile besides having a burnt-smoky flavour.
A Madagascar 70% cocoa, reveals a very intense round and sweet taste with a tempered bitterness. It is topped with refreshing, moderately acid flavours and fruity notes that remind of raspberries, juniper berries, citric fruits and ripe yellow fruits such as apricot and pineapple.
Dominican Republic 70% cacao has a bitter, earthy and winey-tobacco taste profile. Is more bitter and acidic with slight sweetness.
New Guinea is the second largest producer of cocoa beans in the world, accounting for approximately 13% of total world cocoa production. The chocolate made from New Guinea 70% Cacao is more creamy and fruity with a creamy-sour and musty-woody taste.
Sao Tomé is the second smallest African country located near the equator. Sao Tomé Chocolate has a distinct caramelized-burnt, earthy and nutty taste profile with floral-fruity and bitter flavour.
Ivory Coast 70% cocoa, (fresh and browned, mature fruits), floral, herbal, and wood notes, nut and caramelic notes as well as rich and balanced chocolate bases.
Tanzania 70% cocoa, is the perfect balance of acidity and intense cocoa bitterness, lifted by floral notes.
Uganda 80% cocoa, it has a gorgeous taste of humus and mushrooms, accompanied by the most understated acid cocoa and smoked cocoa flavours.
Peru 70% cocoa, smoky bean, woody and sour flavour. It has a fair balance of cocoa flavour, fruitiness and acidity with slight bitterness and sweetness.
Mexique 70% cocoa, releases spicy and woody notes, with a hint of liquorice.
Brazil 70% cocoa: Strong chocolate flavor combined with hints of tobacco, spiced cocoa with an intense, bitter finish.
Vietnam 64% cocoa: high acidity, tart, yellow fruit flavors.