Abinao offers a subtle balance of several sensory dimensions, dominated by an intense bitterness and backed up by powerful tannins; the result of its high percentage of cocoa and a skilful [sic] mélange of African beans.

The majority of the cocoa used for Alpaco comes from the Ecuadorian Arriba bean. It combines strength and sophistication, and offers delicate floral aromas of jasmine, and orange blossom, intimately and intricately intertwined with deep cocoa notes.

In Madagascar, at the heart of the fertile Sambirano river valley, lies one of the island's celebrated plantations, the Ampamakia farm. Amidst these lush surroundings, cocoa beans have been cultivated for more ten [sic] 100 years. Their acid yellow fruit frehness [sic] and roasted notes will transport your senses.

In Venezuela, the birthplace of cocoa, Valrhona has selected and combined several cocoas with rare aromatic power born from the contrasting lands between the Caribbean coast and the Andes mountain range. From its strikingly bitter essence, Araguani offers a rich and complex aromatic profile featuring warm notes (raisins, chestnuts...) and hints of licorice.

Notes: Chocolately, woody, full-bodied.

Valrhona, cocoa bean planter and selector, proposes Cao Grande, chocolate with exceptional taste, created from the assembly of fine, specially selected organic cocoa beans. Lingering long on the palate, Cao Grande has pronounced acidulous and fruity notes and reveals its authentic character of roasted beans, with a hint of bitterness.

A perfect combination of the warm nutty notes of Caraïbe and the delicate aromas of roasted hazelnuts.

In Venezuela deep inside a magic valley where you access only by sea, the people of Chuao grow an outstanding and rare cocoa whitch (sic) we use in making this chocolate.

In Venezuela, the birthplace of the cocoa bean, hides a veritable gem: The Porcelana. This rare Criollo cocoa is appreciated by chocolate experts for its exceptional aromatic strength. Through years of hard work, Valrhona is committee to bringing this cocoa bean back to life by rebuilding the El Pedregal plantation, dedicated to the Porcelana. Its subtle notes of honey and ripe fruit never fail to charm.

In Trinidad, south of Caraibean, the little village of Gran Couva is home of one of the island's oldest plantations. On its rich soil, the estate's planters grow their precious crop to extract all their subtle aromas of dried mint and fresh spices.

The elegant, powerful chocolate taste of Guanaja amplified by the delicate notes of roasted cocoa bean nibs.

A surprising combination of crispy caramelized pecan nuts with the deep creamy, chocolately taste of Jivara.

A comforting blend of whole milk and fine cocoa produces this unique chocolate, enhanced by a very low sugar content and just a touch of wholesome malt, vanilla and brown sugar.

Le Noir by Valrhona: a blend of most fragrant cocoa beans from Caribbean and Indian Ocean plantations. Its balanced taste comes from a light touch of acidity.

A perfect balance between fine dark chocolate and the fragrant sweetness of natural orange peel.

Le Noir Amer by Valrhona: is made of refined blending of selected cocoa beans, Trinitarios and Criollos origins, enhancing their rich flavors and redwoood colors. This sweet bitterness reveals fruity and floral taste, with exceptional long lasting aromas.

Le Noir Extra Amer by Valrhona: exceptional bitter chocolate is the result of a combination of the finest cocoa beans from Africa. Its strong flavor has a powerful, lingering intensity.

In the Maria Trinidad Sanchez region, in the northeastern section of the Dominican Republic, lies the Valrhona cacao plantation. Long on the palate, very balanced and chocolatey, the round and light ripe fruit notes gently give away to a delicate touch of toasted aromas.

The rich soils of the Sambirano River valley encourage the release of acidic notes of red berries and dried fruit. These aromas are unique to the Trinitario, a tree not commonly found on the northern side of Madagascar.

All the fruity, tangy flavor of Manjari subtly blended with the citrus sweetness of oranges.

This Grand Cru heats the palate with refreshing and powerful bitter-sweetness developing into shades of freshness swirling the whole tasting experience.

For generations, cocoa trees have been grown in the shade of banana trees in the Caribbean, on rich clay loam soils often referred to as "chocolate lands". A unique blend of Trinitario beans gives Caraïbe its smooth chocolate and roasted dried fruit notes with a slightly oaky finish.

Close to lake Maracaïbo, Valrhona has discovered an exceptional estate where the best Criollos cocoa beans from Venezuela are cultivated. From its legendary soil are born the characteristic notes of honey and nuts found in Palmira chocolate.

Born from very old plantations in the Dominican Republic, Taïnori gradually reveals hints of yellow fruits followed by lingering nutty notes over a backdrop of cocoa and freshly-baked bread.