Powerful nose, well balanced, coffee, cacao, woody aroma.

Delicate on the nose but good aromatic intensity, fern and humus, after-taste and long on the palate.

West of Caracas, Venezuela, there is a mythical village. Accessible only by boat, the village of Chuao is bordered North by dense tropical forest, in the South by the Caribbean Sea. For generations the cocoa grown in this region has been celebrated for its exceptional qualities. A unique terroir, an ancestral know-how, a traditional drying method makes this Criollo cocoa the most wanted worldwide. The tiny production makes this a rare product that we are proud to present to you. This chocolate is long on the palate with a fine balance of bitter and acidity with earthy tones.

Powerful nose, good aromatic balance, coffee, buttered milk caramel, slightly astringent after-taste.

Woody and robust, fresh and vanilla.

Spicy licorice, slightly peppery, long on the palate.

Fresh and subtle, woody aroma with wild mushrooms, slightly acid and long on the palate.

Powerful nose, fruity, dried figs and preserved citrus fruit, full on the palate, bitter and slightly acid.

Dark brown purply colour, good aromatic intensity, well balanced, vanilla aroma, mild spices, milky, clean on the palate, bitter and slightly acid.

When tasting our Ghana chocolate don't expect any spice, fruit or floral aromas. What will strike you is its deep, rich, luscious and powerful chocolate aroma. This is the purest form of chocolate taste in our entire selection and it's beautiful. Spicy, deep cocoa notes, long lasting aromas.

Fresh and subtle, woody aroma with wild mushrooms, slightly acid and long on the palate.

Spicy, fruity, tannin, woody and long on the palate.

Our 100% bar is chocolate in its purest form. This means it has no sugar added, it's pure cocoa paste. Made from the same high quality cocoa beans as our Madagascar bar (Sambirano valley), the extra long conche time gives roundness and lusciousness to this ultra high percentage bar.

Good aromatic intensity, well balanced, vanilla and caramel aromas, mild and milky spices.

Our Madagascar bar embodies Francois Pralus' love of this colourful island. We source our beans from Ambaja, in the region of Sambirano rich in criollos trees. Our chocolate is so well balanced with its crisp acidity, fruitiness and floral notes. No wonder it is our best seller. Single plantation chocolate. Fresh nose, slightly minty and fruity, delicate, acidic on the finish.

Fresh menthol, spicy.

Cocoa Peru was declared in 2012 "natural heritage of the nation." Peru is not a major producer of cocoa in terms of quantity, but the cocoa is of the highest quality. Due to its climate and varied landscape, six of the eight varieties of existing cocoa are grown. These are the beans produced in the highlands we selected. Be guided by the power and wealth of this chocolate. - Spicy, deep cocoa notes, long lasting aromas.

Persistent aroma, cacao, fruity, slightly acid.

Spicy, fruity, tannin, woody, and long on the palate.

Fresh nose, fruity, spicy, slightly acid, intense aroma, long on the palate.

Spicy, woody, floral, long finish.

Nestled in the lush green hills of Roxborough and overlooking the Atlantic Ocean, Tobago Cocoa Estate immerses the visitor in the unique farming and culinary cultures of Trinidad and Tobago, islands considered to be the "birthplace" of the Trinitario bean. The Estate combines a heritage park, which focuses on the history of cocoa in Tobago, with a working farm where traditional cultivation techniques have been adapted to preserve the bird and other wild life of this sensitive tropical environment in a responsible and sustainable way.

Trinidad...birth place of Trinitario bean a cross between Forastero and Criollo which marries the bet qualities of each bean type. This is a strong chocolate with aromas of spice, tobacco and dried herbs. Here you can taste the influence of the island's terroir. Persistent aroma, spices, dried herbs, hint of tobacco.

Our cocoa comes from the West Coast of the Island of Epi, in the island chain of Vanuatu. 85 farmers produce the annual 3 tons of cocoa, primarily Amelonado (a forastero variety). The unique taste of this chocolate comes from drying the beans on copra mats giving it a hint of smokiness. The taste is very long on the palate. Spicy, smoked, chewy tobacco, long on the palate.

Powerful and heady nose, aromas of burnt butter and liquorice, bitter, persistent on the palate.