This bar is made from a rare criollo cocoa bean that is grown in the Sambirano valley of Madagascar - only 2 tonns per annum. Due to the unique fermentation and careful processing the mild character of the criollo is complemented by the sweet and sour taste of the fresh cocoa pulp.

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A trinitario collected around the port of Carenero in the middle of the Northern coast of Venezuela with a light colour and mild character. Through careful roasting and processing, we attempted to reserve as much of the bean's own cherry and flower aroma as possible.

The village of Chuao -- where Venezuela's finest beans are grown -- is nestled between the sea and the mountains in a secluded valley, and is possible to reach only by boat. Its unique soil and a micro-climate create perfect growing conditions for cocoa. The Empresa Campesina de Chuao cooperative consists of around 100 farmers who grow, harvest, sun-dry, and ferment the beans in the traditional way. This exceptional cocoa was used to create this bar which carries aromas of the cocoa fruit pulp and tonic water.

The Sambirano valley in Madagascar is the origin of a unique blend of trinitario cocoa beans that this chocolate is made of. Through careful roasting and processing, we attempted to reserve as much of the bean's own, natural aroma as possible. This chocolate is reminiscent of the sweet and sour flavours of the fresh cocoa fruit pulp.

A remarkable discovery was made by two American travellers in the Marañon canyon of Peru in late 2007. They found the famous Ecuadorian Arriba Nacional cocoa bean that was thought to be extinct in the early 1900s. Due to its high criollo content, nutty notes appear, besides the fruity and floral aromas. It needs to be very carefully processed to keep its sophisticated character.

Porcelana is a rare type of cocoa bean. The flesh is completely white which during fermentation turns into a unique light brown colour that is so characteristic to this chocolate. The proportion and complexity of aromas create a feel of perfect simplicity. Mildly roasted and processed to preserve its natural qualities.

A trinitario collected around the fishing town Rio Caribe on the peninsula of Paria, northeast of Venezuela with a good proportion of fermentation. Through careful roasting and processing, we attempted to reserve as much of the bean's own, tobacco and fresh-cut plant aroma as possible.

Sur del Lago region is located in the tropical lowlands south and west of Lake Maracaibo in northwestern Venezuela. The cocoa used for this chocolate comes from this area. This tablet shows our approach to chocolate through mild roasting and extensive refinement and conching.

The village of Trincheras is located in the state of Aragua in Venezuela. The cocoa beans used for this chocolate had been collected around this small village. This bean-to-bar chocolate represents our approach to chocolate-making through mild roasting and extensive refinement.