El Oro 70 (Ecuador): In the province of El Oro, meaning The Gold, the cooperative Urocal cultivated the Cacao Nacional. Even during the roasting process, this national cocoa gives off an unmistakable odour. For me, the utmost in chocolate enjoyment is dark chocolate with a content of 70% cocoa: That has precisely the correct amount of sugar for the excellent aromas of the cocoa. The sugar is blended with the cocoa during the rolling process. The chocolate has its flavour literally pressed into it.

Don Urtado & Don Francisco 80 (Nicaragua): Producing a chocolate with a content of 80% cocoa is technically a challenge because a high content of cocoa and a low sugar content present an almost insurmountable problem for the rollers. We use a special. process: Prior to rolling we isolate a small amount of cocoa butter from the cocoa paste and then add it again during conching. This enables us to produce a high-percentage chocolate with an excellent aroma that requires a cocoa of outstanding quality. We obtain this cocoa from only two farmers: Don Urtado and Don Francisco.