Cocoa has been commercially grown in Vietnam only a few decades. The trees of the Ben Tre province in the Mekong delta are numerous trinitario clones. The shade is provided by coconut palms and various fruit trees such as banana, longan and pomelo. The beans are fermented for four to five days and dried on bamboo tables in large aired hothouses.
This chocolate is made in the old way. Roughly ground cocoa beans, cane juice and pieces of vanilla. This is how you can often meet it in Mexico. Very seductive taste. Chocolate as you don’t know it.
Though this 80% blend is the sweetest in this line, the taste of this chocolate is still very intense. Look for tones of tobacco and red fruit.
100% chocolate is the purest cocoa creation possible. There are but two things at play: the quality of the beans and the ability of the chocolatier.
Probably the smoothest chocolate in our range. Excepting white chocolate this is our rock bottom limit for cocoa content. Enjoy the taste of real cocoa beans refined with a good measure of milk.
Milk chocolate with a high content of cocoa. It is not very sweet but the milk makes it smoother than regular dark chocolate. This blend will please milk chocolate lovers and dark chocolate aficionados alike.
Surprisingly smooth and with a lovely milky finish. Enjoy our wonderful goat milk chocolate without prejudice.
Dark chocolate with cocoa nibs. Smooth tones of coffee and red fruit. The result is quiet and live chocolate at the same time.
Milk chocolate with pieces of cocoa beans. With this variation, we want to give milk chocolate lovers a sense of the taste of chocolate origins. It is an exceptional composition that is hard to find.
Dark chocolate with candied ginger, originally from Asia. This combination is very beneficial for the body but also refreshing, fun and pleasantly provoking our taste buds. Nice pungent taste of ginger makes this chocolate part of the Spiced range.