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Roasted almonds blended with the intense and indulgent notes of Dulcey 32% chocolate
Almonds coated in Gianduja dusted with powdered sugar. Nutty and praline notes. Crunchy and melting.
Roman Hazelnuts coated in dark chocolate. Roasted nutty notes with a crunchy texture.
A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a “Marriage of Grands Crus” characterised by powerful tannins with a strong, lingering intensity
Intense Milky notes and Chocolatey: Andoa Lactée is an extremely smooth chocolate that will enchant you with its milky intensity and its strong chocolate flavor. Single origin Peru, fairtrade and organic milk chocolate
Chocolatey and full-bodied: Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate. It has flavors of currants and chestnuts with hints of honey and fresh baked bread.
Cocoa Intensity and Milky: This rich milk chocolate’s high cocoa content perfectly balances the smoothness of the milk before revealing a fruity tanginess and slight bitterness
Creamy and Toasty: Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.
Bittersweet and Elegant: Guanaja develops extraordinary bitterness, revealing a whole aromatic range of warm notes.
Milky and Delicate: This white chocolate with a pure, light color and velvety texture has a unique flavor profile with its delicately sweet taste revealing harmonious aromas of fresh milk and natural vanilla.