Laboratory range

Amatika blanche 35%, the first plant-based white couverture that’s as easy to work with as any other chocolate. The sweetness of the almonds and Amatika Blanche’s nutty notes conjure up images of a calm summer river catching the light as it ripples.

Notes of grilled cocoa, warm spices, and nuts take us to the heart of the Pacific Ocean and the island of Vanuatu, where we discover a rare and unique cocoa.

Like the rich vegetation of Ivory Coast, this chocolate has surprising and intense cocoa notes, with hints of toasted coconut and a dash of milk.

Just like the volcanic landscape of São Tomé and its tropical forests, this chocolate has a captivating bitterness, underpinned by woody notes and cocoa nibs.

Notes of ripe fruit and cocoa nibs combine with a touch of spice, evoking dusk’s flamboyant colors as the sun sets on Haiti’s wild plantlife.

This chocolate’s bitterness is enhanced with notes of vanilla and ripe fruit, like Jamaica’s forest waterfalls sparkling in the sunshine.

Hukambi’s surprising blend of cocoa, bitter and slightly biscuit-inflected notes ushers us in to discover the mysteries of the fauna and flora living in the shadows of Brazil’s ancient forests.

Like the crackling sound of a fire, Oqo’s whole bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, crunchy pieces of whole beans which erupt like a shower of glittering sparks, and powerful tangy and fruity notes that give way to warm undertones of roasted beans.

While it's essential for coating, molding, and making bars, couverture chocolate isn't always the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, and in keeping with our spirit of innovation, we have pooled all our teams’ expertise to develop a range of chocolates tailored to our customers’ needs. We're unveiling four new chocolate references with no added cocoa butter, grouped together in a new range: Confection.

Tulakalum 75%, pure Single Origin Belize. Tart, bitter & ripe fruit.

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.

Distinguished by a subtle acidity that allows a note of round chocolate warmth to develop followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitterness.

Delicate floral notes of jasmine and orange blossom give way to a long finish of refined bitterness and woody flavors.

Kalingo's highly refined aromas give it an unexpectedly intense freshness. The balance of the chocolatey note is gently elevated by a dash of peppermint.

Manjari, single origin Madagascar, is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes.

Taïnori reveals flavors of yellow fruit followed by notes of roasted almonds and freshly baked bread.

This distinctive chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened blackberries, blueberries and black grapes.

Macaé 62% is characterized by powerful chocolate taste with notes of dried apricot, roasted cocoa bean and black tea, enhanced with a delicately bitter finish.

This rich milk chocolate's high cocoa content perfectly balances the smoothness of the milk before revealing a fruity tanginess and slight bitterness.

Cocoa beans from Madagascar give Tanariva 33% its balanced acidity smoothed with distinctive milk and caramel notes.

Like a travel diary with multiple destinations, Komuntu tells the story of flavors and meetings of the world through its cocoa blends, revealing a strong, bittersweet and woody aroma with underlying notes of roasted cocoa nibs.