% of main ingredient
75% of Cocoa
Tulakalum’s nutty intensity and powerful cocoa nibs dreamily encapsulate the gorgeous biodiversity of Belize, an endlessly colorful country with rich culture and history. Tulakalum, a Single Origin* Grand Cru from Belize with fruity and tangy notes, and its *cocoa beans are sourced from Cayo District.
Secondary Notes Acidulous
The astonishing profile of this pure Belizean chocolate, born of a close alliance between the strength of its character and the sweetness of its spices, will surprise and inspire you. Our sourcers and taste experts have worked to bring you the very best of Belizean cocoa in this high percentage chocolate with a charismatic sensory identity. In Mayan dialect, Tulakalum means "Together".
A Valrhona partner since 2014, Hummingbird Citrus grows cocoa under a canopy of fruit trees in a primary rainforest in the heart of the Mayan world. This B Corp certified company produces cocoa beans with incomparable tangy, fruity notes. In the aftermath of Hurricane Earl, we are working together to rehabilitate the Xibun River Estate plantation, its fermentation and drying facilities, and housing for 46 employees and their families.
75% of Cocoa
18 months
cocoa beans from Belize, brown sugar, cocoa butter, vanilla
70g bar - Tulakalum 75% - 31462
May contain: gluten, nuts, milk, soya
Andoa Noire opens with forceful fresh notes and a powerful bitter flavor that develops and takes on different nuances in the mouth. Andoa Noire, an organic and fairtrade dark chocolate couverture with a fresh and bitter fruity taste, and its *cocoa beans are sourced from the Piura, San Martín and Amazonas regions (Peru).
Manjari unleashes the fresh, tangy notes of red berries, with delicate finish recalling toasted nuts and dried fruits. Manjari, Single Origin* Madagascar, A Valrhona fruity dark chocolate Grand Cru with tangy red berry notes, made from *cocoa beans from Ambanja District.
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