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Rounded
Professional Signature Range

Extra Amer 67%

Extra Amer 67% is a great balance between powerful and bitter. Specially formulated for recipes with a strong cocoa taste.

Rounded
Professional Signature Range

Equatoriale Noire 55%

Special for coating : Équatorial Dark 55 % is renowned for its balanced taste and its ease of use.

Rounded
Professional Signature Range

Extra Noir 53%

Special for insides and fillings. : Extra Noire 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.

Rounded
Professional Signature Range

Equatoriale Lactée 35%

Equatoriale Lactée, a milk chocolate from our Signature Professionnelle range, round and soft.

Cocoa
Cuvées range

Limeira 50%

Limeira is distinguished by its initial strong cocoa taste and subtly sweet milky notes.

Balanced
Cuvées range

Kilti Haïti 66%

Kilti Haïti 66% reveals a gentle tanginess set off by hints of fruit which are followed up by intense chocolatey notes, before a subtle bitterness completes the experience.

Balanced
Cuvées range

Loma Sotavento 68%

This Dominican Republic Cuvée wonderfully reflects the local soil’s aromatic characteristics.

Sweet Spices
Cuvées range

Morant Bay 70%

Morant Bay is a chocolate with an air of purity and elegance, and distinctive notes of camphor that bring it freshness.

Fruity
Single Origin

Tulakalum 75%

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

Sweet Spices
Single Origin

Araguani 72%

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.

Sweet Spices
Single Origin

Nyangbo 68%

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.

Sweet Spices
Single Origin

Alpaco 66%

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

Balanced
Single Origin

Kalingo 65%

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.

Fruity
Single Origin

Manjari 64%

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

Balanced
Single Origin

Taïnori 64%

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

Fruity
Single Origin

Illanka 63%

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

Fruity
Single Origin

Macaé 62%

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.

Cocoa
Single Origin

Bahibe 46%

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

Gourmet
Single Origin

Tanariva 33%

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

Bitter
Grands Crus Blend

Abinao 85%

A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a "Marriage of Grands Cru s" characterized by powerful tannins with a strong, lingering intensity.

Balanced
Grands Crus Blend

Guanaja 70%

Guanaja, the iconic dark chocolate of Valrhona, created with a complex blend of different aromatic profiles