Laboratory range

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 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.

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

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

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

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

Xibun is a chocolate with fruity notes brought out by a gorgeous, fresh, acidic tang. Sample this chocolate and it slowly reveals a dash of spice with a coffee hue and roasted notes which give way to a light bitterness and mild chocolatey notes.

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

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.

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

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.