Laboratory range

Passion fruit and powerful chocolaty taste. : A bouquet of fruit aromas explodes in Itakuja 55% then gives way to the rounded flavors of Brazilian cocoa.

Kidavoa 50% is a rich, complex milk chocolate with a forceful character featuring hints of dried banana thanks to Valrhona's special Double Fermentation technique.

Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color.

A special ingredient, muscovado sugar, gives Orelys 35% its unique natural color with glimmers of golden brown

Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.

A natural ʺbiscuit/latteʺ color combined with the chocolate's unique texture that brings out the fresh raw almond taste.

Inspiration Strawberry combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.

Inspiration Passionfruit combines the intense, gourmet flavor of tangy passionfruit with the uni que texture of chocolate.

Introducing the newest member of the INSPIRATION Range—RASPBERRY. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors.

The Inspiration range is now expanding to include Yuzu Inspiration. This unique, subtle fruit has become famous all over the world.

Amatika 46%, the first Vegan Grand cru from the heart of Madagascar's plantations

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.

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

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.