Nestled beneath the majestic peaks of Machu Picchu, the cherished Chuncho cocoa thrives in the picturesque Urubamba Valley, a testament to its resilience throughout the ages. Towering with remarkable longevity, the ancient Chuncho trees, some dating back 200 years, flourish at extraordinary altitudes rarely seen in cocoa cultivation. Esteemed by cocoa connoisseurs, Chuncho is widely acclaimed as one of the world's most aromatic cocoa varieties, evoking immense pride among local communities who meticulously handpick the cocoa pods from their revered ancestral trees, transforming the precious beans into their own cherished chocolate creations.
Les merKuná's Bean-to-Bar 100% Ecuadorian Chocolate: A Blend of Quality, Social Responsibility, and Biodiversity Founded in 2012 by Maria Fernanda Andrade and Luis Manuel Leon, Kuná has emerged as one of the finest chocolate brands from Ecuador. This chocolate brand stands out for its unique blend of social responsibility, cooperation with indigenous peoples, attention to biodiversity, organic farming, and quality. Maria and Luis are known for their enthusiasm, passion, and commitment to quality, which has helped Kuná win numerous awards, including the main prize at El Salon del Cacao y Chocolate Ecuatoriano in its very first year of existence. Kuná's chocolate is made using high-quality cocoa harvested by the indigenous Kichwa peoples from Archidona in the Amazon of Ecuador. The Kichwa cultivate cocoa of exceptional quality from the Amazonian jungle, some of which are grown in the UNESCO biosphere Sumaco. In addition, Kuná sources beans from the Unión de Asociaciones Artesanales Eloy Alfaro de Esmeraldas to produce chocolate with higher cocoa percentages. Kuná's history is closely tied to the Asociación Wiñak, a cooperative founded by the Kichwa peoples. By choosing Kuná's bean-to-bar 100% Ecuadorian chocolate, you can enjoy the delectable taste of Ecuadorian cocoa while supporting social responsibility, environmental sustainability, and fair trade practices.
Les merDivine acidity The bright orange and green of the goldenberries – which look like small tomatoes – is vibrant against the blue sky. Their fresh, acidic, deep ripeness gives you goosebumps. Small crispy goldenberry bits prickle your tongue as they melt and mingle with the rich dark chocolate. This is a true Inca-chocolate, sweet and sour all at once. It is believed this 3000 year old recipe was sent to earth by the Inca Gods themselves. Equator Collection Chocolatier Domantas Uzpalis says: “For me, the concept of the Equator Collection is that I use ingredients coming from one ecosystem. Because the water, the earth, the minerals of that ecosystem is the life of the plants. And inherently, living things that grow together, will taste better together. Every bar from this collection is made with ingredients originating close to the equator. With vivid, intense aromas blended into a tropical chocolate. Friends, jump into the tropical adventure!”
Les merBeau Cacao specializes in crafting small-batch chocolate, starting with carefully sourced cacao beans from select small farms in Malaysia. They meticulously roast these beans in the French Alps, a process that accentuates the unique flavors of each plantation. The chocolate is then skillfully transformed and set in Beau-designed molds, ensuring a product that benefits farmers, consumers, and the environment alike. Beau Cacao invites you to "Taste the change!" with their conscientiously crafted and flavor-rich chocolate.
Les merTaza Chocolate specializes in stone ground, minimally processed chocolate, focusing on letting the natural, bold flavors of organic cacao stand out. Founded by Alex Whitmore and his wife Kathleen Fulton, Taza started in Somerville, MA in 2005 after Alex was inspired by traditional chocolate in Oaxaca, Mexico. Taza is a pioneer in ethical cacao sourcing, establishing the first third-party certified Direct Trade Cacao Certification program in the U.S. They ensure fair compensation and sustainable practices with their cacao farmers. Their unique stone grinding process, using traditional Mexican molinos, preserves the intense, fruity flavors of the cacao, resulting in a rustic, gritty chocolate unlike any other.
Les merDefinite creates flavoured bars with natural and locally sourced Dominican ingredients, to bring you a special Caribbean experience. Eat good chocolate, close your eyes, and you are on a journey through the different regions of the Dominican Republic. A deliciously creamy vegan alternative to milk chocolate. The organically grown cocoa for this bar comes from Valdez Cacao. This family farm is situated in Castillo, in the province of Duarte, where over 60% of Dominican cocoa is grown. Valdez Cacao was started in 1961 by Porfirio Valdez. With every bit of money he earned, he bought additional pieces of land, slowly growing his small farm into a leading business in cocoa cultivation. Valdez is socially involved, supporting the local population; the farm offers work, provides social services, built two aqueducts, a baseball field and connected the primary school to the Internet.
Les merNestled in the remote mountains of Venezuela, lies the village of Chuao, known for its coveted cocoa plantations. The unique cocoa bean variety grown here is cultivated under the shade of larger trees, including banana, mango, lemon, or cedar. With a total annual production of 18-20 tonnes, the Chuao cocoa farmers take great pride in designating their cocoa as ‘the best in the world,’ a claim supported by the Cocoa de Chuao, Appellation d’origine label they received in 2000. The beans undergo a 7-day fermentation process in wooden boxes, followed by sun-drying on the village square in front of the church, which undoubtedly contributes to their exceptional flavor.
Les merWeight: 53 g Ingredients: CACAO BEANS*, UNREFINED CANE SUGAR* & CACAO BUTTER*, REINDEER MOSS* & LINGONBERRY* (*ORGANIC) Beans origin: Åkesons Befojo Estate, Sambirano Valley, Ambanja, Madagascar. Vegan, dairy and gluten free. Can contain traces of nuts, gluten and dairy.
Les merTaza Chocolate specializes in stone ground, minimally processed chocolate, focusing on letting the natural, bold flavors of organic cacao stand out. Founded by Alex Whitmore and his wife Kathleen Fulton, Taza started in Somerville, MA in 2005 after Alex was inspired by traditional chocolate in Oaxaca, Mexico. Taza is a pioneer in ethical cacao sourcing, establishing the first third-party certified Direct Trade Cacao Certification program in the U.S. They ensure fair compensation and sustainable practices with their cacao farmers. Their unique stone grinding process, using traditional Mexican molinos, preserves the intense, fruity flavors of the cacao, resulting in a rustic, gritty chocolate unlike any other.
Les merThe cocoa beans come from the Finca Quebrada Limòn, which is located in the far west of Panama, not far from the border with Costa Rica. Due to reforestation projects, 100% pure, refined Trinitario cocoa thrives there in mixed cultivation and now also offers rare animals and plants a protected place again.
Les merPralus, founded by François Pralus, is a brand born from a dream to own a cocoa plantation. After two years of searching, François found his ideal spot in 2003 on Nosy-Be, an island off the northwest coast of Madagascar, known as the Island of Perfumes. Surrounded by the scents of ylang-ylang, vetivers, peppers, and vanilla, he began his tree-to-bar journey. Set amidst the rolling hills of Nosy-Be, beyond the rice fields and between fragrant vetiver trees, frangipani, and raphias, lies the fertile land where François Pralus' cocoa trees thrive. The plantation, cultivated from scratch on a hillside, started with a nursery nurturing over 25,000 cocoa plants. Here, a variety of criollo beans, typical to the Malagasy land and known for the prized white bean, were chosen for their finesse. These seedlings, once matured, were planted in a preserved primary forest, under the canopy of large trees, allowing them to flourish for at least five years before bearing their first cocoa pods. Pralus' journey from a passionate dream to crafting exquisite tree-to-bar chocolate encapsulates a deep commitment to quality and the art of chocolate making.
Les merPralus, founded by François Pralus, is a brand born from a dream to own a cocoa plantation. After two years of searching, François found his ideal spot in 2003 on Nosy-Be, an island off the northwest coast of Madagascar, known as the Island of Perfumes. Surrounded by the scents of ylang-ylang, vetivers, peppers, and vanilla, he began his tree-to-bar journey. Set amidst the rolling hills of Nosy-Be, beyond the rice fields and between fragrant vetiver trees, frangipani, and raphias, lies the fertile land where François Pralus' cocoa trees thrive. The plantation, cultivated from scratch on a hillside, started with a nursery nurturing over 25,000 cocoa plants. Here, a variety of criollo beans, typical to the Malagasy land and known for the prized white bean, were chosen for their finesse. These seedlings, once matured, were planted in a preserved primary forest, under the canopy of large trees, allowing them to flourish for at least five years before bearing their first cocoa pods. Pralus' journey from a passionate dream to crafting exquisite tree-to-bar chocolate encapsulates a deep commitment to quality and the art of chocolate making.
Les mer