Nights on rough ground Nights in the (sub)tropics are pitch black. You don’t see a thing – but your other senses are sharpened. You hear every shiver, your smell intensifies. With their noisy midnight concert, nocturnal birds, insects and other animals salute the darkness. Listen carefully and the cacophony suddenly becomes the most beautiful melody you ever heard. Inhale the scents of exotic plants. The forest’s sounds, smells and tastes make you understand the night. The 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!” The cocoa beans Domantas uses are from El Ceibo, Bolivia.
Les merThe filter diameters do not correspond to your portafilter diameter. Due to the different designs of espresso machine and baskets manufacturers, the SIBARIST ESPRESSO filter diameters do not correspond to your portafilter diameter. Instead, they correspond to the inner bottom basket diameter, so please size your inner basket diameter to choose the filter size. The filter diameter needs to fit on the inside bottom basket diameter. The SIBARIST LAB label are the most innovative and experimental products that go one step beyond, pursuing excellence. The main purpose of SIBARIST LAB products is to let the community experiment, learn and get a better cup of coffee. Let’s develop the products of the future together!
Les merLemongrass adds lovely subtle citrus and spice accents to the berry notes in this 70% dark chocolate. This delicately balanced bar is a must if you like something special. Paired with a glass of champagne, you can skip dessert altogether. Cocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
Les merThe cocoa beans for this chocolate come from the APACH cooperative (Asociación de Productores Agroforestales de la Cuenca Rio Choloma), which has 110 member farmers. They live and work in the area around the city/municipality of Choloma, which comprises 41 villages. The cocoa is grown in the forests – agroforestry – at the foot of the Sierra del Mérendon, on the border of Honduras and Guatemala.
Les merFounded in 2019 by Jacob, Mellōw chocolate is a Copenhagen-based chocolate brand rooted in ethical and sustainable practices. Born from a suitcase of cocoa beans from Panama, Mellōw has evolved from initial experiments in Jacob's kitchen to a dedicated production facility. Their chocolate, made in small batches, prioritizes human rights, biodiversity, and sustainable cocoa farming. Mellōw chocolate is committed to slave-free and child labor-free chocolate, supporting cocoa agroforestry to combat deforestation. They blend science and art to craft chocolates that retain the natural benefits of cocoa beans, using natural and unrefined ingredients to preserve antioxidants, vitamins, and minerals. Jacob's vision for Mellōwis simple yet profound: to produce the finest quality chocolate with just two ingredients - ethically sourced cocoa beans and unrefined sugar. Mellōw's approach encompasses sustainable practices, ethical partnerships with farmers, organic ingredients, and plastic-free packaging. Focused on preserving the nutritional qualities of hand-picked cocoa beans, Mellōw chocolate develops its processes scientifically. They aim to inspire with well-designed products, collaborating with local creatives, all while striving to raise the bar in the chocolate industry.
Les merThis premium bar features Trinitario variety cocoa, sourced directly from the heart of the Brazilian Amazon by COOPOAM - the Organic Products Cooperative of the Amazon. Situated at the 100th kilometer of the iconic Rodovia Transamazônica, the cooperative is nestled within the sprawling Amazon rainforest. Venture further 30 km into the lush forest, and you'll encounter the very cocoa tree featured above, an integral part of the cooperative's abundant harvest area.
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 botanical name of the goldenberry is physalis peruviana. The second word already indicates that it comes from Peru and the surrounding area. So also from Ecuador. It is better known as the Cape Gooseberry. The cape in the name has nothing to do with the cape in South Africa, but with a cloak, the cape.
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 merThe first time Morin bought Peruvian cocoa beans, in 2002, it was only a few bags. They discovered the remarkable quality and developed a keen interest in cocoa from other Peruvian regions. In 2004 everything came together, as Morin started working with a French-Peruvian couple who conduct direct trade with the producers in Peru, creating the all-important short chains and transparency. The beans used for this 70% organic chocolate bar originate from one single plantation in the Chanchamayo region of central Peru. They are a mixture of Criollo and Trinitario beans. The owner of the farm grows several types of trees, including papaya and coffee, in a plantation resembling a natural forest. For Morin, this farm stands out as a positive example: the farmer is very knowledgeable, is organically certified, and has similar yields from his mixed forest system, compared to other farmers who grow only cocoa.
Les merMaraná crafts premium, organic chocolate straight from the heart of Peru. Using the finest cocoa sourced from Piura, San Martin, and Cusco, founders Zulema and Giuseppe have transformed their passion for chocolate into a thriving business. Dedicated to ethical practices, they work closely with local farmers, enhancing their agricultural skills to ensure only the best cocoa beans are used. Each bar, wrapped in packaging that celebrates Peruvian heritage, represents their commitment to quality and respect for tradition. Since their debut in 2015, Maraná has earned accolades for their exceptional chocolate bars.
Les merBronze at the Academy of Chocolate A balanced bar that is perfect for every day. The chocolate melts slowly and the nibs add a nice crunch and a hint of roasted chocolate. Cocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
Les merOrigines Chocolate Makers specializes in small-scale, artisanal chocolate production, focusing on detailed roasting and taste-testing to perfect their products. They are committed to social and environmental responsibility, supporting sustainable cocoa projects in Colombia, Peru, and Liberia, and carefully choosing suppliers to minimize impact. The company collaborates with local producers for ingredients and creatively uses cocoa bean husks in herbal teas and soaps. They continually work on packaging recyclability and sourcing from ethical suppliers. Origines' “Bean to Bar” approach is about indulgence accessible to all chocolate lovers, emphasizing quality and sustainability.
Les merIndulge in the rich and flavorful experience of our 100% dark chocolate bar, crafted with only the finest Cacao and free of any additional ingredients. Packed with powerful anti-oxidants and Theobromine, this chocolate offers notes of earth, honey, and red fruit, making it a perfect super-food supplement or energy booster. Satisfy your chocolate cravings while reaping the health benefits with our unique and delicious chocolate bar. We make chocolate from cacao grown in our own plantations in the foothills of the Anamalais, where we select and ferment the best of the lot before its transformed into pure joy. SOKLET brings to you the finest chocolate from origin India. Soklet contribute's a portion of the proceeds from each on-line sale towards an environmental cause to offset the effects of wastes generated due to our shipping and packaging.
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 merAt Krakakoa, we believe that some of the best quality products in the world can be produced right here in Indonesia. We believe that farmers need to make a good living from the hard work that they do. We believe that the environment needs to be protected while we pursue economic development. And we believe manufacturing and processing is an important contributor to economic growth.Our mission is to put our beliefs into action and change the way food production systems impact people and the planet, starting with cocoa.
Les merDue to its excellent taste, Nicalizo is the first cocoa bean from Nicaragua with ‘Heirloom cocoa’ status. The cocoa beans used by Morin to create this dark chocolate originate mainly from the mountainous Jinotega region, in the north of Nicaragua. This is the perfect region for growing cocoa: fertile soils and rain all year round, with high temperatures. Due to the effects of global warming, more and more farmers in the area stop growing coffee (which needs a cooler climate) and switch to cocoa. Morin buys these beans from Danish idealists Ingemann. In Nicaragua, they specialise in cocoa and work closely with the local farmers to grow better quality cocoa and enhance farmer income. The farmers receive training from the Cocoa Academy plus regular on-farm advisory visits. Ingeman pays the farmers a fixed price of 25% over the market price for at least 30 years. This gives the farmers the long term financial stability they need. Ingeman employees visit the plantations every week to collect the beans and assist the farmer with fermentation and drying. This is their hands-on approach to quality control and traceability. The Morin beans can be traced back to the Florès family. But generally, for the required amounts of beans, supply from more than one farmer is needed.
Les merRózsavölgyi Csokoládé stands out in the world of fine chocolates, blending traditional processes with pure ingredients to craft chocolates that are both natural in flavor and artistic in presentation. Sourcing cocoa beans from renowned growers in Venezuela, Madagascar, Mexico, Tanzania, Peru, Ecuador, Sao Tome, and Nicaragua, they ensure each variety, from Porcelana to Madagascan trinitario, contributes to the unique flavor profiles of their single-origin chocolates. Their dedication to quality has earned them accolades, including silver and bronze awards from the Academy of Chocolate. Committed to sustainability and tradition, Rózsavölgyi Csokoládé's packaging combines old Hungarian designs with eco-friendly materials, using about 90% recycled paper and no plastic. Their shop, a reflection of their artful approach, is located in the Parisi Udvar Hotel in Budapest, welcoming chocolate enthusiasts to a world where traditional chocolate-making meets modern creativity.
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