Lemongrass 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 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 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 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 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 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 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 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 merBertil Åkesson, a trailblazer in the bean-to-bar industry, has significantly impacted the world of artisan chocolate. With his roots in Madagascar, where he was raised by a Swedish diplomat father and a French mother, Bertil's journey began on the family's cocoa and spice plantations established in the 1970s. Today, he's renowned for directly supplying his single-estate beans to over 300 chocolatiers globally and for his own line of internationally acclaimed bars. His chocolate bars, crafted from beans grown on Åkesson's own Ambolikapiky plantation in Madagascar's renowned Sambirano valley, have garnered worldwide recognition and numerous awards. These accolades include consecutive Golds at the Great Taste awards, the Academy of Chocolate Awards, and the International Chocolate Awards. This specific single-origin bar, known for its vibrant and distinctive flavor, continues to win hearts and palates, cementing Bertil's status as a true connoisseur and pioneer in the chocolate world.
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.
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 merThe cocoa for this bar changes several times a year. The Mesjokke men are on a continuous search for beautiful aromas and flavours of cocoa. And if they find the right one, it will be chosen as the basis for the latest Limited Edition in the range. In their factory in Utrecht, the cocoa is carefully roasted, extracted, blended and tempered.The music that the Mesjokke men recommend for this bar is: No Limit by 2Unlimited.
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 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 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 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 mer