Cocoa beans contain over 500 different aromatic compounds. The natural aromas in chocolate are very diverse. Our job as chocolate “makers” is to show them, to highlight the advantages and hide the disadvantages.
Dark chocolates made from homogeneous cocoa beans from different regions are composed only of cocoa beans, unrefined cane sugar and sometimes a small amount of cocoa butter.

We prepare dark chocolates with at least 70 per cent cocoa beans, the rest being cane sugar. We offer chocolates with 70, 80, 90 and even 100 percent cocoa beans. In our single origin line of dark chocolates we do not use emulsifiers – if we prepare a chocolate with too low a proportion of cocoa beans, we liquefy it by adding cocoa butter. During the roasting and conching of the cocoa beans we try to bring out the richness of the cocoa aromas.

Dark chocolates (single origin) most clearly display the flavours contained in cocoa beans. Tasting bars from different corners of the world we can discover their richness of flavours and aromas.

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