Single Origin, Page 3
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Winner of the 2017 Academy of Chocolate bronze medal. Very aromatic single origin, farm-to-bar chocolate from Sedayu, a village in the south of Sumatra.

Chocolate from its origin, the east coast of Madagascar. Each harvest has different flavour nuances. Very different from chocolate from the Sambiano valley.

This 85% bar is so fruity you think you are eating a candy: fruit flavours, hints of citrus/peach and forest fruits, honey and caramel with a slightly sour finish.

Premium dark chocolate with a high content of selected cocoa beans. Hand-picked cocoa beans Single origin Delicate chocolate notes

Exclusive artisanal dark chocolate handcrafted from Akesson’s cocoa from the Sambirano Valley in Madagascar, spiced with locally grown wild pepper.

White chocolate from Madagascar with a very substantial portion of vanilla. Because they have not been sparing with the vanilla, one gets a quite genuine vanilla experience.

Powerful and gorgeous bar for the true chocolate connoisseur, yet very accessible for those not used to high cocoa percentages.

Mild-pure 68% chocolate full of fruit and citrus flavours. Smooth melting, fine and crunchy texture of the cocoa nibs. This is how you taste Madagascar.