• <p><span style="font-size:14px"><strong>Bitter chocolate</strong></span></p>

<p><span style="font-size:14px">(72% cacao products);</span></p>

    Bitter chocolate

    (72% cacao products);

    Criollo beans from Mexico define a dominant flavor of walnut mixed with hints of fruit and herbs. The chocolate's flavor is intense, harsh, with clear vanilla hints.

  • <p><span style="font-size:14px"><strong>Bitter chocolate with pistachios</strong></span></p>

<p><span style="font-size:14px">(72% cacao products)</span></p>

    Bitter chocolate with pistachios

    (72% cacao products)

    Guatemalan cocoa beans such as Trinitario were selected for this chocolate. The bright, resinous flavor of roasted green pistachios is perfectly combined with the bitterness of dark chocolate.

  • <p><span style="font-size:14px"><strong>Bitter chocolate with ground cocoa beans</strong></span></p>

<p><span style="font-size:14px">(72% cacao products)</span></p>

    Bitter chocolate with ground cocoa beans

    (72% cacao products)

    Ground Trinitario cocoa beans from Ghana delicately offer their natural flavor of cinnamon, which completely disappears after a while, to be replaced by spicy hints.

  • <p><span style="font-size:14px"><strong>Bitter chocolate with hazelnuts</strong></span></p>

<p><span style="font-size:14px">(72% cacao products)</span></p>

    Bitter chocolate with hazelnuts

    (72% cacao products)

    This chocolate has a slightly pronounced resinous aroma, confirming its direct origination from Mexican beans such as Amazonian Forastero. Hazelnut pieces soften the elegant bitterness of dark chocolate.

  • <p><span style="font-size:14px"><strong>Milk chocolate with pistachio</strong></span></p>

    Milk chocolate with pistachio

    Baked milk, banana, sponge cake and oatmeal cookies – all these flavors are enclosed in Criollo cocoa beans from the Ivory Coast, perfect for making milk chocolate.