Bitter chocolate with whole hazelnuts
The bitterness of Trinitario cocoa beans from Ghana, with their delicate fruit, banana and blackberry hints, is perfectly combined with the moderate sweetness of hazelnuts. Whole hazelnuts add hints of cream and nutmeg to the chocolate, forming a stable, pleasant, nutty flavor.
Bitter chocolate with almonds, cranberries and pistachios
This chocolate has a nice chocolatey and fruity aroma, characteristic of Criollo cocoa beans harvested in Nicaragua. Forest cranberry juice complements the bitter chocolate with a pleasant, slightly sour taste and freshness, while pistachios and almonds make the taste softer and more delicate.
Bitter chocolate with coffee beans and orange
This chocolate is characterized by a marked licorice flavor, characteristic of Mexican cocoa beans such as Criollo. Fresh, citrus waves of new flavor flow through it, with hints of blood orange and lime.
Bitter chocolate with cranberries, pistachios and strawberries
This chocolate is made from Trinitario cocoa beans harvested in Ghana. Its bitterness is combined with the slightly resinous, delicate flesh of pistachios and amazingly complemented by the cranberry's sour notes. Garden strawberry makes the chocolate more fragrant and brings a special touch to the taste.
Milk chocolate with raspberries
Selected Criollo cocoa beans collected in the Ivory Coast contributed to the creation of this milk chocolate with a sophisticated creamy taste, dominated by the flavor of biscuits. Fragrant raspberry added to the chocolate opens up a palette of floral colors, passing between aroma and taste.
White chocolate with almonds, cranberries and strawberries
Cocoa butter from Malaysian beans endows the white chocolate with soft, creamy and fruity hints, effectively bringing out the flavors of strawberry, cranberry, and almond.