Piura 80 (Peru)

These cocoa beans from the Aprocap cooperative in Peru certainly rank among our best. The blend contains 40% white Criollo beans. The beans are white when harvested but darken during the fermentation. Due to the low roasting temperature and short conching time (16 hours) the finished chocolate has an amazingly light colour.

Intiselect 60 (Peru)

The Acopagro cooperative combines the typical Peruvian Amazon cocoa from the region with the new Intiselect cocoa cuvee. By selecting and blending the beans, the final characteristics of the chocolate is determined at the plantation. The result is a chocolate with a lingering cocoa taste and a fine fruit acid that is cushioned with a dose of raw cane sugar.

Don Francisco 60 (Nicaragua)

This milk chocolate with only 20% sugar and 60% content of cocoa is something really special. Chocolates with a high cocoa content require cocoa beans of the highest quality. Francisco Manzanares Alarcón is one of the best cocoa farmers in the region.

El Naranjillo 40 (Peru)

We transform this mild and fruity cocoa in our chocolate factory into a velvety milk chocolate with a 40% cocoa content, milk from organic farmers in the Tyrolean mountains, a special mixture of sugar and genuine vanilla.

Soya 40

Soya chocolate with a 40% cocoa content. Dried soybean powder replaces the milk powder in this light chocolate. Soy chocolate is lactose-free and a wonderful alternative for people who suffer from allergies. Apart from cocoa and soy you can expect this soy chocolate to contain an unrefined natural sugar mixture from raw cane sugar and a tinge of sesame.

Green Tea 30

A lactose-free soy chocolate with Japanese green tea powder. The combination of the active substances theine and caffeine in the Matcha keeps you alert and relaxed at the same time. A light chocolate with a cocoa content of 30% forms the basis of the Matcha. A slight trace of sesame is included as well.