Did you know that all Meybona chocolates have been traditionally manufactured in our factory in Löhne from cocoa beans to ready chocolate (BEAN-TO-BAR)? Only a few companies do that these days! For the production of the cocoa mass in this dark chocolate, we use only exquisite "Nacional de Arriba" cocoa beans from small cooperatives in Ecuador. Using those well-fermented fine cocoa beans of the "Forasteo" variety, we create this luscious fine chocolate with it's special, slightly earthy taste and floral finish. Gentle roasting and 48-hour conching bring out this characteristic aroma.

Did you know that all Meybona chocolates have been traditionally manufactured in our factory in Löhne from cocoa beans to ready chocolate (BEAN-TO-BAR)? Only a few companies do that these days! For the production of the cocoa mass in this dark chocolate, we use only selected fine cocoa beans from small farmers in the coastal regions of Papua New Guinea. Those rich cocoa beans of the "Trinitario" variety are partly still traditionally dried over fire. A smoky, floral flavor plus a hint of sourness characterize this fine chocolate. Gentle roasting and 48-hour conching bring out this characteristic aroma.

Did you know that all Meybona chocolates have been traditionally manufactured in our factory in Löhne from cocoa beans to ready chocolate (BEAN-TO-BAR)? Only a few companies do that these days! For the production of the cocoa mass in this dark chocolate, we use only selected cocoa beans of the "Forastero" variety from small farmers and cooperatives in Tanzania. Using those sun-dried beans, we create this remarkable fine chocolate with it's [sic] strong, slightly earthy taste and fruity finish. Gentle roasting and 48-hour conching bring out this characteristic aroma.