Bolivien 90%: This is a chocolate which verges on cocoa. It is nearly impossible to obtain the cocoa of the Bolivian cooperative El Ceibo on the market. In this 90-percent chocolate you may taste the full aroma of this cocoa rarity.

Peru 100%: This is the mildest cocoa I have ever come across. This substance is ideally suited for a chocolate with 100% cocoa content in which you will feel nothing else but cocoa on the palate. A veritable crossing of borders. Two pure South American blends are processed into dark chocolate queens with 10% cocoa difference.

Brazil 70 (Amazonia): The cocoa for this dark chocolate originates from the legendary region Amazonia. It is the largest rainforest area of our planet. It is of great importance to protect this area as far as possible. For this reason we use organic cocoa which supports the diversity of species and furthermore benefits from the excellent soil quality. This chocolate from Amazonia which is mildly roasted, slowly rolled and intensely conched for 32-34 hours is characterized by a tender melt.

Brazil 60 (Medicilândia): Medicilândia is a place which resembles the Wild West. It is located at the Transamazônica, the road which extends itself from East to West throughout Brazil and divides the rain forest. In the vicinity of this windy village the organic pioneers, the family Vronski and Laercio Rodriguez Monta, surprise everyone with their outstanding harvests. At our company this cocoa with a soul celebrates its first premiere abroad as a dark chocolate.

Ecuador 60 (Manabi): The province of Manabi is located on the Pacific coast in one of the most beautiful areas in Ecuador; cocoa farming has had a long tradition here. In spite of this, the farmers are poor because the cocoa merchants have never paid them fair prices. Fortunately, this has changed for the farmers on the Fortaleza Del Valle cooperative. Now, their children are able to go to school and their families' basic needs are ensured. We roast the cocoa extensively at a relatively low temperature in order to bring out even the very last and finest flavours. The Cacao National from Manabi combined with 40% sugar results in plenty of flavour with a flowery accent.

Nicaragua 80 (Horizont Cuvée): Horizont Cuvée is dedicated to the development organisation Horizont 3000 that takes care of our cocoa projects in Nicaragua. I have to thank this organization because they have guided me to the most remote areas of Nicaragua for many years. Cocoa is a tradition in Nicaragua. We obtain the best cocoa from three different cooperatives in Nicaragua, a country that still bears the scars of civil war. Extensively roasted at 132°C, classically rolled and conched, this cocoa ENRICHES this 80-percent chocolate.

El Oro 70 (Ecuador): In the province of El Oro, meaning The Gold, the cooperative Urocal cultivated the Cacao Nacional. Even during the roasting process, this national cocoa gives off an unmistakable odour. For me, the utmost in chocolate enjoyment is dark chocolate with a content of 70% cocoa: That has precisely the correct amount of sugar for the excellent aromas of the cocoa. The sugar is blended with the cocoa during the rolling process. The chocolate has its flavour literally pressed into it.

Don Urtado & Don Francisco 80 (Nicaragua): Producing a chocolate with a content of 80% cocoa is technically a challenge because a high content of cocoa and a low sugar content present an almost insurmountable problem for the rollers. We use a special. process: Prior to rolling we isolate a small amount of cocoa butter from the cocoa paste and then add it again during conching. This enables us to produce a high-percentage chocolate with an excellent aroma that requires a cocoa of outstanding quality. We obtain this cocoa from only two farmers: Don Urtado and Don Francisco.

Manabi 60: The province of Manabi is located on the Pacific coast in one of the most beautiful areas in Ecuador; cocoa farming has had a long tradition here. In spite of this, the farmers are poor because the cocoa merchants have never paid them fair prices. Fortunately, this has changed for the farmers on the Fortaleza Del Valle cooperative. Now, their children are able to go to school and their families' basic needs are ensured. We roast the cocoa extensively at a relatively low temperature in order to bring out even the very last and finest flavours. The Cacao National from Manabi combined with 40% sugar results in a lot of flavour with a flowery accent.
Horizont Cuvée 70: Horizont Cuvée is dedicated to the development organisation Horizont 3000 that takes care of our cocoa projects in Nicaragua. I have to thank this organization because they have guided me to the most remote areas of Nicaragua for many years. Cocoa is a tradition in Nicaragua. We obtain the best cocoa from three different cooperatives in Nicaragua, a country that still bears the scars of civil war. Extensively roasted at 132°C, classically rolled and conched, this cocoa ENRICHES this 70-percent chocolate.

Panama 70%: The Talamanca cocoa has fascinated me right from the start. This wonderful cocoa is traditionally cultivated by the indigenous farmers far away from the hectic pace of our time and for the protection of the rain forest.

Nicaragua 70%: This 70-percent chocolate promises a multi-layered cocoa aroma on the palate because it consists of a cocoa cuvee from the cooperative Unisproca with which we cooperate closely and amicably.

2 chocolates of 35g each.

Peru 70 (Satipo Pangoa) conched for 16 hours: The regions around Satipo and Pangoa have retained their old and genuine Crioll [sic] varieties. The taste of the Criollo is intoxicating, however, it is also quite rare. Criollo, the noble bean, is very sensitive. It does not tolerate intensive cultivation, and its harvest is rather moderate. The specially marked trees are found in the shade of numerous other trees. This helps the farmers to harvest and ferment the variety separately. Criollo is often mixed with other varieties. Here, however, you experience the pure Criollo.

Peru 70 (Satipo Pangoa) conched for 20 hours: Amarru is a pure Criollo. This first-class cocoa is a rarity. The Amarru-double is our invitation to a gourmet experiment. The same cocoa variety and recipe, however, with different CONCHING PERIODS. Allow both varieties to dissolve on your tongue and feel free to compare them. During conching one can decide for several different directions in taste. Is it to be full-bodied, with a hot touch and a sour note or preferably mild, smooth, with just a touch of spices? It is the process of conching that does this job.

Piura 80: These cocoa beans from the Aprocap cooperative in Peru are certainly among our best. The blend contains 40% white Criollo beans of the Porzelana variety, which have shells as smooth as porcelain. Criollo cocoa has become a rarity today since they are not suited for monocultures and the harvests are rather modest. The beans are white only directly after the harvest and then darken during fermentation. Thanks to the low roasting temperature and short conching time (16 hours) the finished chocolate is amazingly light in colour.
Intiselect 60: 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 later type of chocolate is already determined on the plantation. We roast for approximately 30 minutes at 130°C. Very slow rolling helps it gain a very nice aromatic impact. Conching starts with a long hot phase and finishes with a cooling phase in order to stabilise the flavour. It is a chocolate with a lingering cocoa taste and a breath of sour fruitiness that is cushioned with a dose of raw cane sugar.

Waslala 80: Waslala is located in the relatively central province of Matagalpa. In the beautiful cocoa forests the cocoa prospers in a naturally mixed cultivation. On average the cocoa farmer cultivates between 1 and 3 hectares only, often with more than 20 different varieties of cocoa. Harvesting the varieties separately can only become economical with appropriate remuneration. The cocoa from Waslala, however, has already gained the quality for a chocolate with a high cocoa content.
Uncrisproca 70: While Nicaragua is a wonderful country, its economy is still very much scarred by the civil war. We have a very close working relationship with the Uncrisproca cocoa cooperative in the province of Matagalpa. The small farmers with traditional cultivation can only compete with the mass production of the plantations by producing exceptional quality. That is why Uncrisproca focuses on safeguarding the noble cocoa variety, on improving processing and on increasing yield by an exchange of expertise. This cocoa consists of different cocoa varieties so that your taste buds can experience a range of multi-layered flavours.