I selected this plantation in the valley of Barlovento, to the east of Caracas, for the exceptional quality of its Caranero cocoa beans. In this chocolate, the beans, fermented, dried and polished according to the traditional method used since 1902, let you gradually discover hints of vanilla, honey spice cake and caramel.

Its deep dark shade foreshadows the intensity of its perfectly balanced cocoas. A few hints of roasted chestnut and slightly acid, toasted coffee fire the intense pureness of this great chocolate, with a high content of cocoa beans.

Located on the island of Madagascar at the heart of the Indian Ocean, in the rich valley of the river Sambirano, this plantation flourishes on the land of a former mango tree forest. These beans have enabled me to develop a highly flavoured chocolate, blending aromas of exotic fruits, flavours of honey spice cake and acidulated hints of citrus fruits.

With an exceptional 50% cocoa content, the world's first '1er Cru de Plantation' milk chocolate is composed only of very characteristic, light-coloured beans produced by the 'Mangaro' plantation in the north-west of the island of Madagascar. It expresses, in a highly refined blend, notes of caramel, exotic fruits, pain d'epices spice cake and honey, completed, in the finale, with sultanas.

The island of Papua - New Guinea, off the coast of Australia, is an unusual origin for cocoa. The Maralumi plantation lies close to the East coast producing refined beans. They give this mellow chocolate slightly roasted and spicy flavours, fresh notes of green bananas and acidulates flavours of red currants.

This plantation located in the Chiapas region perpetuates the local age-old tradition by producing unique taste cocoa beans. First to burst into the mouth, the powerful notes of cocoa and fruits turn in a second time into dried fruits flavours.

This 'grué' is made from small fragments of cocoa beans specifically produced by the Island of Santo Domingo. After fermentation and drying, the beans are roasted, their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa harmony.

The peel of Spanish oranges, chosen for their distinctive aroma, fully reveal their delightful acidulated notes in this dark chocolate.

Strong, aromatic cocoas of South America, Africa and Java, are blended with art to achieve this chocolate's superb balanced flavour.

A strong aroma of noble, refined flavours, lingering long in the mouth, is expressed by this strong chocolate composed of cocoas from South America, Africa and Java.

The "El Jardin" Plantation chocolate reveals its character through notes of honey, red berries and caramel combined to roasted and peppery notes that end up with a fresh and minty lingering taste.

The long processed beans of this Plantation consecutively reveal their aromas of liquorice stick, red berries and green olives.

It is on the island of São Tomé, on the Equator off the coast of central Africa, that the first African cocoa plantations were planted in the 19th century. I found this plantation, where this ample, generous chocolate was born, to the north of the island, near a beautiful beach lined with coconut and tamarind trees. It expresses notes of a fertile, volcanic, marine soil, which blend, in a superbly lingering delight, with subtle, grassy and liquorice aromas.

The birthplace of African cocoa in the 19th century, the island of São Tomé lies on the equator, of Central Africa. The cocoa beans grown on luxuriant, volcanic soil in a marine climate, are exclusively sun-dried. They make this highly aromatic chocolate, whose exceptionally long taste combines toasted, spicy and herbaceous notes.