Tasting notes: A flavourful adventure! Plum, whisky and wildflower honey.

Tasting notes: Makes your heart sing! Smooth like honey with hints of apricot and pecan.

Urrutia in Barlovento produces particularly fine Carenero Superior, a Trinitario variety, whose name is attributed to the former export port of Carenero. Superior is a historical quality classification. The selection from the harvest of the Hacienda is based on the optimal fermentation and drying of the cocoa beans as well as the varietal purity of the Trinitario fruit. Tasting notes: Fresh exotic fruits, lychee, light aromatic roots in the background, vanilla.

In a rather dry region the small cocoa village of Las Trincheras lies in a steep valley, on the hillside this superb cocoa grows under shade trees. With tropical conditions and plenty of warm rain the valley's own microclimate is ideal for this fine cocoa. After harvesting, the beans are brought by donkeys to the central drying area and dried in the sun. Tasting notes: ripe banana, mild, earthy notes and tropical wood, a wisp of vanilla.

To enjoy Modica Chocolate you can visit charming Modica or simply savour the unique taste and texture of Il Modicano. Lovingly crafted from an ancient Aztec tradition of preserving sugar crystals for a unique chocolate texture, Il Modicano is designed to be enjoyed as a delicious chocolate bar or melted for a steamy cup of rich drinking chocolate!

Seminsweet dark chocolate with Madagascar vanilla beans and natural malted milk.

Also nicknamed Island Cocoa. Intense chocolate, wooded notes, little bitterness.

Flavor fruity, spicy, dense and powerful, cultivated on a dark earth, generous and captivating.

36 hours conching

36 hours conching

48 hours conching

Rich and tangy.

Fruity and spicy.

Aromatic and fruity.

Tasting notes: molasses, roasted apple and dates.

A collection of the finest chocolate beans harvested from regions around the Equator to create a slightly bittersweet 70% dark chocolate with excellent flavor niveaus.

Pure rich dark Tanzania chocolate with sharp notes of fruity acidity perfectly blended.

A beautiful blend of dark chocolate with 69% cocoa solids giving a fruity and subtly sweet aroma.

Malt, grapes, brown sugar.

Brown sugar, citrus, butter.

Fortunato No. 4 world's rarest cacao: white bean. Floral, orange, butterscotch.

For centuries, the Carenero bean has been known for its complex, intricate flavor. In fact, due to this quality, it most often serves as a supplement to a vintage of other beans; it is often added to deepen and smooth the flavor of chocolate. We would like to bring you a bar that is made purely from Carenero - after tasting it once, you will never forget your journey to the place east of Caracas.

The luxuriant, fruit filled aroma with a hint of citrus is released when the silk-like texture melts before your tongue. The taste is balanced -- an intricate agreement between cacao butter and beans. Made from hand selected Rio Caribe Superior beans imported from Venezuela -- hand crafted, giving individualism to each bar. Delicately roasted beans, 36-hour conching process.

Trinitario beans are harvested from ripe cocoa pods hanging heavy from trees in the highland jungles of Colombia. It is this bean that is the basis for our gourmet bar of 85% Colombian Dark Chocolate. The exceptional quality of cocoa produced from the Trinitario bean gives you an opportunity to enjoy the intense, rich and fragrant flavor of the delicately roasted beans with notes of mango, citrus, wood and the ocean tide. You, as a connoisseur, may enjoy this bar paired with a single malt whiskey of just by itself.

Starting high in the Andes, flowing between Colombia and Venezuela, and ending at the Orinoco Flow, is the Arauca River, and on it's banks is the small farm where the delicate cacao beans that produce this flavorful, aromatic Arauca Chocolate, are grown and harvested. Please, indulge yourself, and try this new addition to our GOLD line of truly sophisticated chocolates. --Andre V. 48-hour conching process

I fell in love with Rugoso from the first bite. I never before tasted such an unusual and delicate cocoa. When I received the sample, I was not expecting anything possible [sic] more interesting than the already famous and classic Venezuelan cocoa, however it turned out that Rugoso became one of the top 5 bars that I keep on my desk for my own enjoyment. The Rugoso beans have a fresh fruity flavor echoing with the taste of plum and Bing cherries. I invite you to share my experience and become a strong devotee of the finest Nicaraguan cocoa. --Andre V. 48-hour conching process

The special cacao beans from which this bar is made sets it apart from our other bars. The Amazonas cacao originates from the same area of South Venezuela as the original Criollo cacao, in a rainforest close to the source of the Orinoco river. Here, during the rainy season, the indigenous Piaroa people harvest the cacao deep in the jungle. It takes two days to transport it by canoe to the nearest road. A subtle note of burnt caramel defines the wild Amazonas cacao beans; it gives our 75% dark chocolate depth and an intricate flavor.

The cocoa beans of this single origin Sur Del Lago cocoa pod are grown within walking distance of Lake Maracaibo. It is this famous lake where Captain Blood and his pirate ship the Arabella with all of its booty eluded capture by his nemesis Don Miguel de Espinosa. His high adventures likens to your experience when you partake of the fruity aroma and the silky taste of this richly flavored cocoa thanks to the Criollo inheritance of this Trinitario Cocoa. You might ask: But what is the connection? These beans are even more difficult to obtain than the treasure of Captain Blood.

The cocoa beans of this single origin Sur Del Lago cocoa pod are grown within walking distance of Lake Maracaibo. It is this famous lake where Captain Blood and his pirate ship the Arabella with all of its booty eluded capture by his nemesis Don Miguel de Espinosa. His high adventures likens to your experience when you partake of the fruity aroma and the silky taste of this richly flavored cocoa thanks to the Criollo inheritance of this Trinitario Cocoa. You might ask: But what is the connection? These beans are even more difficult to obtain than the treasure of Captain Blood. -- Andre V.

A full-bodied taste of 66% cacao blend, with notes of dried fruit and toasted almonds, produced by trinitario beans from the islands of the Caribbean.

Subtle grapefruit, roasted nuts, and floral notes -- harvested from wild cocoa.

Notes of tea, banana, roasted cocoa, and high acidity.

Notes of mint, Indian spices, black tea and earthy flavors.

Hints of banana, coffee, and nutmeg, -- full-body fruity cocoa flavor.

High fruit acidity with hints of citrus and vanilla.

Subtle, nutty flavor with a fine cocoa-acidity.

Sweet and sour notes of fresh citrus fruit, and tricky smoked flavours.

Succession of fresh and greedy notes of red fruits (cherry, wild strawberry...) on a slightly Moka finish (coffee).

Plump and acidulous notes of cherry, slightly flowery (Rose) on a final of pineapple and candied exotic fruits.

Cocoa & full-bodied

Tartness & red fruits.

Un chocolat noir pur Ghana, dans lequel on retrouve la chaleur de l'Afrique, des notes épicées et de café grillé qu'apprécieront les connaisseurs de cacaos puissants.

Un chocolat noir au parfum équilibré et puissant; un subtil assemblage de fèves d'Afrique, des Caraïbes et des Amériques Centrale et Sud. Sa force en bouche est intense, son goût franc de cacao est vif.

Un chocolat noir riche en bouche, à la fois doux et fleuri. Il laisse en mémoire une saveur équilibrée du chocolat que l'on aimerait retrouver à chaque dégustation. Alliance de cacaos fins d'Afrique, des Amériques Centrale et Sud, et des Caraïbes.

Ce chocolat noir, réalisé avec la variété de fèves Criollo d'une plantation vénézuelienne de Porcelana del pedregal, est typé avec des notes aromatiques fleuries et acidulées.

This rolling, mountainous island yields cocoa beans with a bold yet balanced flavor known for its intensity. Nuances of fragrant spices and rare tropical flowers lend exotic notes with resonant hints of herbs.