Laboratory range

Passion fruit and powerful chocolaty taste. : A bouquet of fruit aromas explodes in Itakuja 55% then gives way to the rounded flavors of Brazilian cocoa.

Kidavoa 50% is a rich, complex milk chocolate with a forceful character featuring hints of dried banana thanks to Valrhona's special Double Fermentation technique.

Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color.

Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.

A natural ʺbiscuit/latteʺ color combined with the chocolate's unique texture that brings out the fresh raw almond taste.

Inspiration Strawberry combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.

Inspiration Passionfruit combines the intense, gourmet flavor of tangy passionfruit with the uni que texture of chocolate.

Introducing the newest member of the INSPIRATION Range—RASPBERRY. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors.

The Inspiration range is now expanding to include Yuzu Inspiration. This unique, subtle fruit has become famous all over the world.

Limeira is distinguished by its initial strong cocoa taste and subtly sweet milky notes.

Kilti Haïti 66% reveals a gentle tanginess set off by hints of fruit which are followed up by intense chocolatey notes, before a subtle bitterness completes the experience.

This Dominican Republic Cuvée wonderfully reflects the local soil’s aromatic characteristics.

This Cuvée develops a slight acidity with flavors of fruits, followed by intense chocolatey notes and a subtle bitterness.

Morant Bay is a chocolate with an air of purity and elegance, and distinctive notes of camphor that bring it freshness.

Amatika 46%, the first Vegan Grand cru from the heart of Madagascar's plantations

Hukambi’s surprising blend of cocoa, bitter and slightly biscuit-inflected notes ushers us in to discover the mysteries of the fauna and flora living in the shadows of Brazil’s ancient forests.

Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).

Tulakalum 75%, pure Single Origin Belize. Tart, bitter & ripe fruit.

Made from rare Venezuelan cocoa beans, ARAGUANI 72% can be compared to great wines with high tannins and a long lasting finish on the palate.

Distinguished by a subtle acidity that allows a note of round chocolate warmth to develop followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitterness.

Delicate floral notes of jasmine and orange blossom give way to a long finish of refined bitterness and woody flavors.