Single origin chocolate is the real connoisseur's chocolate, for this is the cocoa equivalent of a single malt whisky or a grand cru wine. Single origin chocolate, or pure origin chocolate as it is sometimes referred to, is so called because the cocoa beans used to create this specialist chocolate are taken from a single source/origin, in some cases a single estate. Only the finest Trintario and Criollo cocoa beans are used, from the best cocoa producing plantations around the world, and so creating the finest tasting chocolate you will ever experience with real depth, increased flavours and unique characters. This is real chocolate in its purest and finest form.
| Type |
Description |
Min % Cocoa |
% Milk |
| SANTO DOMINGO |
A dark chocolate with a cocoa content of 67%, and a fascinating and richly varied taste: fruity, herbal, intense and potent. A chocolate with all the fire and passion of the Caribbean. |
67.6 |
|
| GRENADA |
A dark chocolate based on Grenada cocoa, with a cocoa content of 60%. A variety that is distinguished by its distinct character and delightfully subtle hints of herbs and flowers.
|
60 |
|
| SAO THOMÉ |
Sao Thomé is a dark chocolate with a cocoa content of 70%. It is characterised by its strong and distinct taste, firm body and a sumptuous mix of subtle floral and herbal aromas.
|
70 |
|
TANZANIA
|
A rare, dark chocolate with a cocoa content of 73%, that combines a subtle fruitiness with a richly varied assortment of aromas and a remarkably fine hint of vanilla, to which it owes its specific and unique taste.
|
73.1 |
|
JAVA
|
A fine milk chocolate that is distinguished by its very pale colour, but that surprises with its intensive cocoa taste. The pronounced caramel taste with a light tart accent is characteristic of this chocolate.
|
32.9 |
20.9 |
| PAPUA |
A milk chocolate with a varied palette of lemon, caramel and walnut, rounded off with a hint of Tahitian vanilla. A sumptuous combination of light herbs and rich aromas. |
35.7 |
24.4 |
|
