A selection of chocolates from two origins, Ghana and Ecuador, and two cocoa percentages, 70% and 85%, with no added flavours.
The Ghanaian cocoa has a pronounced taste, with a fruity note and toasted notes of prolonged intensity on the palate.
The Ecuadorian cocoa is ranked among the cocoas considered “Finos de Aroma”. It is a harmonious and delicate cocoa, with light floral touches that combine perfectly with notes of dried fruit.
|Nutrition -||Per 100g|
|of which saturates||29g|
|of which sugars||16g|
|* Typical values per 100g|
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