Experience a tasteful journey to Italy with our Family Bundle #1. You will receive two trays (850g) of authentic lasagna ready for bake! featuring your chosen flavour, accompanied by a dessert of your choice. Enjoy at home!
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Choose three deseerts for enjoy at home!
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Homemade lasagna , tomato sauce, béchamel sauce, mozzarella, pecorino, basil. Veggie: mushrooms and artichoke. Meat: ground beef. Lasagna ready for bake at home! Bake at T350F for 20-25 mins and then broil until the mozzarella start to bubble and change colour and voila enjoy at home!
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Chocolate crostata filled with nutella and pastry cream, The perfect combination!
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TRES LECHES tray (serves 4-6) Rich vanilla cake moistened with three different kind of milk, served cold. Ingredients: egg, sugar, milk, flour, baking powder, cream, evaporated milk, sweetened condensed milk, cinnamon
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Traditional made tiramisu, coffee, savoiardi, mascarpone sabaglione and cacao powder.
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Crostata filled with baked almond frangipane cream and pastry cream
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Tasting notes: Spices - Golden raisins - Yellow chili pepper - Earthy - Tannin Red pepper - Smoky - medium acidity Variety: Native Piura Criollo white Double your enjoyment with two 40g chocolate bars included. The Piura white cacao beans come from the Piura department, located on the northern desert coast of Peru. This chocolate bar is made with those amazing cacao beans, which are white cacao beans. Historically, there are documents from the 15th and 16th centuries from the Spaniards detailing this cacao variety and this particular region as an origin for premium cacao. Piura has a completely different soil than that found in the jungle; some mountains are low, allowing the Amazon jungle to flirt directly with the desert coast. This makes a unique cacao that is growing in a challenging climate. This Piura cacao variety has adapted to the characteristics of the dry coast and can survive with lower humidity and much lower volumes of water than usual.
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Cacao EXPLORER Bundle A collection of bars with a single origin that highlights particulars of each origin's terroir, fermentation, and drying methods. We work with sustainable companies that uphold the same principles, and ethical trade is important to us. Every bundle is carefully wrapped in its own packaging. Perfect for giving as gifts or for tasting experiences. Cacao EXPLORER BUNDLE 62% San Martin, Peru l dried fruits, golden berries, blackberry, floral and herb notes 62% Piura, Peru l spices, golden raisins, yellow chili pepper, earthy, low tannin 62% Cusco, Peru l earthy, red fruits, Peruvian passion fruit, low tannin 62% Tabasco, Mexico l raspberry, blackberry, berries, citrus notes 62% Morumbi, Colombia l hints of cocoa, nuts, spices, citrus notes 65% Chanthaburi, Thailand l tropical fruits, mango, passion fruit, and low tannins 68% Dak Lak, Vietnam l sour cherry, tangy lemon, zesty orange, cranberry. 70% Copan, Honduras l delicate notes of green olives, some herbs notes, walnuts 72% Tsiriari, Junin, Peru l olives, hints of cocoa, raisin, grapefruit 73% Maranon, Cajamarca, Peru l complex fruity/floral/herbal; with mild nut Weight: 10 bars @80 g each
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Cacao LOVER Bundle - 5pc A collection of bars with a single origin that highlights particulars of each origin's terroir, fermentation, and drying methods. We work with sustainable companies that uphold the same principles, and ethical trade is important to us. Every bundle is carefully wrapped in its own packaging. Perfect for giving as gifts or for tasting experiences.
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Tasting notes: Dried fruits - Golden berries - Blackberry - Floral & Herb notes Variety: Criollo & Trinitario 2 bars of 40g each. Double excitement! The organic cocoa beans used to make this chocolate bar come from San MartĂn, where the Ucayali River meets the Amazon River, the second-longest river in the world, near its source. Mountain range that rises to a height of 300 to 900 meters above sea level. We collaborate with fair trade companies that provide us with these incredible cocoa beans, offering farmers a fair price. Despite the presence of traffickers in the area, these farmers continue to grow this beautiful product with the utmost care and quality. San MartĂn now produces around 35% of Peru's total cocoa production. Peru represents 60% of the world's cocoa biodiversity, especially in the jungle.
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Tasting Notes: Tannin - Earthy - Red fruits - Peruvian Passion Fruit Variety: Chuncho 2 chocolate bars of 40g each. This chocolate bar is made with cacao beans, which are harvested between 400 and 1200 meters above sea level in the Cusco department, which is located in southern Peru, where the Andes meet the jungle. These beans are specifically from Alto Urubamba, which is located in the well-known Urubamba Valley. They are primarily from the Chuncho kind of cacao pods; however, there are other native variations as well. There is a great range of fruit flavors available in this cacao varietal, ranging from tropical to notes of citrus and red fruits. This variety's cacao pods might be rose, green, or yellow in hue. Cusco used to be the area in Peru with the largest cacao production, but Cusco has declined as a result of the colonization and commercialization of cocoa in the forest departments. Traditionally, Cusco cacao comes from the Urubamba Valley, which served as the Incas' primary route between the Amazon jungle and the Andes. When the Spanish conquistadors attacked Peru, the final Inca emperor, Manco Inca, retreated to this valley and hid there. The Incas used this valley to meet the people of the forest for trade purposes.
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Tasting Notes: nuts, spices. citrus tones Variety: Trinitario Double your enjoyment with two 40g chocolate bars included The cacao beans used to make this chocolate bar are sourced from Hacienda Morumbi, a single-state plantation in the Puerto Lleras del Meta province of Colombia, which is situated 300 meters above sea level. The greatest cacao in Colombia can be found in Meta, Puerto Lopez, despite the battle with traffickers. Wonderfully, the flavor profile is aromatic and distinct. The traditional method of growing cacao had to give way to continual enhancements and learning about better ways to produce high-quality cacao that could be exported and distributed worldwide. Approximately 1200 families cultivate cacao beans in Meta, accounting for approximately 3000 cacao producers spread across 11 provinces in the department and 570 hectares of land.
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Tasting notes: Raspberry, blackberry, berries citrus tones, Variety: Forastero Double your enjoyment with two 40g chocolate bars included. The cacao used to make this chocolate bar comes from Hacienda Cacaotera Jesus Maria, a long-standing producer of cacao beans that have won numerous prizes. The state of Tabasco is home to abundant fauna and lush vegetation that create stunning views. The majority of economic activity is derived from agriculture because of the tropical climate. Hacienda Cacaotera Jesus Maria is a plantation with almost a century of history that practices ecology and organic farming.
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Comes 2 chocolate bars of 40g each. Double trouble Tasting notes: Variety: Trinitario & Criollo, mixed with Local natives Originating from the department of JunĂn's mid-southern jungle, and harvested at an elevation of 600-900 meters, this delicate blend of Local Native, Criollo, and Trinitario beans boasts a complex herbal flavor profile with raisin and grapefruit notes. This region has historically produced a significant amount of coca leaf, a crop with a variety of medicinal uses that is closely associated with the Indigenous way of life and, regrettably, serves as the primary ingredient in cocaine. The Peruvian government has been encouraging the growth of alternative crops like coffee and cacao alongside other international governments to break free from the harsh farming conditions and to sabotage the illegal cocaine supply chain. ​ The people in this region have been able to diversify their crops, adopt more environmentally sustainable farming practices, and produce more consistent income thanks to the over 15 years of assistance from this international collaboration in networking, infrastructure, management, and security for farmers. Experience the slightly changing tasting notes of our single-origin chocolate bars, carefully crafted using different toasting temperature curves and precise timing. Each chocolate bar has labeled the micro-batch number, reflecting our dedication to experimenting with flavor profile notes. Get ready for an exciting and flavorful journey!
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Tasting notes: Variety: Fortunato No. 4, Marañón 54, and other 2 bars of 40g each. These cacao beans are native to the northern Amazonian mountains, between the departments of Cajamarca and Amazonas. They grow at an elevation of 900–1300 meters in the valleys of the Marañón River, where they have been shielded from genetic influences for millennia by steep canyon walls. This bean origin, widely recognized as one of the earliest from which many modern varieties are derived, is composed of numerous Native Marañón and Cajamarca-Amazonas varieties, including the highly sought-after Fortunato No. 4. It expresses a truly unique complexity of fruity, floral, herbal, and mild nut and brownie notes. Surprisingly, some Marañón cultivars have pods that contain approximately 40% white beans. Experience the slightly changing tasting notes of our single-origin chocolate bars, carefully crafted using different toasting temperature curves and precise timing. Each chocolate bar has labeled the micro-batch number, reflecting our dedication to experimenting with flavor profile notes. Get ready for an exciting and flavorful journey!
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Tasting notes: tropical fruits, mango, passion fruit, and a hint of low tannins Variety: Hybrid cacao Comes 2 chocolate bars of 40g each. Double trouble A little of the history of cacao beans from Thailand Expert food scientists began experimenting about thirty years ago with cacao seedlings from Peru and a subspecies from the Philippines. They were able to breed and crossbreed the two varieties until they flowered and yielded cacao pods. The two trees crossed seemed to be a flavorful, productive, and auto-compatible cross. It's truly astounding how technology has improved the process of producing flavorful, abundantly complex cacao beans that give you the impression that an angel is present. Technology advancements have led to the emergence of a new cacao culture in Thailand and an increase in the demand for cacao beans. The hybrids and clones that make up all cacao beans are designed for productivity, flavor, and resistance to disease.
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Tasting notes: This is impressive but you can taste delicate notes of green olives, some herbs notes, walnuts Variety: Trinitario 2 bars of 40g each. Double excitement! The cacao beans used to make this chocolate come from Copán, Honduras. We are pleased to use cacao beans from Cooperativa AgrĂcola Cafetalera San Antonio, a Copán-based sustainable and ecological organization that unites small-scale Central American producers of coffee, cocoa, and pepper. This cooperative was founded in 1995 and is a fair trade-certified business that supports paying suppliers of organic cocoa beans fairly as well as their cacao farmers.
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Tasting notes: Sour cherry, tangy lemon, zesty orange, cranberry. Variety: Trinitario Comes in 2 bars of 40g each. This chocolate bar is made thanks to the TBROS chocolate maker company, which started sourcing beans from various provinces around Vietnam. For Dak Lak origin, Truong, one of the founders and food scientists, bought the pods directly from the farmers, fermenting and drying the beans using their own TBROS method. TBROS Company is a sustainable supply chain from cocoa trees to chocolate bars, buys directly and pays higher prices for farmers, and creates fine cacao beans by controlling fermentation and drying processes on their own.
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