Jamaica's single-origin cocoa grows in mixed forest gardens alongside allspice trees, cinnamon, and coffee. A coexistence that defines its unmistakable roasted aromatic profile. The ground vanilla pods act as a sensory harmonizer, making the tasting experience well-rounded and less astringent. An essential 80% dark chocolate, to be savored in its pure form.

Ecuador's single-origin cocoa reveals notes of yellow fruits and floral nuances, giving the dark chocolate a natural, rounded sweetness. Honey accompanies the transition from fruity to floral notes. Chopped almonds add crunchiness and persistence, creating an elegant and layered experience.

Madagascar's single-origin cocoa comes from small selected plantations in the Sambirano region, in the northwest of the island, recognized among "Fine or Flavour" origins by the I.C.C.O. Chai tea enhances its spicy profile, while caramel crystals add crunchiness along with sweet and toasted nuances, creating an enveloping 80% dark chocolate rich in contrasts.