Distillates
– Aged dark rum
– Peated or smoked whisky
– Structured Armagnac or brandy

Tea and infusions
– Smoked Black Tea (Lapsang Souchong)
– Intense Rooibos
– Infusion of cocoa, vanilla and orange peel

Wines
– Aged Tawny Port
– Vin Santo
– Amarone della Valpolicella

cocoa min. 81%, cocoa beans, sugar, cocoa butter.

kJ: 2474
kcal: 591
Fat (g): 48.30
of which saturates (g): 7.33
Carbohydrates (g): 32.23
of which sugars (g): 26.17
Protein (g): 7.15
Salt (g): 0.00

A dark chocolate with great personality that is born in the fertile lands of Guayas, from precious Arriba Nacional cocoa, slowly stone-worked to preserve its most authentic soul.

The taste opens with pronounced cocoa notes , intense and deep, which give way to a true symphony of red fruit, flowers, and nuts . The result is an elegant and layered chocolate, aromatic yet harmonious, capable of evolving on the palate with natural refinement.

A luminous experience, which recounts the Ecuadorian sun and the nobility of one of the world's most iconic cocoas.

Distillates
– Elegant Aged Rum
– Pisco or grape brandy
– Delicate single malt whisky

Tea and infusions
– Floral oolong tea
– White tea
– Infusion of red fruits and hibiscus flowers

Wines
– Soft Pinot Noir
– Moscato passito
– Ruby Port

cocoa min. 76%, cocoa beans, sugar, cocoa butter.

kJ: 2491
kcal: 595
Fat (g): 43.85
of which saturates (g): 18.26
Carbohydrates (g): 36.31
of which sugars (g): 24.68
Protein (g): 8.89
Salt (g): 0.05

From the tropical plantations of the Idukki region comes this Trinitario cocoa with a warm and enveloping character, slowly stone-processed to preserve all its aromatic richness.

The aroma is complex and delicately spicy . In the mouth it reveals a creamy and lactic body , surprising for a dark chocolate, which leads to a fruity, soft and persistent aftertaste .
An elegant and comforting chocolate, capable of combining intensity and roundness in a refined balance.

A taste that tastes of distant lands, tropical humidity and slow artisanal craftsmanship.

Distillates
– Amber or spiced rum
– Smooth whisky (better if slightly peated)
– Young brandy or cognac

Tea and infusions
– Light Indian Chai
– Ceylon black tea
– Orange, cinnamon and ginger infusion

Wines
– Aromatic Passito
– Recioto della Valpolicella
– Fine or semi-dry Marsala

cocoa min. 74%, cocoa beans, sugar, cocoa butter.

kJ: 2149
kcal: 514
Fat (g): 40.70
of which saturates (g): 17.18
Carbohydrates (g): 39.32
of which sugars (g): 26.00
Protein (g): 9.32
Salt (g): 0.00

A sensory journey that begins in the hills of the Bukonzo region, where this rare Trinitario hybrid cocoa grows, slowly stone-processed to preserve every aromatic nuance.

The first taste reveals aromas of red fruits and cherries , which then open into delicate notes of honey , accompanied by a refined, spicy finish . An elegant, deep dark chocolate with a velvety texture, capable of expressing its terroir with every bite.

A chocolate that doesn't just have to be tasted: it lets you listen to it.

Distillates
– Agricultural rum or aged rum
– Soft single malt whisky
– Barrique grappa

Tea and infusions
– Darjeeling or Assam black tea
– Hibiscus and rosehip infusion
– Spiced Rooibos

Wines
– Passito or Late Harvest
– Tawny Port
– Amarone della Valpolicella (in small doses)

cocoa min. 70%, cocoa beans, sugar, cocoa butter.

kJ: 2280
kcal: 545
Fat (g): 39.64
of which saturates (g): 16.69
Carbohydrates (g): 41.89
of which sugars (g): 30.31
Protein (g): 8.45
Salt (g): 0.03