Manjari Orange by Valrhona is a unique blend of chocolate and citrus flavors. This product features dark chocolate infused with orange zest, creating a harmonious balance between the richness of the chocolate and the bright, tangy notes of the fruit.

The chocolate used in Manjari Orange typically boasts a high cocoa content, which enhances its depth and complexity.

Barre Infernale Noir Almonds by François Pralus is a premium chocolate bar that features a luscious filling of whole roasted almonds. Encased in a rich, dark chocolate shell, the bar combines the satisfying crunch of almonds with the intense flavors of high-quality dark chocolate.

François Pralus, a renowned French chocolatier, is known for his meticulous craftsmanship and use of top-tier cocoa beans sourced from around the world. The combination of textures and deep chocolate notes makes this a luxurious treat for chocolate aficionados.

Barre Infernale Les Hazelnuts is a premium chocolate product crafted by François Pralus, a renowned French chocolatier. This product features a rich and creamy praline made from high-quality roasted hazelnuts, enveloped in a robust dark chocolate shell.

The balance between the crunchy hazelnuts and the smooth, intense dark chocolate creates a harmonious and indulgent taste experience. Each bar is meticulously hand-made and exemplifies Pralus' commitment to fine craftsmanship and exceptional ingredients.

Manjari 64% is a product made by Valrhona, a prestigious French chocolate manufacturer known for producing premium chocolates. This particular chocolate is crafted using a blend of Criollo and Trinitario cocoa beans sourced from Madagascar. The Manjari 64% features a vibrant acidity with fruity notes, primarily red fruits, which is characteristic of the Madagascar beans’ origin.

The chocolate has a relatively low sugar content compared to lighter milk chocolates, with a cocoa content of 64%, providing a nuanced balance of sweetness and intense cocoa flavors. This dark chocolate is often favored by chefs and chocolatiers for its versatility in cooking, particularly in desserts and pastries where its unique flavor profile can shine.

Chuao by Chocolaterie A. Morin is a luxurious dark chocolate made from the prized Chuao cocoa beans, sourced from one of Venezuela's most famous cacao-growing regions. Known for its complex flavor profile, Chuao chocolate delivers a harmonious blend of rich, fruity, and floral notes, with a smooth and velvety texture.

This chocolate is a true representation of the high-quality, fine cacao from the Chuao area, offering an exquisite taste experience for chocolate lovers.

The Venezuelan Suite by Chocolaterie A. Morin is a premium dark chocolate bar crafted from fine Venezuelan cacao. It showcases rich, complex flavors with fruity and nutty undertones, offering a smooth texture and an authentic taste of Venezuela’s renowned cocoa heritage.

Perfect for connoisseurs seeking a high-quality, single-origin chocolate experience.

Djakarta is a chocolate product made by François Pralus, a renowned French chocolatier. This chocolate bar is known for its unique and rich flavor profile, which derives from high-quality cocoa beans sourced from Indonesia. The chocolate is typically dark and has a notable intensity, reflecting the complex and aromatic characteristics of Indonesian cocoa.

The Republique Dominicaine Yamasa Noir 63% by Chocolaterie A. Morin is a dark chocolate made from cacao sourced from the Yamasa region in the Dominican Republic. This chocolate boasts a 63% cacao content, offering a rich and balanced taste profile.

Known for its intricate flavors, it often has notes of red fruits, nuts, and a hint of spice, providing a complex yet pleasant tasting experience. Chocolaterie A. Morin ensures that their chocolate is crafted with great attention to detail, preserving the unique characteristics of the Yamasa cacao beans.

Araguani is a dark chocolate product made by Valrhona, a renowned French premium chocolate manufacturer. It is known for its deep, rich flavor profile, which includes notes of licorice, raisins, and chestnuts. The chocolate is made from fine cocoa beans sourced from Venezuela, specifically selected to produce an intense and complex taste.

With a high cocoa content of around 72%, Araguani is often favored by pastry chefs and chocolatiers for its quality and depth of flavor.

The product Equateur Esmeralda Noir 70% is made by Chocolaterie A. Morin. This chocolate is crafted from cacao beans sourced from the Esmeraldas region in Ecuador, known for its rich and diverse cacao heritage. The chocolate offers a distinctive flavor profile that balances the deep, earthy tones typical of Ecuadorian cacao with notes of fruit and floral undertones.

The 70% cacao content provides a robust yet smooth taste, making it ideal for dark chocolate enthusiasts seeking a blend of complexity and richness in their chocolate experience.

Guanaja 70% by Valrhona is a dark chocolate that is renowned for its intense and deeply aromatic nature. This product features a robust 70% cocoa content, blending a mix of Trinitario and Criollo cocoa beans, which is notable for imparting a balanced yet complex flavor profile.

The chocolate is characterized by its rich bitterness and smooth finish, complemented by subtle undertones of dried fruits and a hint of espresso. Designed predominantly for professional use, this gourmet chocolate is a popular choice among chefs and chocolatiers for creating high-quality pastries, desserts, and chocolates. 

Chuao 75% by François Pralus is a fine dark chocolate bar celebrated for its rich and complex flavor profile. This particular chocolate is made from Chuao cacao beans, which are some of the most sought-after in the world due to their unique and exquisite taste.

François Pralus, a renowned French chocolatier, is known for his meticulous approach to chocolate-making, which involves careful selection of cacao beans and an intricate process of roasting, grinding, and conching to bring out the finest flavors.

The Chuao 75% chocolate bar typically features notes of fruits, nuts, and spices, providing a luxurious tasting experience for connoisseurs.

Brésil Orixas 63% by Chocolaterie A. Morin is a premium dark chocolate bar that features a rich blend of flavors derived from Brazilian cocoa beans. This chocolate emphasizes a balanced profile with subtle notes of fruit and nuts, showcasing the distinct terroir of the Brazilian region where the beans are sourced.

Chocolaterie A. Morin, a French artisan chocolatier, is known for its dedication to traditional chocolate-making techniques and high-quality ingredients. The 63% cocoa content provides a moderately intense chocolate experience that appeals to a wide range of palates.

Pérou Rio Ené 72% is a dark chocolate produced by Chocolaterie A. Morin. It is crafted using high-quality cacao beans sourced from the Rio Ené region in Peru. The chocolate has a cocoa content of 72%, offering a robust and rich flavor profile that may include notes of red fruits, nuts, and floral undertones.

Chocolaterie A. Morin is known for its meticulous bean-to-bar production process, ensuring an authentic and complex taste experience.

Sao Tomé Agua Grande 63% is a chocolate bar crafted by Chocolaterie A. Morin, a well-recognized French artisan chocolate maker. The chocolate is made using cocoa beans sourced from Sao Tomé, a volcanic island in the Gulf of Guinea renowned for its high-quality cocoa.

This 63% dark chocolate bar aims to balance the robust richness of the cocoa with subtle sweetness, ensuring a well-rounded and satisfying taste experience. Chocolaterie A. Morin is known for its dedication to traditional chocolate-making techniques and high standards of quality, which reflects in this product.

Honduras 70% made by Chocolaterie A. Morin is a dark chocolate crafted using cocoa sourced from Honduras. This product is renowned for its rich, intense flavor profile that highlights the unique characteristics of Honduran cocoa beans. The chocolate offers a well-balanced taste experience with subtle hints of fruitiness and a smooth finish.

The cocoa content of 70% ensures a strong but not overpowering cocoa presence, making it a favorite among dark chocolate enthusiasts.

Cao Grande by Valrhona is a premium dark chocolate with a cocoa content of 70%. Known for its rich and complex flavor profile, it features notes of dried fruits and a slight bitterness. This chocolate offers a smooth texture and is ideal for both eating on its own and using in various culinary applications, especially in desserts.

Valrhona emphasizes quality and sustainability in sourcing its ingredients, making Cao Grande a favorite among chocolate lovers and chefs.

Chocolaterie A. Morin is a French chocolatier known for producing high-quality single-origin chocolate bars. Pérou Chanchamayo 63% is one of their offerings, made from cocoa beans sourced from the Chanchamayo region in Peru. The Chanchamayo region is known for its rich and complex flavors, which are often reflected in the chocolate produced from its beans.

The Pérou Chanchamayo 63% chocolate bar is noted for its balanced flavor profile, combining fruity and slightly acidic notes with a smooth texture.

Vietnam Thanh Long 70% is a chocolate bar produced by Chocolaterie A. Morin, a renowned French chocolate maker known for its high-quality products. This particular chocolate features 70% cacao content, offering a robust and rich chocolate experience.

It is crafted from cacao beans sourced from Vietnam, which are known for their unique flavor profiles including notes of tropical fruits, spices, and sometimes a hint of nuttiness. This product highlights the dedication Chocolaterie A. Morin has to showcasing the diverse flavors of cacao from different regions around the world.

Manjari is a dark chocolate product produced by Valrhona, a renowned French chocolatier and a favorite among many chefs and gourmands worldwide. This chocolate variety is crafted using single origin cocoa beans sourced from Madagascar, which is known for its rich and unique biodiversity.

Manjari is distinguished by its vibrant and fruity flavor profile, featuring a blend of tangy berry and dried fruit notes, combined with a slight bitterness typical of dark chocolate. It typically contains 64% cocoa, making it both intense and aromatic. 

Equateur Esmeralda 100% made by Chocolaterie A. Morin is a single-origin dark chocolate bar made exclusively from cacao beans sourced from the Esmeraldas province in Ecuador. This product is known for its intense and bold flavor profile, typical of the region's cacao, which is renowned for its high-quality beans.

It is crafted without any added sugar, showcasing the pure, unadulterated essence of the cocoa beans and is ideal for true chocolate purists who appreciate the complexity of raw cacao. The bar has a smooth texture and carries notes that can range from fruity and floral to earthy, depending on the specific harvest batch.

Valrhona’s Cao Grande Noir 70% is a gourmet dark chocolate known for its rich and intense flavor profile. Crafted using fine cacao beans, this chocolate offers a complex mix of fruity and bitter notes, reflecting the high-quality standards of Valrhona.

The chocolate is often appreciated for its smooth texture and depth of flavor, making it a favorite among chefs and chocolate connoisseurs.

Madagascar Sambirano 70% is a chocolate bar produced by Chocolaterie A. Morin. This specific chocolate is crafted using cacao sourced from the Sambirano region of Madagascar, which is renowned for its high-quality beans and unique flavor profile. Chocolaterie A.

Morin is known for its meticulous bean-to-bar process that ensures the retention of the origin-specific flavors. Consumers can expect a distinct taste experience characterized by bright, fruity notes and a rich chocolatey undertone typical of Madagascar cacao.

Cao Grande Dark by Valrhona is a premium dark chocolate with a cocoa content of 70%. It is characterized by its rich, intense flavors and a smooth, creamy texture. This chocolate typically features notes of dried fruit and a subtle bitterness, making it versatile for use in desserts or for enjoying on its own.

Valrhona is committed to quality and sustainability, ensuring that Cao Grande Dark meets high standards for both taste and ethical sourcing.

Thym – Pérou Chanchamayo 63% is a chocolate product crafted by Chocolaterie A. Morin. This chocolate is made from cocoa beans sourced from the Chanchamayo region in Peru, which is known for its rich and diverse flavors. The chocolate has a cocoa content of 63%, providing a balanced taste that is both robust and smooth.

Chocolaterie A. Morin is renowned for its meticulous process in selecting and processing cocoa beans to ensure the finest quality in every bar.

Chanchamayo Laurier 63% is a chocolate product made by Chocolaterie A. Morin. The company, based in France, is known for its single-origin chocolates, focusing on high-quality beans sourced directly from specific regions. This particular bar is crafted using cocoa beans from the Chanchamayo region of Peru, known for its rich and diverse flavors.

The chocolate has a 63% cocoa content, which typically provides a balanced taste that is neither too sweet nor too bitter, making it appealing to a broad range of chocolate enthusiasts.

Fortissima 80% by François Pralus is a gourmet dark chocolate bar made by François Pralus, a renowned French chocolatier. This particular chocolate bar is known for its rich and intense flavor, derived from high-quality cacao beans sourced directly by François Pralus.

The 80% cacao content marks it as a robust option for dark chocolate enthusiasts, offering a complex and balanced taste profile with notes of fruitiness and a hint of bitterness that appeals to discerning palates. The texture is typically smooth, a testament to François Pralus meticulous craftsmanship and dedication to producing exceptional chocolate.

Chuao 70% by Valrhona is a premium dark chocolate bar made using fine cocoa beans sourced from the Chuao region of Venezuela, which is renowned for its high-quality cacao. Known for its complex flavor profile, this chocolate features notes of red fruits, roasted nuts, and a hint of exotic spices, making it a favorite among chocolate connoisseurs.

The meticulous bean-to-bar process ensures a rich and smooth texture, highlighting Valrhona's dedication to quality and craftsmanship.

The product Pérou Yvan 70% is a chocolate bar crafted by Chocolaterie A. Morin. It boasts a 70% cocoa content, offering an intense but balanced chocolate experience. The beans used for this chocolate come from Peru, a region known for its diverse and rich cocoa flavors.

The name "Yvan" likely references a specific variety or source of cocoa beans chosen for this bar. This chocolate is known for its refined taste and quality, as Chocolaterie A. Morin is renowned for its commitment to traditional chocolate-making techniques and the selection of high-quality cocoa beans.

Pérou Pablino 70% is a chocolate product made by Chocolaterie A. Morin. It is crafted from cocoa sourced from Peru, specifically highlighting the Pablino cocoa variety. The chocolate has a 70% cocoa content, indicating a rich and intense flavor profile.

This product exemplifies A. Morin's dedication to quality and craftsmanship, offering a sophisticated chocolate experience for connoisseurs and casual enjoyers alike.

Valrhona's Caraïbe is a high-quality dark chocolate made from Trinitario beans sourced from various Caribbean islands. It has a cocoa content of 66%, offering a well-balanced flavor profile with subtle notes of roasted nuts and dried fruit. The texture is smooth and the chocolate is known for its sophisticated taste and versatility, making it suitable for both professional and home bakers.

Le 100% by François Pralus is a chocolate bar made entirely from cocoa with no added sugar, milk, or other ingredients. It offers a pure and intense chocolate experience, designed for connoisseurs who appreciate the deep, complex flavors of high-quality cocoa.

François Pralus, a renowned French chocolatier, is known for his meticulous craftsmanship and commitment to quality, sourcing top-grade cocoa beans directly from plantations to ensure the finest product.

Côte D'ivoire Guémon 100% made by Chocolaterie A. Morin is a chocolate product originating from the Guémon region in Côte d'Ivoire. This product is known for its rich and intense flavor as it contains 100% cocoa content, offering a robust taste experience that highlights the pure essence of the cocoa beans.

Chocolaterie A. Morin is a French artisan chocolate maker renowned for its commitment to quality and traditional chocolate-making techniques, ensuring that each bar is crafted to perfection.

République Dominicaine Yamasà 100% by Chocolaterie A. Morin is a single-origin dark chocolate made entirely from cacao beans grown in the Yamasà region of the Dominican Republic. This chocolate offers an intense, pure cacao experience with no added sugar, highlighting the bold and complex flavor notes characteristic of Yamasà cacao, such as earthy tones, subtle fruitiness, and a lingering bitterness.

Perfect for connoisseurs seeking an unadulterated taste of premium cacao.

Vénézuela Carenero 70% by Chocolaterie A. Morin is a premium dark chocolate that showcases the rich and distinct flavors of Venezuelan cocoa. The chocolate boasts a 70% cocoa content, which strikes a balance between intensity and smoothness. This product is known for its nuanced flavor profile, often featuring notes of red fruits, nuts, and a hint of spice, making it a favorite among connoisseurs.

Chocolaterie A. Morin is a renowned French chocolate maker that has a reputation for sourcing high-quality beans and employing traditional methods to create exceptional chocolates.

The Vénézuela Carupano 70% is a dark chocolate bar crafted by Chocolaterie A. Morin. This particular chocolate is known for its rich and complex flavors, offering a deep and intense cocoa experience due to its high cacao content. The cocoa beans for this bar are sourced from the Carupano region in Venezuela, an area renowned for producing high-quality and aromatic cacao.

Chocolaterie A. Morin, established in France, is celebrated for its dedication to traditional chocolate-making techniques and the careful selection of fine cocoa beans.

Chocolaterie A. Morin's Vénézuela Puerto Cabello 70% is a premium dark chocolate made from cocoa beans sourced from the Puerto Cabello region in Venezuela. This chocolate bar is reputed for its rich and nuanced flavor profile, which often includes notes of red fruits, nuts, and a hint of floral undertones, making it a favorite among connoisseurs.

The 70% cocoa content provides a balanced intensity, perfect for those who appreciate a robust yet refined dark chocolate experience.

Jamaïque Marvia 63% is a chocolate bar produced by Chocolaterie A. Morin. This chocolate features beans sourced directly from Jamaica, specifically the Marvia region, which is known for its unique terroir. The 63% cocoa content indicates a balanced bitterness, likely complemented by fruity and spicy notes characteristic of Jamaican cocoa.

Nicaragua Rugoso Noir 70% made by Chocolaterie A. Morin is a dark chocolate bar that boasts a rich and intense flavor profile. Being 70% cocoa, it is crafted to offer a balance between the deep, robust taste of Nicaraguan cocoa beans and a subtle sweetness that appeals to dark chocolate aficionados.

The chocolate is known for its distinctive fruity and nutty undertones, indicative of the Rugoso variety. Chocolaterie A. Morin is renowned for its expertise in bean-to-bar production, ensuring high quality through meticulous sourcing and processing.

Pérou Chanchamayo 100% by Chocolaterie A. Morin is a single-origin dark chocolate crafted exclusively from cacao beans sourced in the Chanchamayo region of Peru. This 100% cacao chocolate delivers an intense and authentic experience with no added sugar, showcasing the unique flavor profile of Peruvian cacao.

Expect rich earthy tones, hints of citrus, and a balanced bitterness, ideal for those who appreciate the pure essence of fine cacao.

Nicaragua Nicalizo by Chocolaterie A. Morin is a single-origin dark chocolate made from premium Nicalizo cacao beans, a recognized heirloom variety from Nicaragua. Known for its exceptional flavor profile, this chocolate offers notes of nuts, honey, and subtle floral undertones, balanced with a mild acidity.

Crafted to highlight the unique terroir of the region, it’s a perfect choice for chocolate enthusiasts seeking a refined and distinctive tasting experience.

Alpaco is a dark chocolate product produced by Valrhona, which is a premium French chocolate manufacturer known for its high-quality, gourmet chocolates. Alpaco is distinct due to its 66% cocoa content, originating specifically from Ecuador. This chocolate is characterized by its floral and jasmine notes, which are highly esteemed by connoisseurs for their unique aromatic profile.

Alpaco is often recommended for use in both baking and fine confectionery, due to its smooth texture and the rich depth of flavor it provides.

Barre Infernale Noir is a luxurious chocolate bar by François Pralus, coated in dark chocolate with 75% cocoa, offering an intense flavor. Inside, it features smooth praline made from ground hazelnuts and almonds, adding a creamy sweetness. This combination of crunchy nuts and silky filling makes it perfect for chocolate lovers, while the high-quality ingredients reflect traditional chocolate-making techniques.

Cuba is a part of the François Pralus line of chocolate products. François Pralus, a renowned French chocolate maker, specializes in producing high-quality, single-origin chocolates. Each chocolate bar is crafted with utmost care, showcasing the distinct flavors of the cacao beans sourced from different regions.

Sao Tome by François Pralus is a single-origin dark chocolate bar made from cocoa beans sourced from the island nation of São Tomé off the coast of West Africa. François Pralus is renowned for its commitment to using high-quality cocoa beans and meticulous craftsmanship in producing its chocolate.

The Sao Tome bar typically features a robust and intense flavor profile with notes of dark fruits, nuts, and a hint of smokiness, reflecting the unique terroir of the region. The cocoa content in this bar is usually 75%, providing a rich and somewhat bittersweet experience.

François Pralus Trinidad is a premium chocolate bar produced by the renowned French chocolatier François Pralus. This chocolate is made using cocoa beans sourced from Trinidad, which are known for their distinctive and rich flavor profile. The beans are meticulously selected and processed to create a chocolate that offers a balanced blend of fruity, floral, and nutty notes.

The Pralus Trinidad bar typically has a high cocoa content, providing an intense yet smooth chocolate experience that is appreciated by connoisseurs.

Cafe Noir 57% made by Valrhona is a dark chocolate product. The chocolate contains 57% cocoa content, offering a balanced yet rich chocolate flavor. This product is often praised for its smooth texture and sophisticated blend of cocoa and coffee notes.

Noir 71 is a dark chocolate from Valrhona with 71% cocoa content. It features rich, complex flavors with notes of red fruits and a subtle bitterness. Ideal for dark chocolate lovers, it provides an intense experience and is perfect for use in desserts and pastries.

Valrhona is known for its high-quality ingredients and ethical sourcing.

Noir Andoa is a premium chocolate product made by Valrhona, a renowned French chocolate manufacturer known for its high-quality offerings. Valrhona’s commitment to sustainability and ethical sourcing is reflected in many of their products, ensuring that the ingredients used are sourced responsibly.

François Pralus Bresil is a single-origin chocolate bar crafted by the French chocolatier François Pralus. It typically features cacao sourced from Brazil, highlighting the distinctive flavors and characteristics unique to that region. François Pralus is known for its high-quality chocolate-making techniques, often focusing on the purity of the cacao and meticulous roasting processes to bring out complex flavor profiles.

Bresil, in particular, often showcases a rich and robust taste with nuances that might include earthy tones and slight notes of fruit or nuts, all balanced by a smooth, fine texture typical of François Pralus craftsmanship.

Caracas is one of the chocolate bars produced by François Pralus, a renowned French chocolatier. François Pralus is famous for its bean-to-bar chocolates and is particularly celebrated for using high-quality cocoa beans sourced from various regions around the world.

Caracas features a blend of fine cocoa beans that come from Venezuela, which contributes to its distinct flavor profile that typically includes rich, earthy notes with hints of fruitiness.

Papouasie by François Pralus is a single-origin chocolate bar made with cacao beans sourced from Papua New Guinea. This product is part of François Pralus esteemed "Les Tropiques du Chocolat" line, which is focused on highlighting the unique flavors of cocoa from different regions around the world.

The Papouasie bar is known for its rich and deep chocolaty flavor with hints of smoky, woody notes and a slight fruitiness, reflecting the distinct characteristics of the beans grown in the volcanic soils of Papua New Guinea. This 75% dark chocolate bar is appreciated for its boldness and complexity, making it a favorite among dark chocolate enthusiasts.

Tanzanie is a single-origin dark chocolate bar produced by François Pralus, a renowned French chocolatier. This bar is crafted using high-quality cocoa beans sourced exclusively from Tanzania, a country known for its distinct cocoa flavor profiles.

François Pralus's Tanzanie bar is celebrated for its fruity and slightly acidic notes, often complemented by a smooth and rich texture. The craftsmanship of François Pralus ensures a well-balanced chocolate experience, highlighting the unique characteristics of Tanzanian cocoa.

The product "Venezuela" made by François Pralus is characterized as a single-origin dark chocolate bar. It is crafted from fine Venezuelan cacao beans, known for their high-quality flavor profile which often includes rich and nuanced notes of fruit and nuts.

François Pralus, a renowned French chocolate maker, is celebrated for its expertise in bean-to-bar chocolate production, ensuring that each bar is made with meticulous attention to detail, from sourcing to final packaging. "Venezuela" by François Pralus typically boasts a high cocoa content, aligning with the brand’s commitment to delivering products that emphasize the natural characteristics of the cacao beans.

Abinao by Valrhona is a rich dark chocolate featuring a distinctly high cocoa content of 85%. It is well-known for its intense bitterness derived from a blend of African cocoa beans, which are carefully selected to impart a robust flavor profile. This dark chocolate product is often celebrated for its powerful tannins and sharpness, with an emphasis on hints of dried fruits in its aromatic profile.

Abinao is typically utilized by chefs and gourmets for its bold characteristics, which can enrich desserts and confections by providing a profound depth of chocolate flavor.

Ampamakia is a chocolate from Valrhona made with cocoa beans from Madagascar. It features a bright, fruity profile with notes of red fruits and lively acidity. This chocolate is known for its balanced sweetness and rich flavor, making it ideal for desserts or as a standalone treat.

République Dominicaine is a fine chocolate product made by French chocolatier François Pralus. This single-origin chocolate bar uses carefully selected cacao beans sourced from the Dominican Republic. Known for its rich and complex flavor profile, the chocolate offers tasting notes that might include hints of red fruits, nuts, and a subtle spiciness, creating a well-balanced and aromatic tasting experience.

The craftsmanship of François Pralus is evident in the meticulous roasting and refining process, which enhances the inherent qualities of the cocoa beans used.

Vanuatu is a dark chocolate bar made by Pralus, a renowned French chocolatier. This chocolate bar is crafted using fine cocoa beans sourced from Vanuatu, a Pacific island nation known for its rich volcanic soil, which contributes unique flavor notes to the cocoa.

Pralus is celebrated for its bean-to-bar production process, ensuring high-quality chocolate with nuanced flavor profiles. The Vanuatu bar typically features a robust flavor with hints of fruitiness and smoky undertones, making it a sophisticated choice for chocolate connoisseurs.

El Pedregal Millésime 2013 is a limited edition dark chocolate produced by Valrhona, one of the most prestigious chocolatiers in the world. Sourced from a single plantation in the Caribbean, this chocolate is noted for its unique and intense flavor profile that captures the terroir of the region.

Valrhona often highlights the precise vintage year and origin to emphasize the distinct characteristics of the cocoa beans used. This Millésime edition is crafted with meticulous attention to the growing and harvesting conditions of 2013, promising a refined chocolate experience with rich, complex notes and an exceptional quality that is synonymous with Valrhona's reputation.

The Colombie chocolate bar by François Pralus is a premium offering known for its complex flavor profile. François Pralus, a renowned French chocolatier, sources high-quality cocoa beans from Colombia to create this bar. The chocolate features rich, earthy notes with hints of fruit and spice, making it an exceptional choice for chocolate connoisseurs.

The craftsmanship involved in the production process ensures a smooth texture and a lingering finish that highlights the unique characteristics of Colombian cocoa.

Ghana by Pralus is a distinctive single-origin dark chocolate bar, crafted with meticulously selected cocoa beans sourced from Ghana, West Africa. The chocolate has a notable smoothness and a rich, deep flavor profile, characterized by earthy and slightly spicy undertones with hints of dried fruits.

Pralus, a renowned French chocolatier, emphasizes traditional craftsmanship and high-quality ingredients in their products, ensuring a memorable tasting experience for chocolate enthusiasts.

Madagascar, a single-origin chocolate bar produced by François Pralus, is renowned for its unique flavor profile which captures the essence of the terroir from which its cocoa beans are sourced. Distinctively made from beans grown on the island of Madagascar, this bar is part of François Pralus's extensive line of premium chocolates.

It emphasizes the naturally occurring fruity notes, particularly hints of citrus and red berries, characteristic of Madagascan cocoa. The Madagascar bar by François Pralus showcases a meticulous bean-to-bar process, ensuring high-quality control and a rich expression of flavor untouched by overwhelming sweetness, often featuring a cocoa content of around 75%.

Indonésie by François Pralus is a high-quality chocolate bar that forms part of the "Les Tropiques du Chocolat" range crafted by François Pralus, a renowned French chocolatier. This particular chocolate bar is made from beans sourced from Indonesia, specifically known for their distinct flavor profile influenced by the unique terroir of the region.

The Indonesie bar typically features a dark chocolate composition with a cocoa content of around 75%, which highlights the rich and complex flavors such as spices and earthy notes characteristic of Indonesian cocoa. The product is notable for its smooth texture and a well-balanced taste that offers both a robust cocoa presence and subtle underlying flavors.

Chocolat Organic by Valrhona is a premium chocolate made from organic ingredients. It offers a smooth, rich flavor and emphasizes sustainability and ethical sourcing. Perfect for enjoying on its own or in desserts, it reflects Valrhona's commitment to high-quality chocolate.

Nyangbo by Valrhona is a dark chocolate with a 68% cocoa content, known for its smooth and subtle bitterness. It is crafted from beans sourced from Ghana, which contribute to its unique flavor profile that includes hints of spices, roasted nuts, and a mild undercurrent of vanilla.

This chocolate is particularly favored by chefs and chocolatiers for its versatility in both baking and confectionery. It can be used in a wide range of applications, from chocolate ganache to mousses and sauces. The name "Nyangbo" refers to the region in Ghana where the cocoa beans are harvested, emphasizing Valrhona's commitment to terroir-based chocolate production.