BLEND PERU 67%

Fruity notes with a touch of spicy walnut

RANSIKI72%

Olives & walnuts, light acidity, notes of jasmine

SEMULIKI 72%

Cannelle, chocolate and figs

CHUNCHO 72%

Macadamia, coconut, almonds & mandarin

MAJAMBO VEGAN MILK 72%

Almonds, walnuts & crème brûlée

LACHUA76%

Espresso, caramel, lemon curd, strawberry

PIURA 76%

Lemon, honey, bergamot, raspberry

NACIONAL82%
Floral and hazelnut notes

To munch or to drink: the essence of cocoa,
from bean to bar to bean to cup

Enjoy our cocoa in all its forms!✨

To drink:

Mix with 250 ml hot water (max. 65°C to preserve all its goodness) and add spices to taste: chilli, salt, cardamom, cinnamon, turmeric, ginger... For a smooth, creamy texture, use a chocolatier or frother.🌱

To soften its bitterness, add a touch of plant milk, coconut syrup, yacon or lucuma. You can also enrich it with superfoods such as maca, moringa, camu, banana powder, mango powder or adaptogenic mushrooms.

Let it cool to make a perfect base for your smoothies and shakes.🍫

To crunch:

Enjoy it as it is and let each little morsel melt in your mouth to fully appreciate its texture and flavors.

A pure bean-to-bar experience. Crushed, it enhances granolas, smoothie bowls, yoghurts and desserts.

It also slips into your pastries, cookies, brownies, homemade pralines, coulis and homemade tablets for an authentic gourmet touch.

🌀 A ritual for oneself:

Drinking or crunching cocoa is more than a tasting, it's a moment for oneself, a ritual of connection. Savor it with full awareness, before a meditation, a yoga practice, a treatment, a dance, a creative or sporting moment. Or simply let yourself be carried away by the pure pleasure of the moment.
The essential thing lies in the quality of presence you offer yourself with each tasting. 🌿✨

It has antioxidant properties. Its high magnesium content and the amines present in cocoa
make it an outstanding superfood.

With a content of 500 mg per 100 g, it is one of the foods richest in magnesium. This mineral is essential for the proper functioning of the body. Magnesium deficiency can lead to physical fatigue.
In addition, alkaloids such as theobromine act as a natural stimulant.

Raw cocoa is a nutritional goldmine! It is very rich in magnesium, as well as calcium (approx. 100 mg per 100 g), potassium (1500 mg per 100 g), phosphorus (700 mg per 100 g) and trace elements such as iron, copper, selenium and zinc.

As for vitamins, cocoa provides vitamins A, B1, B9, C and E.

Cocoa naturally calms and soothes. The molecules it contains promote the production of endorphins (the famous pleasure hormone), which explains the sense of well-being felt by chocolate consumers!

Thanks to its high fiber content (33 g per 100 g), cocoa is one of the best sources of fiber. By way of comparison, the equivalent of 100 g of cocoa corresponds to around 10 g of fiber.