Laboratory range

Amatika blanche 35%, the first plant-based white couverture that’s as easy to work with as any other chocolate. The sweetness of the almonds and Amatika Blanche’s nutty notes conjure up images of a calm summer river catching the light as it ripples.

Notes of grilled cocoa, warm spices, and nuts take us to the heart of the Pacific Ocean and the island of Vanuatu, where we discover a rare and unique cocoa. The cocoa beans of this Single Origin Vanuatu cuvée are from the island of Malekula.

Like the rich vegetation of Ivory Coast, this chocolate has surprising and intense cocoa notes, with hints of toasted coconut and a dash of milk. The cocoa beans of this Single Origin Côte d'Ivoire cuvée are from Guémon.

Just like the volcanic landscape of São Tomé and its tropical forests, this chocolate has a captivating bitterness, underpinned by woody notes and cocoa nibs. The cocoa beans of this Single Origin Côte d'Ivoire cuvée are from Guémon.

Notes of ripe fruit and cocoa nibs combine with a touch of spice, evoking dusk’s flamboyant colors as the sun sets on Haiti’s wild plantlife. The cocoa beans of this Single Origin Haiti cuvée are from the Plaine-du-Nord commune.

This chocolate’s bitterness is enhanced with notes of vanilla and ripe fruit, like Jamaica’s forest waterfalls sparkling in the sunshine. The cocoa beans of this Single Origin Jamaica cuvée are from Jamaica.

Hukambi, a Single Origin Brazil* Grand Cru. This chocolate’s blend of cocoa-rich, bitter and slightly biscuity notes ushers us in to discover the mysteries of the fauna and flora living in the shadows of the ancient forests of southern Bahia (Brazil), where these cocoa beans are found.

Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).

While it's essential for coating, molding, and making bars, couverture chocolate isn't always the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, and in keeping with our spirit of innovation, we have pooled all our teams’ expertise to develop a range of chocolates tailored to our customers’ needs. We're unveiling four new chocolate references with no added cocoa butter, grouped together in a new range: Confection.

Tulakalum, a Single Origin Grand Cru from Cayo district with fruity and tangy notes. *Cocoa beans from Belize.

Araguani, Single Origin Venezuela*, A Valrhona full-bodied dark chocolate Grand Cru with sweet spice and slightly woody notes, with *cocoa beans from the Sur del Lago region (Las Virtudes Tucani, Venezuela).

Nyangbo, Single Origin Ghana*, a Valrhona dark chocolate Grand Cru with sweet spice, slightly roasted and sweet vanilla notes, with *cocoa beans from the Tarkwa and Assin Fosu districts (Ghana)

Alpaco 66% cocoa, Single Origin Ecuador* is a Valrhona Grand Cru chocolate with sweet spice notes and a nutty, woody taste. The *cocoa beans are sourced from 9 terroirs: Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, and Lagarto (Ecuador).

Kalingo, Single Origin Grenada*, a balanced Valrhona dark chocolate Grand Cru combining ripe fruit notes with the sweetness of vanilla beans, with *cocoa beans from the island of Grenada (Grenada)

Manjari, Single Origin Madagascar*, A Valrhona fruity dark chocolate Grand Cru with tangy red berry notes, made from *cocoa beans from Ambanja District (Madagascar)

Taïnori, Single Origin Dominican Republic*, this Valrhona Grand Cru offers balanced dark chocolate with yellow fruit notes, made from *cocoa beans from Duarte province (Dominican Republic).

Illanka, Single Origin Peru*, a Valrhona Grand Cru combining fruity dark chocolate with the sweetness of roasted nuts, made from *cocoa beans from the Piura Region (Los Ranchos, Valle Singucate, La Quemazon), Peru.

Macaé, Single Origin Brazil*, a Valrhona fruity dark chocolate Grand Cru with a subtle taste of roasted nuts and black tea, made from *cocoa beans from southern Bahia (Brazil).

Bahibe 46%, Single Origin Dominican Republic*, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province (Dominican Republic).

Tanariva, Single Origin Madagascar*, A Valrhona milk chocolate Grand Cru with indulgent caramel notes, made from *cocoa beans from Ambanja District (Madagascar).

A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a "Marriage of Grands Cru s" characterized by powerful tannins with a strong, lingering intensity.