Laboratory range

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).

Like a travel diary with multiple destinations, Komuntu tells the story of flavors and meetings of the world through its cocoa blends, revealing a strong, bittersweet and woody aroma with underlying notes of roasted cocoa nibs.

Extra Amer 67% is a great balance between powerful and bitter. Specially formulated for recipes with a strong cocoa taste.

Special for coating : Équatorial Dark 55 % is renowned for its balanced taste and its ease of use.

Special for insides and fillings. : Extra Noire 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content.

Equatoriale Lactée, a milk chocolate from our Signature Professionnelle range, round and soft.

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.

Passion fruit and powerful chocolaty taste. : A bouquet of fruit aromas explodes in Itakuja 55% then gives way to the rounded flavors of Brazilian cocoa.

Kidavoa 50% Single Origin Madagascar*: This milk chocolate is made using Valrhona’s double-fermentation process, and reveals fruity banana notes. It is made from *cocoa beans from Ambanja District, Madagascar.

Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color.

Made from the same fine cocoa as Guanaja, P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavor intensified by a higher content of dry cocoa matter.

Inspiration Passionfruit combines the intense, gourmet flavor of tangy passionfruit with the uni que texture of chocolate.

A natural ʺbiscuit/latteʺ color combined with the chocolate's unique texture that brings out the fresh raw almond taste.

Inspiration Strawberry combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.

Introducing the newest member of the INSPIRATION Range—RASPBERRY. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors.

The Inspiration range is now expanding to include Yuzu Inspiration. This unique, subtle fruit has become famous all over the world.

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.