Dark chocolate 2.3g buttons.
Not suitable for enrobing or molding.
Factory package varies from the photo.

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This is a pure Ecuadorian "Nacional Fino de Aroma" chocolate. It displays the characteristic notes of Arriba: white flowers, followed by a toasty coffee flavor and a round and powerful chocolate finish. Its finale has a nice body combined with the typical bitter notes of the Ecuadorian Arriba. It is not suitable for enrobing or molding. Net wt 2.5Kg/5.5lbs. Learn More

Dark chocolate 2.3g buttons. Repackaged by Chocosphere.
Not Suitable for Enrobing or Molding.

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This is a pure Ecuadorian "Nacional Fino de Aroma" chocolate. It displays the characteristic notes of Arriba: white flowers, followed by a toasty coffee flavor and a round and powerful chocolate finish. Its finale has a nice body combined with the typical bitter notes of the Ecuadorian Arriba. It is not suitable for enrobing or molding. Net wt 1Kg/2.2lbs. Learn More

Dark Bittersweet cacao, Colombia

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Cordillera 59% Discs. The presence of chocolate is strong, with almond and hazelnut notes clearly present, accompanied by ripe fruits and floral aromas in Galeras 59%.a. Perfect for molding, enrobing, filling, mousse, ganache, glazes, ice cream, sauces, sorbets. Cacao content: 59%. Cacao origin: Colombia. Net wt. 5kg / 11 lb box Learn More

Dark Bittersweet cacao, Colombia, Repackaged

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Cordillera 59% Discs. The presence of chocolate is strong, with almond and hazelnut notes clearly present, accompanied by ripe fruits and floral aromas in the 59%. Perfect for molding, enrobing, filling, mousse, ganache, glazes, ice cream, sauces, sorbets. Cacao content: 59%. Cacao origin: Colombia. Net wt. 1Kg/2.2 lbs. Repackaged by Chocosphere Learn More

Dark Semisweet cacao, Colombia

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Cordillera 53% Discs. The emergence from the chocolate flavor of nuts and red berry notes, fresh blueberries and vanilla, together with a soft note of chocolate are the characteristics that identify the 53%. Perfect for molding, enrobing, filling, mousse, ganache, glazes, ice cream, sauces, sorbets. Cacao content: 53%. Cacao origin: Colombia. Net wt. 5kg / 11 lb box Learn More

Dark Semisweet cacao, Colombia, Repackaged.

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Cordillera 53% Discs. The emergence from the chocolate flavor of nuts and red berry notes, fresh blueberries and vanilla, together with a soft note of chocolate are the characteristics that identify the 53%. Perfect for molding, enrobing, filling, mousse, ganache, glazes, ice cream, sauces, sorbets. Cacao content: 53%. Cacao origin: Colombia. Net wt. 1Kg/2.2 lbs. Repackaged by Chocosphere Learn More

Dark chocolate 2.3g buttons.
Formulated for enrobing or molding.
Repackaged.

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Chocolate made from fine flavor “Nacional” cacao from Ecuador. Four-drop fluidity, ideal for molding and enrobing, this 55% dark chocolate has a subtle taste with toasty notes and soft spices.

Composition: Sugar: 43%; Cacao Butter: 16.51%; Total Fat: 37%.

Net wt.: 1Kg / 2.2lbs.

Learn More

Dark chocolate 2.3g buttons.
Formulated for enrobing or molding.

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Chocolate made from fine flavor “Nacional” cacao from Ecuador. Four-drop fluidity, ideal for molding and enrobing, this 55% dark chocolate has a subtle taste with toasty notes and soft spices.

Composition: Sugar: 43%; Cacao Butter: 16.51%; Total Fat: 37%.

Net wt.: 16½Lbs / 7.5Kg.

Learn More

Double-Fermentation Dark Chocolate, using Passion Fruit pulp for the second fermentation.

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Valrhona ITAKUJA 55% delights from the very first bite. A bouquet of fruit aromas explodes in this dark chocolate, then gives way to the rounded flavors of Brazilian cocoa. The deep aromas of the terroir are initially developed during the first fermentation. The pulp from locally harvested passion fruit is added to start a second fermentation, allowing the cocoa and fruity notes to marry.

Now made with sunflower lecithin. May contain traces of soy.

3 Kg/6.6 lb. bag 55% min. cocoa, 44% sugar, 37% fat

Learn More

Double-Fermentation Dark Chocolate, using Passion Fruit pulp for the second fermentation. Repackaged.

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Valrhona ITAKUJA 55% delights from the very first bite. A bouquet of fruit aromas explodes in this dark chocolate, then gives way to the rounded flavors of Brazilian cocoa. The deep aromas of the terroir are initially developed during the first fermentation. The pulp from locally harvested passion fruit is added to start a second fermentation, allowing the cocoa and fruity notes to marry.

Now made with sunflower lecithin. May contain traces of soy.

1 Kg/2.2 lb. bag. Repackaged by Chocosphere. 55% min. cocoa, 44% sugar, 37% fat

Learn More