GRAND CRU CHOCOLATE

Made with “noble-grade” Criollo, Trinitario and Wild Cocoa beans from selected Farmers in Venezuela, Ecuador, Grenada, Bolivia and Dominican Republic, paid above fair trade prices.The chocolate is refined in Switzerland under the highest quality standards and perfected by Chocolatier Ludwig Ratzinger into a superior chocolate bar.


Venzuela       Ecuador       Bolivia        Dominican Republic

Large 80g. bars:large

Maracaibo Clasificado 65%

Grand Cru chocolate bars made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela.

Clasificado 65%The harmonious combination of coffee and plum aromas enhances the distinct cacao flavour. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasificado 65 %, which is further enhanced by the final sensation of a light, sweet raisin bouquet.

 

Maracaibo Créole 49%

Grand Cru chocolate bars made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela.

Creole 49%Maracaibo Creole impresses through its creaminess, combined with a delicate cream-caramel note. The traditional, gentle processing method beautifully unfolds a light vanilla-bourbon aroma, with a hint of honey. The fresh, fruity, raspberry note transfers to a long, subtle, smooth melting finish.

 

Maracaibo Criolait 38%

Grand Cru chocolate bars made of noble cacao from the region Sur del Lago, Maracaibo, Venezuela.

Criolait 38%Maracaibo presents itself as it is: a creamy milk chocolate. The distinctive full-bodied milk aroma is enwrapped in a harmonious vanilla and pleasant cream caramel flavour. The velvety finish is complimented by a discreet roasted almond note.

 

 

Arriba 72% – 72h

Grand Cru chocolate bars made of “Nacional” noble cacao Arriba from the region Esmeraldas, Ecuador.

Arriba_englischThe cacao flavour is enhanced through the intensive coffee and liquorice notes, making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.

 

 

Venezuela/Grenada 80% Xdark

Grand Cru chocolate bars made of a blend of noble cacao from Venezuela and Grenada.

Venezuela/Grenada 80% The high percentage of cacao provides an intensive flavour experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavour rounded by a hint of prune. The traditional gentle processing method reveals a compelling fruit bouquet with the diversity of forest berries and the natural freshness of orange. A black tea note accompanies the slow and intensive finish.

 


 

 

Two x 50g. bars

2 x 50g Cru SauvageCru Sauvage feather bar

 

 

 

 

 

Bolivia 68% – 60h

Cru Sauvage chocolate made of wild, noble cacao from the province of Beni, Bolvia

Cru Sauvage 100gThe rich, harmonious cacao flavour is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage Bolivia 68 % – 60 h a unique culinary experience.

 

Dominican Republic 74% – 72h

Cru Hacienda Chocolate made of organic noble cacao from the Hacienda Elvesia, Dominican Republic.

Cru Hacienda 74% 100gThe elegant, rich cacao flavour is entwined with tender tones of black tea and mild tobacco notes. The traditional, gentle processing method (72 hours conching) releases in this exceptional chocolate a fruity note, which is complimented by a hint of refreshing orange flavour and a pleasant grapefruit sharpness, leading to a long-lasting and festive finish.

 

 


 

 

Square 80g. barsquare 80g. barThe square bars can also be used for special occasions such as Weddings, Christmas, Thanksgiving and Valentines by inserting a greeting card. Custom orders are available.

Square 36% Cacao butter

White Chocolate with barberries.

Barberries are small dried sweet and sour Persian berries. Their sour flavours similar to cranberries and vibrant colour accentuate the sweetness of this 36% white chocolate.

Square 65% caramelized Cacao nibs

Grand Cru Maracaibo 65% chocolate with caramelized cacao nibs.

The cacao nibs are caramelized and add a light sweetness to the crunchy textures. It combines bitter and sweet in a culinary partnership with the orange blossom and cinnamon character of the Maracaibo Clasificado 65 %.

 

Square 80% Sea salt

Extra dark Venezuela/Grenada chocolate with Maldon Sea Salt

You can taste the difference between common table salt and this superb natural sea salt. Founded in 1882, England’s Maldon Salt Crystal Company still draws salt from seawater using traditional long-handled rakes, processing it with no artificial additives for flavor that’s pure and clean. Combined with the intensity of the extra dark chocolate, it brings out the best of this combination.


 

 

Small bars 40g.small bars 40g

 

Lime 72%

Arriba 72% Grand Cru  from Ecuador flavoured with lime oil.

The cacao flavour is enhanced through the intensive coffee and liquorice notes, making Arriba an unforgettable experience for the senses. The traditional, gentle processing method (72 hours conching) develops a powerful prune bouquet, which finishes with a light, almost flowery black currant note.
The addition of lime oil takes the fruity acidity into a gentle citrus direction.

see label

Mint 65%

The Maracaibo Clasificado 65% Grand Cru cacao from Venezuela flavoured with mint oil.

The harmonious combination of coffee and plum aromas enhances the distinct cacao flavour. The traditional, gentle processing method unfolds the aromas of orange blossom and cinnamon. These lend a festive character to Maracaibo Clasicado 65 %, which is further enhanced by the final sensation of a light, sweet raisin bouquet.The addition of selected mint oil gives this chocolate a refreshing lingering ending.

Maple Almond 49%

Grand Cru chocolate made of noble cacao from Venezuela and sprinkled with almonds caramelized in maple syrup.

Maracaibo Creole impresses through its creaminess, combined with a delicate cream-caramel note. The traditional, gentle processing method beautifully unfolds a light vanilla-bourbon aroma, with a hint of
honey. The fresh, fruity, raspberry note transfers to a long, subtle, smooth melting finish. The almonds caramelized with Maple Syrup will add a distinct maple flavour and a crunchy texture.

Sea Salt 38%

Grand Cru chocolate made of noble cacao from Venezuela and sprinkled with Maldon Sea salt.

The full-bodied milk-cream taste is complimented through the notes of honey and caramel. The traditional, gentle processing method enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note. The addition of Maldon Sea Salt, will bring this Dulce de Leche tasting chocolate into a very unique direction that can satisfy all taste buds.

 

Pine nuts 38%

Grand Cru chocolate made of noble cacao from Venezuela and sprinkled with toasted Pine nuts.

The full-bodied milk-cream taste is complimented through the notes of honey
and caramel. The traditional, gentle processing method enhances the noble cacao Criollo aroma, which then finishes with a discreet roast and vanilla note. Pine Nuts a more savoury nut will bring this Dulce de Leche tasting chocolate in a different direction and surprises the taste buds.