Discory Gift Box

PRODUCT

Tablet of dark chocolate 62%.

ORIGIN

Congo

AROMATIC PROFILE

Vibrant and rich chocolate with herbaceous and earthy flavours from the Virunga mountains.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 72%.

ORIGIN

Colombia

AROMATIC PROFILE

While bitter at first, this chocolate softens with the delicate aromas of roasted dried fruit.

VARIETY

Trinitario, central fermentation. Balanced and fruity with medium acidity. Tropical fruits, nuts, lemongrass and nutmeg.

STORY

The small farmers of Maceo, in the Antioquia region, have been growing cocoa for centuries. 200 smallholder partners, 35% of whom are women, apply sustainable farming practices and deliver quality Trinitario varieties to AROMAC's fermentation centre, where post-harvest is controlled according to a strictly defined fermentation protocol.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Vénézuela

AROMATIC PROFILE

This chocolate offers incredible flavors of honey and roasted dried fruits.

VARIETY

Centrally fermented Trinitario and Criollo cocoa varieties. Characterised by slight bittersweetness, they offer an intense type of chocolate with sweet, nutty and floral notes.

STORY

In Venezuela, many farmers are still struggling to increase their production and improve its quality. The Franceschi family trains farmers in good agricultural practices, encouraging them to bring their fresh beans to fermentation centers guaranteeing them a better quality of fermentation allowing them to receive better prices. Strict adherence to protocols during and after the harvest, bespoke fermentation and drying procedures result in superior cocoa quality, which is an important source of income for Venezuelan families, despite difficult political and economic circumstances.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Costa Rica

AROMATIC PROFILE

This intensely spicy and slightly bittersweet chocolate awakes your taste buds with
exotic flavours.

VARIETY

Hybrid Trinitario, centrally fermented. Chocolatey taste with hints of yellow fruit, sweet notes of caramel, cherries and berries on the finish.

STORY

In the north of Costa Rica, cocoa farms were once abandoned. Thanks to the work of Juan Pablo and his family, more than 400 farming families have received financial support and training in productivity and farm management. This has improved the quality of production on their grandparents' cocoa farms. The Nahua social enterprise has demonstrated excellence in quality and social
support at the local level.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Madagascar

AROMATIC PROFILE

This slightly bittersweet chocolate gives off spicy banana notes.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 62%.

ORIGIN

Sao Tomé

AROMATIC PROFILE

A bittersweet yet fresh chocolate with lingering notes of red fruit and banana.

VARIETY

Amelonado and Forastero varieties, combined with Trinitario. The combination of climate and volcanic soil creates a unique terroir. Centrally fermented, with a rich, chocolatey flavour, this cocoa develops roasted and fruity notes of red berries and peach. Woody, herbaceous and nutty notes on the finish.

STORY

These beans are grown in one of the smallest countries in Africa, off the coast of Africa, in a country that was uninhabited until the 15th century and where biodiversity is unparalleled. Farmers in the archipelago of Sao Tome and Principe – also known as the "chocolate island" (as they were once the world's largest cocoa producers) – are now focusing on the production of high quality cocoa, after plantations were virtually abandoned in 1975 due to the archipelago's independence. This sustainable cocoa is grown organically in agroforestry, because as in many other producing countries, no pesticides are used on the islands. Cocoa is almost the only source of income for the families in this country who live below the poverty line of 2 dollars a day.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 70%.

ORIGIN

Haiti

AROMATIC PROFILE

Authentic chocolate grown at ancestral plantations.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of white chocolate 35%.

ORIGIN

-

AROMATIC PROFILE

With a silky-smooth texture, this rich milky white chocolate is made from a blend of cane sugar, Madagascar Bourbon Vanilla and real milk from the Belgian Ardennes.

VARIETY

Creamy, round and subtly scented with Madagascar Bourbon Vanilla.

STORY

The roundness of cane sugar combined with the smoothness of real milk from
the Belgian Ardennes. Softly sweet and well balanced, discover this exceptional
white chocolate recipe made from top quality ingredients.

PRODUCT

Tablet of dark chocolat 60%.

ORIGIN

Vénézuela

AROMATIC PROFILE

Arriba is a signature type of cocoa from Ecuador, which exudes beautiful biscuit and subtle floral notes.

VARIETY

Nacional and hybrid with central fermentation. Chocolate base with low acidity and interesting tropical fruit flavours.

STORY

About 1,700 small farmers in Guayas and El Oro supply 10 cooperatives. They receive training and technical assistance from CECAO, a social enterprise whose mission is to support Ecuadorian farmers who grow authentic Nacional cocoa throughout the process.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Peru

AROMATIC PROFILE

Slightly milky taste with chocolate flavors.

VARIETY

A centrally fermented Trinitario variety, characterised by a balanced chocolate body, low acidity with remarkable sweet notes of caramel, nuts and nuances of fruity flavours.

STORY

The "Cacao Aromatico Colpa de Loros" cooperative works with 340 small family farms along the Ucayali River in the central Amazon forest. The cooperative strives to develop fine cocoa cultivation in this region in order to give farmers an alternative to coca production, in a country where coca has become a very lucrative crop due to the criminal influence period that followed decades of
guerrilla warfare.

PRODUCT

Tablet 100% dark chocolate.

ORIGIN

Madagascar

AROMATIC PROFILE

Raw chocolate, very intense. Made from 100% Madagascar cocoa beans, no added sugar, no added cocoa butter. Only the cocoa beans that have been conched for 24 hours to get off the acidity.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Philippines

AROMATIC PROFILE

Intense chocolate with tropical fruits and
spices notes.

VARIETY

Trinitario blend - central fermentation. Pleasant balance, sweet, dried fruits, nuts, woody.

STORY

In the Davao region of the southern Philippines, farmers are committed to quality. Auro supports and strictly supervises the post-harvest in fermentation centres. The different genetics and post-harvest protocols allow for optimal flavour expression and different quality profiles.

PRODUCT

Tablet of dark chocolat 69%.

ORIGIN

Cuba

AROMATIC PROFILE

The expression of a cocoa, full of Cuban flavours and with lingering notes of liquorice to finish.

VARIETY

Old trinitario cocoa. Intense chocolate with woody, dried fruit, roasted hazelnut, tobacco and liquorice notes.

STORY

This cocoa is grown in the north of Cuba, in the Baracoa region, where 75% of Cuban cocoa is grown. The art of growing cocoa has been passed down from generation to generation and the farmers know how to predict the weather, prepare the soil, twist the branches and fertilise the soil organically, etc. Thus, productivity is relatively high compared to other countries. In Cuba, the
genetics are classified into traditional varieties, hybrids and grafted clones. This selection of beans comes from traditional and Trinitario varieties. After being collected from various farms, the cocoa is fermented and dried in collection centres. All exports are controlled by the government.

PRODUCT

Tablet of milk chocolat 60%.

ORIGIN

Haiti

AROMATIC PROFILE

This milk chocolate combines perfectly with the power of cocoa.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

PRODUCT

Tablet of milk chocolate 44%.

ORIGIN

Congo

AROMATIC PROFILE

Smooth chocolate with notes of caramel and hazelnuts.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of blonde chocolate 41%.

ORIGIN

Purely Belgian chocolate

AROMATIC PROFILE

A tasty amber chocolate, with caramel and biscuit notes.

VARIETY

-

STORY

With the range of Mayata single origin chocolates we are constantly seeking to push back the limits to let the terroirs and the chefs speak for themselves!

After several trials, the recipe was mastered. OKABO was born. A chocolate with a lovely amber colour and subtle aromas that go wonderfully well with a wide range of flavours, from coffee to citrus and other red fruits.

PRODUCT

Tablet of dark chocolat 66%.

ORIGIN

Vietnam

AROMATIC PROFILE

The sweetness of a fruity type of cocoa with oriental mellow flavours balanced with the subtle aromas of raisins.

VARIETY

-

STORY

-

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolate 62%.

ORIGIN

Congo

AROMATIC PROFILE

Vibrant and rich chocolate with herbaceous and earthy flavours from the Virunga mountains.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 72%.

ORIGIN

Colombia

AROMATIC PROFILE

While bitter at first, this chocolate softens with the delicate aromas of roasted dried fruit.

VARIETY

Trinitario, central fermentation. Balanced and fruity with medium acidity. Tropical fruits, nuts, lemongrass and nutmeg.

STORY

The small farmers of Maceo, in the Antioquia region, have been growing cocoa for centuries. 200 smallholder partners, 35% of whom are women, apply sustainable farming practices and deliver quality Trinitario varieties to AROMAC's fermentation centre, where post-harvest is controlled according to a strictly defined fermentation protocol.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Vénézuela

AROMATIC PROFILE

This chocolate offers incredible flavors of honey and roasted dried fruits.

VARIETY

Centrally fermented Trinitario and Criollo cocoa varieties. Characterised by slight bittersweetness, they offer an intense type of chocolate with sweet, nutty and floral notes.

STORY

In Venezuela, many farmers are still struggling to increase their production and improve its quality. The Franceschi family trains farmers in good agricultural practices, encouraging them to bring their fresh beans to fermentation centers guaranteeing them a better quality of fermentation allowing them to receive better prices. Strict adherence to protocols during and after the harvest, bespoke fermentation and drying procedures result in superior cocoa quality, which is an important source of income for Venezuelan families, despite difficult political and economic circumstances.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Costa Rica

AROMATIC PROFILE

This intensely spicy and slightly bittersweet chocolate awakes your taste buds with
exotic flavours.

VARIETY

Hybrid Trinitario, centrally fermented. Chocolatey taste with hints of yellow fruit, sweet notes of caramel, cherries and berries on the finish.

STORY

In the north of Costa Rica, cocoa farms were once abandoned. Thanks to the work of Juan Pablo and his family, more than 400 farming families have received financial support and training in productivity and farm management. This has improved the quality of production on their grandparents' cocoa farms. The Nahua social enterprise has demonstrated excellence in quality and social
support at the local level.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Madagascar

AROMATIC PROFILE

This slightly bittersweet chocolate gives off spicy banana notes.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 62%.

ORIGIN

Sao Tomé

AROMATIC PROFILE

A bittersweet yet fresh chocolate with lingering notes of red fruit and banana.

VARIETY

Amelonado and Forastero varieties, combined with Trinitario. The combination of climate and volcanic soil creates a unique terroir. Centrally fermented, with a rich, chocolatey flavour, this cocoa develops roasted and fruity notes of red berries and peach. Woody, herbaceous and nutty notes on the finish.

STORY

These beans are grown in one of the smallest countries in Africa, off the coast of Africa, in a country that was uninhabited until the 15th century and where biodiversity is unparalleled. Farmers in the archipelago of Sao Tome and Principe – also known as the "chocolate island" (as they were once the world's largest cocoa producers) – are now focusing on the production of high quality cocoa, after plantations were virtually abandoned in 1975 due to the archipelago's independence. This sustainable cocoa is grown organically in agroforestry, because as in many other producing countries, no pesticides are used on the islands. Cocoa is almost the only source of income for the families in this country who live below the poverty line of 2 dollars a day.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 70%.

ORIGIN

Haiti

AROMATIC PROFILE

Authentic chocolate grown at ancestral plantations.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of white chocolate 35%.

ORIGIN

-

AROMATIC PROFILE

With a silky-smooth texture, this rich milky white chocolate is made from a blend of cane sugar, Madagascar Bourbon Vanilla and real milk from the Belgian Ardennes.

VARIETY

Creamy, round and subtly scented with Madagascar Bourbon Vanilla.

STORY

The roundness of cane sugar combined with the smoothness of real milk from
the Belgian Ardennes. Softly sweet and well balanced, discover this exceptional
white chocolate recipe made from top quality ingredients.

PRODUCT

Tablet of dark chocolat 60%.

ORIGIN

Vénézuela

AROMATIC PROFILE

Arriba is a signature type of cocoa from Ecuador, which exudes beautiful biscuit and subtle floral notes.

VARIETY

Nacional and hybrid with central fermentation. Chocolate base with low acidity and interesting tropical fruit flavours.

STORY

About 1,700 small farmers in Guayas and El Oro supply 10 cooperatives. They receive training and technical assistance from CECAO, a social enterprise whose mission is to support Ecuadorian farmers who grow authentic Nacional cocoa throughout the process.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Peru

AROMATIC PROFILE

Slightly milky taste with chocolate flavors.

VARIETY

A centrally fermented Trinitario variety, characterised by a balanced chocolate body, low acidity with remarkable sweet notes of caramel, nuts and nuances of fruity flavours.

STORY

The "Cacao Aromatico Colpa de Loros" cooperative works with 340 small family farms along the Ucayali River in the central Amazon forest. The cooperative strives to develop fine cocoa cultivation in this region in order to give farmers an alternative to coca production, in a country where coca has become a very lucrative crop due to the criminal influence period that followed decades of
guerrilla warfare.

PRODUCT

Tablet 100% dark chocolate.

ORIGIN

Madagascar

AROMATIC PROFILE

Raw chocolate, very intense. Made from 100% Madagascar cocoa beans, no added sugar, no added cocoa butter. Only the cocoa beans that have been conched for 24 hours to get off the acidity.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Philippines

AROMATIC PROFILE

Intense chocolate with tropical fruits and
spices notes.

VARIETY

Trinitario blend - central fermentation. Pleasant balance, sweet, dried fruits, nuts, woody.

STORY

In the Davao region of the southern Philippines, farmers are committed to quality. Auro supports and strictly supervises the post-harvest in fermentation centres. The different genetics and post-harvest protocols allow for optimal flavour expression and different quality profiles.

PRODUCT

Tablet of dark chocolat 69%.

ORIGIN

Cuba

AROMATIC PROFILE

The expression of a cocoa, full of Cuban flavours and with lingering notes of liquorice to finish.

VARIETY

Old trinitario cocoa. Intense chocolate with woody, dried fruit, roasted hazelnut, tobacco and liquorice notes.

STORY

This cocoa is grown in the north of Cuba, in the Baracoa region, where 75% of Cuban cocoa is grown. The art of growing cocoa has been passed down from generation to generation and the farmers know how to predict the weather, prepare the soil, twist the branches and fertilise the soil organically, etc. Thus, productivity is relatively high compared to other countries. In Cuba, the
genetics are classified into traditional varieties, hybrids and grafted clones. This selection of beans comes from traditional and Trinitario varieties. After being collected from various farms, the cocoa is fermented and dried in collection centres. All exports are controlled by the government.

PRODUCT

Tablet of milk chocolat 60%.

ORIGIN

Haiti

AROMATIC PROFILE

This milk chocolate combines perfectly with the power of cocoa.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

PRODUCT

Tablet of milk chocolate 44%.

ORIGIN

Congo

AROMATIC PROFILE

Smooth chocolate with notes of caramel and hazelnuts.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of blonde chocolate 41%.

ORIGIN

Purely Belgian chocolate

AROMATIC PROFILE

A tasty amber chocolate, with caramel and biscuit notes.

VARIETY

-

STORY

With the range of Mayata single origin chocolates we are constantly seeking to push back the limits to let the terroirs and the chefs speak for themselves!

After several trials, the recipe was mastered. OKABO was born. A chocolate with a lovely amber colour and subtle aromas that go wonderfully well with a wide range of flavours, from coffee to citrus and other red fruits.

PRODUCT

Tablet of dark chocolat 66%.

ORIGIN

Vietnam

AROMATIC PROFILE

The sweetness of a fruity type of cocoa with oriental mellow flavours balanced with the subtle aromas of raisins.

VARIETY

-

STORY

-

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolate 62%.

ORIGIN

Congo

AROMATIC PROFILE

Vibrant and rich chocolate with herbaceous and earthy flavours from the Virunga mountains.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 72%.

ORIGIN

Colombia

AROMATIC PROFILE

While bitter at first, this chocolate softens with the delicate aromas of roasted dried fruit.

VARIETY

Trinitario, central fermentation. Balanced and fruity with medium acidity. Tropical fruits, nuts, lemongrass and nutmeg.

STORY

The small farmers of Maceo, in the Antioquia region, have been growing cocoa for centuries. 200 smallholder partners, 35% of whom are women, apply sustainable farming practices and deliver quality Trinitario varieties to AROMAC's fermentation centre, where post-harvest is controlled according to a strictly defined fermentation protocol.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Vénézuela

AROMATIC PROFILE

This chocolate offers incredible flavors of honey and roasted dried fruits.

VARIETY

Centrally fermented Trinitario and Criollo cocoa varieties. Characterised by slight bittersweetness, they offer an intense type of chocolate with sweet, nutty and floral notes.

STORY

In Venezuela, many farmers are still struggling to increase their production and improve its quality. The Franceschi family trains farmers in good agricultural practices, encouraging them to bring their fresh beans to fermentation centers guaranteeing them a better quality of fermentation allowing them to receive better prices. Strict adherence to protocols during and after the harvest, bespoke fermentation and drying procedures result in superior cocoa quality, which is an important source of income for Venezuelan families, despite difficult political and economic circumstances.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Costa Rica

AROMATIC PROFILE

This intensely spicy and slightly bittersweet chocolate awakes your taste buds with
exotic flavours.

VARIETY

Hybrid Trinitario, centrally fermented. Chocolatey taste with hints of yellow fruit, sweet notes of caramel, cherries and berries on the finish.

STORY

In the north of Costa Rica, cocoa farms were once abandoned. Thanks to the work of Juan Pablo and his family, more than 400 farming families have received financial support and training in productivity and farm management. This has improved the quality of production on their grandparents' cocoa farms. The Nahua social enterprise has demonstrated excellence in quality and social
support at the local level.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Madagascar

AROMATIC PROFILE

This slightly bittersweet chocolate gives off spicy banana notes.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 62%.

ORIGIN

Sao Tomé

AROMATIC PROFILE

A bittersweet yet fresh chocolate with lingering notes of red fruit and banana.

VARIETY

Amelonado and Forastero varieties, combined with Trinitario. The combination of climate and volcanic soil creates a unique terroir. Centrally fermented, with a rich, chocolatey flavour, this cocoa develops roasted and fruity notes of red berries and peach. Woody, herbaceous and nutty notes on the finish.

STORY

These beans are grown in one of the smallest countries in Africa, off the coast of Africa, in a country that was uninhabited until the 15th century and where biodiversity is unparalleled. Farmers in the archipelago of Sao Tome and Principe – also known as the "chocolate island" (as they were once the world's largest cocoa producers) – are now focusing on the production of high quality cocoa, after plantations were virtually abandoned in 1975 due to the archipelago's independence. This sustainable cocoa is grown organically in agroforestry, because as in many other producing countries, no pesticides are used on the islands. Cocoa is almost the only source of income for the families in this country who live below the poverty line of 2 dollars a day.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 70%.

ORIGIN

Haiti

AROMATIC PROFILE

Authentic chocolate grown at ancestral plantations.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of white chocolate 35%.

ORIGIN

-

AROMATIC PROFILE

With a silky-smooth texture, this rich milky white chocolate is made from a blend of cane sugar, Madagascar Bourbon Vanilla and real milk from the Belgian Ardennes.

VARIETY

Creamy, round and subtly scented with Madagascar Bourbon Vanilla.

STORY

The roundness of cane sugar combined with the smoothness of real milk from
the Belgian Ardennes. Softly sweet and well balanced, discover this exceptional
white chocolate recipe made from top quality ingredients.

PRODUCT

Tablet of dark chocolat 60%.

ORIGIN

Vénézuela

AROMATIC PROFILE

Arriba is a signature type of cocoa from Ecuador, which exudes beautiful biscuit and subtle floral notes.

VARIETY

Nacional and hybrid with central fermentation. Chocolate base with low acidity and interesting tropical fruit flavours.

STORY

About 1,700 small farmers in Guayas and El Oro supply 10 cooperatives. They receive training and technical assistance from CECAO, a social enterprise whose mission is to support Ecuadorian farmers who grow authentic Nacional cocoa throughout the process.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Peru

AROMATIC PROFILE

Slightly milky taste with chocolate flavors.

VARIETY

A centrally fermented Trinitario variety, characterised by a balanced chocolate body, low acidity with remarkable sweet notes of caramel, nuts and nuances of fruity flavours.

STORY

The "Cacao Aromatico Colpa de Loros" cooperative works with 340 small family farms along the Ucayali River in the central Amazon forest. The cooperative strives to develop fine cocoa cultivation in this region in order to give farmers an alternative to coca production, in a country where coca has become a very lucrative crop due to the criminal influence period that followed decades of
guerrilla warfare.

PRODUCT

Tablet 100% dark chocolate.

ORIGIN

Madagascar

AROMATIC PROFILE

Raw chocolate, very intense. Made from 100% Madagascar cocoa beans, no added sugar, no added cocoa butter. Only the cocoa beans that have been conched for 24 hours to get off the acidity.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Philippines

AROMATIC PROFILE

Intense chocolate with tropical fruits and
spices notes.

VARIETY

Trinitario blend - central fermentation. Pleasant balance, sweet, dried fruits, nuts, woody.

STORY

In the Davao region of the southern Philippines, farmers are committed to quality. Auro supports and strictly supervises the post-harvest in fermentation centres. The different genetics and post-harvest protocols allow for optimal flavour expression and different quality profiles.

PRODUCT

Tablet of dark chocolat 69%.

ORIGIN

Cuba

AROMATIC PROFILE

The expression of a cocoa, full of Cuban flavours and with lingering notes of liquorice to finish.

VARIETY

Old trinitario cocoa. Intense chocolate with woody, dried fruit, roasted hazelnut, tobacco and liquorice notes.

STORY

This cocoa is grown in the north of Cuba, in the Baracoa region, where 75% of Cuban cocoa is grown. The art of growing cocoa has been passed down from generation to generation and the farmers know how to predict the weather, prepare the soil, twist the branches and fertilise the soil organically, etc. Thus, productivity is relatively high compared to other countries. In Cuba, the
genetics are classified into traditional varieties, hybrids and grafted clones. This selection of beans comes from traditional and Trinitario varieties. After being collected from various farms, the cocoa is fermented and dried in collection centres. All exports are controlled by the government.

PRODUCT

Tablet of milk chocolat 60%.

ORIGIN

Haiti

AROMATIC PROFILE

This milk chocolate combines perfectly with the power of cocoa.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

PRODUCT

Tablet of milk chocolate 44%.

ORIGIN

Congo

AROMATIC PROFILE

Smooth chocolate with notes of caramel and hazelnuts.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of blonde chocolate 41%.

ORIGIN

Purely Belgian chocolate

AROMATIC PROFILE

A tasty amber chocolate, with caramel and biscuit notes.

VARIETY

-

STORY

With the range of Mayata single origin chocolates we are constantly seeking to push back the limits to let the terroirs and the chefs speak for themselves!

After several trials, the recipe was mastered. OKABO was born. A chocolate with a lovely amber colour and subtle aromas that go wonderfully well with a wide range of flavours, from coffee to citrus and other red fruits.

PRODUCT

Tablet of dark chocolat 66%.

ORIGIN

Vietnam

AROMATIC PROFILE

The sweetness of a fruity type of cocoa with oriental mellow flavours balanced with the subtle aromas of raisins.

VARIETY

-

STORY

-

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolate 62%.

ORIGIN

Congo

AROMATIC PROFILE

Vibrant and rich chocolate with herbaceous and earthy flavours from the Virunga mountains.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 72%.

ORIGIN

Colombia

AROMATIC PROFILE

While bitter at first, this chocolate softens with the delicate aromas of roasted dried fruit.

VARIETY

Trinitario, central fermentation. Balanced and fruity with medium acidity. Tropical fruits, nuts, lemongrass and nutmeg.

STORY

The small farmers of Maceo, in the Antioquia region, have been growing cocoa for centuries. 200 smallholder partners, 35% of whom are women, apply sustainable farming practices and deliver quality Trinitario varieties to AROMAC's fermentation centre, where post-harvest is controlled according to a strictly defined fermentation protocol.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Vénézuela

AROMATIC PROFILE

This chocolate offers incredible flavors of honey and roasted dried fruits.

VARIETY

Centrally fermented Trinitario and Criollo cocoa varieties. Characterised by slight bittersweetness, they offer an intense type of chocolate with sweet, nutty and floral notes.

STORY

In Venezuela, many farmers are still struggling to increase their production and improve its quality. The Franceschi family trains farmers in good agricultural practices, encouraging them to bring their fresh beans to fermentation centers guaranteeing them a better quality of fermentation allowing them to receive better prices. Strict adherence to protocols during and after the harvest, bespoke fermentation and drying procedures result in superior cocoa quality, which is an important source of income for Venezuelan families, despite difficult political and economic circumstances.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Costa Rica

AROMATIC PROFILE

This intensely spicy and slightly bittersweet chocolate awakes your taste buds with
exotic flavours.

VARIETY

Hybrid Trinitario, centrally fermented. Chocolatey taste with hints of yellow fruit, sweet notes of caramel, cherries and berries on the finish.

STORY

In the north of Costa Rica, cocoa farms were once abandoned. Thanks to the work of Juan Pablo and his family, more than 400 farming families have received financial support and training in productivity and farm management. This has improved the quality of production on their grandparents' cocoa farms. The Nahua social enterprise has demonstrated excellence in quality and social
support at the local level.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Madagascar

AROMATIC PROFILE

This slightly bittersweet chocolate gives off spicy banana notes.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 62%.

ORIGIN

Sao Tomé

AROMATIC PROFILE

A bittersweet yet fresh chocolate with lingering notes of red fruit and banana.

VARIETY

Amelonado and Forastero varieties, combined with Trinitario. The combination of climate and volcanic soil creates a unique terroir. Centrally fermented, with a rich, chocolatey flavour, this cocoa develops roasted and fruity notes of red berries and peach. Woody, herbaceous and nutty notes on the finish.

STORY

These beans are grown in one of the smallest countries in Africa, off the coast of Africa, in a country that was uninhabited until the 15th century and where biodiversity is unparalleled. Farmers in the archipelago of Sao Tome and Principe – also known as the "chocolate island" (as they were once the world's largest cocoa producers) – are now focusing on the production of high quality cocoa, after plantations were virtually abandoned in 1975 due to the archipelago's independence. This sustainable cocoa is grown organically in agroforestry, because as in many other producing countries, no pesticides are used on the islands. Cocoa is almost the only source of income for the families in this country who live below the poverty line of 2 dollars a day.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 70%.

ORIGIN

Haiti

AROMATIC PROFILE

Authentic chocolate grown at ancestral plantations.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of white chocolate 35%.

ORIGIN

-

AROMATIC PROFILE

With a silky-smooth texture, this rich milky white chocolate is made from a blend of cane sugar, Madagascar Bourbon Vanilla and real milk from the Belgian Ardennes.

VARIETY

Creamy, round and subtly scented with Madagascar Bourbon Vanilla.

STORY

The roundness of cane sugar combined with the smoothness of real milk from
the Belgian Ardennes. Softly sweet and well balanced, discover this exceptional
white chocolate recipe made from top quality ingredients.

PRODUCT

Tablet of dark chocolat 60%.

ORIGIN

Vénézuela

AROMATIC PROFILE

Arriba is a signature type of cocoa from Ecuador, which exudes beautiful biscuit and subtle floral notes.

VARIETY

Nacional and hybrid with central fermentation. Chocolate base with low acidity and interesting tropical fruit flavours.

STORY

About 1,700 small farmers in Guayas and El Oro supply 10 cooperatives. They receive training and technical assistance from CECAO, a social enterprise whose mission is to support Ecuadorian farmers who grow authentic Nacional cocoa throughout the process.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Peru

AROMATIC PROFILE

Slightly milky taste with chocolate flavors.

VARIETY

A centrally fermented Trinitario variety, characterised by a balanced chocolate body, low acidity with remarkable sweet notes of caramel, nuts and nuances of fruity flavours.

STORY

The "Cacao Aromatico Colpa de Loros" cooperative works with 340 small family farms along the Ucayali River in the central Amazon forest. The cooperative strives to develop fine cocoa cultivation in this region in order to give farmers an alternative to coca production, in a country where coca has become a very lucrative crop due to the criminal influence period that followed decades of
guerrilla warfare.

PRODUCT

Tablet 100% dark chocolate.

ORIGIN

Madagascar

AROMATIC PROFILE

Raw chocolate, very intense. Made from 100% Madagascar cocoa beans, no added sugar, no added cocoa butter. Only the cocoa beans that have been conched for 24 hours to get off the acidity.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Philippines

AROMATIC PROFILE

Intense chocolate with tropical fruits and
spices notes.

VARIETY

Trinitario blend - central fermentation. Pleasant balance, sweet, dried fruits, nuts, woody.

STORY

In the Davao region of the southern Philippines, farmers are committed to quality. Auro supports and strictly supervises the post-harvest in fermentation centres. The different genetics and post-harvest protocols allow for optimal flavour expression and different quality profiles.

PRODUCT

Tablet of dark chocolat 69%.

ORIGIN

Cuba

AROMATIC PROFILE

The expression of a cocoa, full of Cuban flavours and with lingering notes of liquorice to finish.

VARIETY

Old trinitario cocoa. Intense chocolate with woody, dried fruit, roasted hazelnut, tobacco and liquorice notes.

STORY

This cocoa is grown in the north of Cuba, in the Baracoa region, where 75% of Cuban cocoa is grown. The art of growing cocoa has been passed down from generation to generation and the farmers know how to predict the weather, prepare the soil, twist the branches and fertilise the soil organically, etc. Thus, productivity is relatively high compared to other countries. In Cuba, the
genetics are classified into traditional varieties, hybrids and grafted clones. This selection of beans comes from traditional and Trinitario varieties. After being collected from various farms, the cocoa is fermented and dried in collection centres. All exports are controlled by the government.

PRODUCT

Tablet of milk chocolat 60%.

ORIGIN

Haiti

AROMATIC PROFILE

This milk chocolate combines perfectly with the power of cocoa.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

PRODUCT

Tablet of milk chocolate 44%.

ORIGIN

Congo

AROMATIC PROFILE

Smooth chocolate with notes of caramel and hazelnuts.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of blonde chocolate 41%.

ORIGIN

Purely Belgian chocolate

AROMATIC PROFILE

A tasty amber chocolate, with caramel and biscuit notes.

VARIETY

-

STORY

With the range of Mayata single origin chocolates we are constantly seeking to push back the limits to let the terroirs and the chefs speak for themselves!

After several trials, the recipe was mastered. OKABO was born. A chocolate with a lovely amber colour and subtle aromas that go wonderfully well with a wide range of flavours, from coffee to citrus and other red fruits.

PRODUCT

Tablet of dark chocolat 66%.

ORIGIN

Vietnam

AROMATIC PROFILE

The sweetness of a fruity type of cocoa with oriental mellow flavours balanced with the subtle aromas of raisins.

VARIETY

-

STORY

-

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolate 62%.

ORIGIN

Congo

AROMATIC PROFILE

Vibrant and rich chocolate with herbaceous and earthy flavours from the Virunga mountains.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 72%.

ORIGIN

Colombia

AROMATIC PROFILE

While bitter at first, this chocolate softens with the delicate aromas of roasted dried fruit.

VARIETY

Trinitario, central fermentation. Balanced and fruity with medium acidity. Tropical fruits, nuts, lemongrass and nutmeg.

STORY

The small farmers of Maceo, in the Antioquia region, have been growing cocoa for centuries. 200 smallholder partners, 35% of whom are women, apply sustainable farming practices and deliver quality Trinitario varieties to AROMAC's fermentation centre, where post-harvest is controlled according to a strictly defined fermentation protocol.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Vénézuela

AROMATIC PROFILE

This chocolate offers incredible flavors of honey and roasted dried fruits.

VARIETY

Centrally fermented Trinitario and Criollo cocoa varieties. Characterised by slight bittersweetness, they offer an intense type of chocolate with sweet, nutty and floral notes.

STORY

In Venezuela, many farmers are still struggling to increase their production and improve its quality. The Franceschi family trains farmers in good agricultural practices, encouraging them to bring their fresh beans to fermentation centers guaranteeing them a better quality of fermentation allowing them to receive better prices. Strict adherence to protocols during and after the harvest, bespoke fermentation and drying procedures result in superior cocoa quality, which is an important source of income for Venezuelan families, despite difficult political and economic circumstances.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Costa Rica

AROMATIC PROFILE

This intensely spicy and slightly bittersweet chocolate awakes your taste buds with
exotic flavours.

VARIETY

Hybrid Trinitario, centrally fermented. Chocolatey taste with hints of yellow fruit, sweet notes of caramel, cherries and berries on the finish.

STORY

In the north of Costa Rica, cocoa farms were once abandoned. Thanks to the work of Juan Pablo and his family, more than 400 farming families have received financial support and training in productivity and farm management. This has improved the quality of production on their grandparents' cocoa farms. The Nahua social enterprise has demonstrated excellence in quality and social
support at the local level.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 64%.

ORIGIN

Madagascar

AROMATIC PROFILE

This slightly bittersweet chocolate gives off spicy banana notes.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 62%.

ORIGIN

Sao Tomé

AROMATIC PROFILE

A bittersweet yet fresh chocolate with lingering notes of red fruit and banana.

VARIETY

Amelonado and Forastero varieties, combined with Trinitario. The combination of climate and volcanic soil creates a unique terroir. Centrally fermented, with a rich, chocolatey flavour, this cocoa develops roasted and fruity notes of red berries and peach. Woody, herbaceous and nutty notes on the finish.

STORY

These beans are grown in one of the smallest countries in Africa, off the coast of Africa, in a country that was uninhabited until the 15th century and where biodiversity is unparalleled. Farmers in the archipelago of Sao Tome and Principe – also known as the "chocolate island" (as they were once the world's largest cocoa producers) – are now focusing on the production of high quality cocoa, after plantations were virtually abandoned in 1975 due to the archipelago's independence. This sustainable cocoa is grown organically in agroforestry, because as in many other producing countries, no pesticides are used on the islands. Cocoa is almost the only source of income for the families in this country who live below the poverty line of 2 dollars a day.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of dark chocolat 70%.

ORIGIN

Haiti

AROMATIC PROFILE

Authentic chocolate grown at ancestral plantations.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of white chocolate 35%.

ORIGIN

-

AROMATIC PROFILE

With a silky-smooth texture, this rich milky white chocolate is made from a blend of cane sugar, Madagascar Bourbon Vanilla and real milk from the Belgian Ardennes.

VARIETY

Creamy, round and subtly scented with Madagascar Bourbon Vanilla.

STORY

The roundness of cane sugar combined with the smoothness of real milk from
the Belgian Ardennes. Softly sweet and well balanced, discover this exceptional
white chocolate recipe made from top quality ingredients.

PRODUCT

Tablet of dark chocolat 60%.

ORIGIN

Vénézuela

AROMATIC PROFILE

Arriba is a signature type of cocoa from Ecuador, which exudes beautiful biscuit and subtle floral notes.

VARIETY

Nacional and hybrid with central fermentation. Chocolate base with low acidity and interesting tropical fruit flavours.

STORY

About 1,700 small farmers in Guayas and El Oro supply 10 cooperatives. They receive training and technical assistance from CECAO, a social enterprise whose mission is to support Ecuadorian farmers who grow authentic Nacional cocoa throughout the process.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Peru

AROMATIC PROFILE

Slightly milky taste with chocolate flavors.

VARIETY

A centrally fermented Trinitario variety, characterised by a balanced chocolate body, low acidity with remarkable sweet notes of caramel, nuts and nuances of fruity flavours.

STORY

The "Cacao Aromatico Colpa de Loros" cooperative works with 340 small family farms along the Ucayali River in the central Amazon forest. The cooperative strives to develop fine cocoa cultivation in this region in order to give farmers an alternative to coca production, in a country where coca has become a very lucrative crop due to the criminal influence period that followed decades of
guerrilla warfare.

PRODUCT

Tablet 100% dark chocolate.

ORIGIN

Madagascar

AROMATIC PROFILE

Raw chocolate, very intense. Made from 100% Madagascar cocoa beans, no added sugar, no added cocoa butter. Only the cocoa beans that have been conched for 24 hours to get off the acidity.

VARIETY

Endemic hybrid species of criollo, trinitario and forastero that have adapted over time to the climate and soil of the island. These beans are renowned for their quality and offer a sweet chocolate profile with remarkable citric and fruity notes. These very rare beans, grown in the Sambirano valley in the north of the island, are fermented centrally and represent barely 0.1% of the world's cocoa production.

STORY

Two Malagasy families bought the dilapidated government-owned Mava plantation in 2015 with the aim of producing fine-flavoured cocoa, with the goal of making the best chocolate to add value to the island's economy. To maximise its social impact, Mava has even started to buy fresh beans from small farmers in the area, helping them to control the fermentation and drying processes, thus ensuring better quality for a higher income. A win-win partnership for both parties, as Mava can optimise the capacity of its post-harvest centre, giving farmers more time for other activities.

PRODUCT

Tablet of dark chocolat 65%.

ORIGIN

Philippines

AROMATIC PROFILE

Intense chocolate with tropical fruits and
spices notes.

VARIETY

Trinitario blend - central fermentation. Pleasant balance, sweet, dried fruits, nuts, woody.

STORY

In the Davao region of the southern Philippines, farmers are committed to quality. Auro supports and strictly supervises the post-harvest in fermentation centres. The different genetics and post-harvest protocols allow for optimal flavour expression and different quality profiles.

PRODUCT

Tablet of dark chocolat 69%.

ORIGIN

Cuba

AROMATIC PROFILE

The expression of a cocoa, full of Cuban flavours and with lingering notes of liquorice to finish.

VARIETY

Old trinitario cocoa. Intense chocolate with woody, dried fruit, roasted hazelnut, tobacco and liquorice notes.

STORY

This cocoa is grown in the north of Cuba, in the Baracoa region, where 75% of Cuban cocoa is grown. The art of growing cocoa has been passed down from generation to generation and the farmers know how to predict the weather, prepare the soil, twist the branches and fertilise the soil organically, etc. Thus, productivity is relatively high compared to other countries. In Cuba, the
genetics are classified into traditional varieties, hybrids and grafted clones. This selection of beans comes from traditional and Trinitario varieties. After being collected from various farms, the cocoa is fermented and dried in collection centres. All exports are controlled by the government.

PRODUCT

Tablet of milk chocolat 60%.

ORIGIN

Haiti

AROMATIC PROFILE

This milk chocolate combines perfectly with the power of cocoa.

VARIETY

Hybrid Trinitario, with central fermentation. Sweet chocolate tones with pleasant creamy notes, accompanied by interesting sparkling grapefruit, citrus blossom and floral notes.

STORY

Haiti has a reputation for poor quality cocoa sold at low prices, but this cocoa is different. It is produced by small farmers who properly control the quality, which is then fermented centrally by a social enterprise. A difference for the flavours and the farmers!

PRODUCT

Tablet of milk chocolate 44%.

ORIGIN

Congo

AROMATIC PROFILE

Smooth chocolate with notes of caramel and hazelnuts.

VARIETY

Forastero cocoa. Pleasant chocolate base, caramel spices and citric bark.

STORY

This cocoa is grown in Mambasa, Ituri, by small-scale farmers in the Okapi cooperative, close to the national reserve of the same name. In a region suffering from a high rate of deforestation, this special project combines great cocoa flavours with the conservation of forest areas.

Discover also our Mayata range on Mayata.be

PRODUCT

Tablet of blonde chocolate 41%.

ORIGIN

Purely Belgian chocolate

AROMATIC PROFILE

A tasty amber chocolate, with caramel and biscuit notes.

VARIETY

-

STORY

With the range of Mayata single origin chocolates we are constantly seeking to push back the limits to let the terroirs and the chefs speak for themselves!

After several trials, the recipe was mastered. OKABO was born. A chocolate with a lovely amber colour and subtle aromas that go wonderfully well with a wide range of flavours, from coffee to citrus and other red fruits.

PRODUCT

Tablet of dark chocolat 66%.

ORIGIN

Vietnam

AROMATIC PROFILE

The sweetness of a fruity type of cocoa with oriental mellow flavours balanced with the subtle aromas of raisins.

VARIETY

-

STORY

-

Discover also our Mayata range on Mayata.be