Silky luscious truffles made with cacao from our most favourite growing regions. Each truffle opening up a beautiful portal to the incredible people, land and stories where the cacao was grown.
Porcelana, Venezuela
Porcelana is a special cacao grown south of Lake Maracaibo. We waited over 12 yrs to find this rare cacao. When we received our first bag ( the only one harvested in the world that year) it was monumental and the cacao quiet and mighty—notes: almonds, cream, figs, cashews, strawberries, coconut, honey.
Costa Esmeraldas, Ecuador
Grown on the Emerald coast interspersed with mango, papaya, plantain & bananas trees to feed the people on the farm. —notes: cacao, lemon, bread, cherries, balsamic vinegar, chocolate cake
Semuliki Forest, Uganda
Grown by 500 smallholder farmers in the lush growing region of Bundibugyo in Uganda. Grown at the base of a mountain—notes: currants, figs, chocolate cake, walnuts, vanilla
Akesson's farm, Madagascar
Everything about this origin is red, the beans are red, the chocolate we make is red and the taste sings of bright red fruity notes —notes: raspberry, cherry, peanut butter, pomelo
Tien Giang
Sourced from small farms along the Mekong Delta, beans are brought to a central fermentary by boat through the vast network of small canals. —notes: cinnamon, persimmon, nutmeg, molasses
box of 10 truffles
These truffles are handmade with fresh cream and butter without any preservatives so you should eat within 5 days once received. This won't be a problem right lol?
Storage: Truffles like it cool and dry with temperatures of 14-18 °C (57-64 °F) with a humidity lower than 40%. Keep them out of the fridge as they easily absorb smells of other food. A cool dry basement, pantry or if you have, a wine cellar does quite nicely.
*All our chocolates may contain traces of nuts, tree nuts, peanuts, dairy, flour, and soy
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