The Chocolate Line

Expeditions

Panama 80%

November 2011. After a 4 hour drive with our 4x4 and another 4 hours on horseback we arrived at the Kuna tribe. The effort was minor in comparison to what we experienced as chocolate-foodies, because for these Indians chocolate is sacred and the cocoa is part of their daily food. Our panama chocolate bar is made of the vulnerable Trinitario-bean grown at small cooperatives, it contains 80 % cocoa and is spicy with an earthy taste. Our Kuna adventure was a very important life lesson. 

Try our origin bar from Panama, available in our webshop, and get a taste of our story.

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Ecuador 71%

In November 2014 we packed our bags to find out more about the cocoa regions of Ecuador. This expedition led to exclusive bitter chocolate of 71 % “Cocoa Nacional Ecuador”, a soft but pure cocoa taste with a hint of flowers. Combines very well with cherries, cinnamon and lemon. Vintage chocolate lovers claim that this cocoa, grown along the Guayas river, is the best in the world. 

Try our origin bar from Ecuador, available in our webshop, and get a taste of our story.

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Dominican Republic 31%

2009, first time in the rain forest, eye to eye with boas, tarantulas and hummingbirds, but also admiring the nearby situated cocoa plantations, widely recognized as “gourmet cocoa producers”.    In this bar you will find 31 % of their Sanchez beans, exceptionally rich in cocoa butter,  together with a lot of natural vanilla. Enjoy this white chocolate with its flavour of butter, boiled milk, flowers and dried figs.

Try our origin bar from the Dominican Republic, available in our webshop, and get a taste of our story.

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Costa Rica 38%

In 2010 we were guests in this Switzerland of Central America, with its comfy lifestyle, its peace loving democracy, and its overwhelming nature, where some remarkable cocoa beans are produced. The Costa Rican Trinitario that we use for our 64 % fondant bar has a bitter flavour with a smoky touch, perfect for preparations with apple, peanut and apricot. “Food of the Gods”, that we discovered when joining the cocoa harvest for the first time. 

Try our origin bar from Costa Rica, available in our webshop, and get a taste of our story.

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Grenada 67%

Grenada, the spice island where the best nutmeg in the world thrives, is also known for the exceptional quality of its cocoa beans. Already in October 2012 we visited some small, but perfectly organised cooperatives focused on cultivating the perfect cocoa bean. The result speaks for itself. The pure chocolate with 67 % cocoa is a balanced mixture of Granade-Trinitario-Criollo and has hints of grapefruit with liquorice and roasted cocoa beans. Ideal with banana and apple. 

Try our origin bar from Grenada, available in our webshop, and get a taste of our story.

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Peru 64%

2010 was the year of my first introduction to this fascinating country. In September 2013 I was a guest on Mistura, the biggest professional food fair in the world, and as chocolatier I opened the chocolate festival with a demo on the main stage. On my previous journey I not only learned about their remarkable kitchen and archaeological wonders, but also about their high quality cocoa from the remote plantations in the Andes that we reached in a small Piper. That was how our Peru bar took shape : with 64 % Trinitario and Criollo cocoa from the eastern part of the Andes. Fruity as well as bitter and with a very intense taste it combines well with figs and coriander. 

Try our origin bar from Peru, available in our webshop, and get a taste of our story.

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Vanuatu 44%

Milk chocolate with % top quality Forastero of the worlds’ smallest plantations on the islands of Malekula and Santo, in the South Pacific. This chocolate with its typical caramel taste matches well with black berries. The republic of Vanuta counts 80 small islands with a population of barely 500.000 souls. Vanuta with its earthquakes, active volcanos and head-hunters guarantees adventure. 

Try our origin bar from Vanuatu, available in our webshop, and get a taste of our story.

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Venezuela 43%

October 2012 ! We landed in the midst of the election campaign ! It was hectic, but de new Miss Venezuela was a young cocoa farmer and that made up for a lot. So we went searching for the best cocoa beans that could have special  properties. The Criollo- and Trinitario-beans from the Caracas area are known for their natural vanilla and caramel taste. Ideal therefore, to use them in a sublime milk chocolate with 43% cocoa. The combination with walnut and cardamom is top. 

Try our origin bar from Venezuela, available in our webshop, and get a taste of our story.

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Vietnam 45%

Op basis van de Trinitario cacaoboon, ik had er reeds van gehoord, maar wilde dit nieuwe chocoladewonder ook met eigen ogen ontdekken. Hier sta ik dan met mevrouw Tam Luu Thi Thanh onder haar typische Nón-hoedje van palmbladeren in het gemeenschappelijk fermentatiecentrum voor cacao van Grand-Place in Vietnam. Zelden vallen de stukjes van de natuur zo perfect in elkaar zoals hier, in de legendarische Mekong-delta, de ideale habitat voor de Trinitario. 

Proef onze originereep uit Vietnam, verkrijgbaar in onze webshopen beleef ons verhaal.

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