Madagascar

Full-bodied hot chocolate, low in sugar.

Madagascan cocoa is mostly grown in the Sambirano region in family-owned farms that many have been looking after generations.

Despite the high cocoa content of 82 percent, the high-quality trinitario beans lead to a finished drink that isn’t bitter and has a great flavour.

Compared to a typical hot chocolate this has a low-sugar content.

Awarded Great Taste Award 2013

Ecuador

Ecuador is a delicate hot chocolate with 70 per cent cocoa.

For many Ecuador produces the best chocolate in the world. We have selected their wonderful Arriba Nacional beans for our hot chocolate.

At 70 per cent it is perfectly balanced bittersweet where the two flavours meet giving a delightful hot chocolate recognised by the Great Taste Awards.

Venezuela

Venezuela is a light hot chocolate with 58 per cent cocoa, light and sweet with fruity notes.

The Venezuelan cocoa we use for this hot chocolate are a mix of two varieties criollo and trinitario beans.

They are selected from three quite beautiful regions – Sucre, Sur de Lago & Barlovento.

Acadamy of Chocolate, Bronze Award winner

Ivory Coast

Ivory Coast is a delicious white hot chocolate, sweet and creamy with natural vanilla from Madagascar

Ivory Coast is the largest producer of cocoa beans globally. For the white hot chocolate we have selected their cocoa butter from the farastero beans for a smooth creamy texture.

We only use natural vanilla in our production for a delicious flavour that was recognised with a Silver Award by the Academy of Chocolate!