our current selection / unserem sortiment

Truly is made with single origin beans - beans from one particular place or farm or region. This is unique and different from that of bulk or commodity cacao as single origin allows you to quite literally taste the place. Much like wine, the soil profile, climate, fermentation and drying all play a role in giving each origin its distinctiveness. Terroir! Our beans are truly traded, and in most cases we pay roughly 3-4 times the fair trade market price for our cacao.

We source our beans consciously

from around the world

3) And as chance would have it, our adve

74% maranon canyon

peru

Maranon ist äußerst delikat mit einem unglaublich zarten Schmelz. Blumige Aromen, mit leichten Nussnoten und dezente Aromen von Steinobst und Whiskey. A truly craft chocolate experience.

Our 74% bar offers a truly enjoyable craft chocolate experience. Delicate floral and nutty flavor notes combine with dried fruit, and whiskey. 

about the origin

Die Schokolade wird aus den seltenen Pure Nacional Kakaobohnen (galten als ausgestorben) aus dem Marañón Canyon am Fuße der Anden in Peru hergestellt. (Deutsche Version)

In 2007, two men, Dan Pearson and Brian Horsley were sourcing fruit in Peru’s Marañón Canyon when they accidentally happened upon cacao trees growing in a remote horseshoe-shaped canyon surrounded by 6,000-feet canyon walls. Upon opening the pods, they discovered that there were both white and purple beans inside, which struck them as rare and led them to send samples to the USDA for genetic testing. As their (and ultimately our) luck would have it, the USDA confirmed that these two adventurers had accidentally re-discovered a rare Pure Nacional cacao variety, which had been tragically wiped out by disease and thought to be extinct.

 

The high canyon walls in the Marañón valley create a unique microclimate for cacao trees. The trees thrive at some of the highest altitudes ever reported for cacao, between 1060 and 1250 meters (or 3,500 and 4,100 feet). Not surprisingly, this remote location as well as the altitude make transport challenging, and the beans are transported first by foot, then by donkey, followed by a motorcycle and finally by all-terrain vehicle. Once the beans arrive to the farm, they are actually hand sorted and seperated because it turns out that the white beans and the purple beans must be fermented differently. This was determined after 81 different fermenting and drying trials over the course of two years.

pairing ideas

This is a really special chocolate bar, with a really special story. It pairs well with whiskey, or simply the sweet sound of silence. Treat yourself! or someone who you appreciate.

tasting notes

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70% puerto plata

dominican republic

Unsere 70% Puerto Plata bietet intensive Aromen von getrockneten Früchten an, vor allem Rosinen und Pflaumen – gefolgt von einem nussigen, cremigen Karamell-Abgang. 

Our 70% Puerto Plata offers intense dried fruit flavors, with hints of raisin and plum, and a nutty,  creamy caramel finish.

about the origin

Die Dominikanische Republik ist einer der führenden Produzenten von fine flavor Kakao. Unsere neueste Tafel besteht aus feinen Kakaobohnen von der Nordküste der Dominikanischen Republik zwischen Puerto Plata und Gaspar Hernandez. Die Bohnen stammen aus einem Netzwerk von rund 30 Kleinbauernfamilien, die nicht nur einen höheren Preis erhalten, sondern auch Zugang zum Markt und Initiativen zum Kapazitätsaufbau vor Ort erhalten. Der Kakao wird zentral fermentiert und getrocknet. Wir hatten das Glück, eine sehr kleine Menge dieser spektakulären Bohnen erhalten zu können. Dies ist eine sehr limitierte, einmalige Release Tafel!

The Dominican Republic is a world leader in organic cacao, with roughly 85% of its plantations offering fine flavor beans of Trinitario and Criollo origin. Our latest bar is made with fine flavor cacao beans from the Northern coastline of the Dominican Republic, between Puerto Plata and Gaspar Hernandez. The beans are sourced from a network of roughly 30 organic smallholder farming families who benefit from being paid not only a higher price but also receiving access to the market, and capacity building initiatives on the ground. The cacao is centrally fermented and dried in a post harvesting facility which ensures a homogenous fermentation in a well-controlled environment, which leads to better quality beans. We were lucky enough to be able to obtain a very small quantity of these spectacular beans. Making this a very limited edition, one-time release bar!

tasting notes

pairing ideas

People often talk about pairing red wine with chocolate but really, we almost prefer white wine with dark chocolate and this bar is a perfect partner! We are currently offering a gift pack with a bottle of Naked White from Weingut Heinrich. A truly craft chocolate experience!

70% maya mountain

belize

Starke Fruchtnoten von grüner Traube, Ananas und Aprikose spielen mit leicht herben Kaffeearomen und der zarten Süße von Rosinen und Honig.

A versatile and well-loved chocolate, with strong fruity notes, a touch of apricot, coffee, honey, pineapple and raisin rounded off with delicate earthy notes.

about the origin

Die Kakaobohnen beziehen wir von „Maya Mountain Cacao“ aus Belize. Die Kooperative arbeitet mit über 400 kleinen Familienbetrieben im Bezirk Toledo zusammen, die meisten von ihnen Angehörige der indigenen Völler Q’eqchi und Mopan Maya.  Die Kooperative zentralisiert die Fermentation und den Export. Dieser neue Ansatz der zentralisierten Fermentation und Trocknung verbessert nicht nur die Qualität des Kakaos sondern versichert gleichzeitig einen fairen und stabilen Preis, was für den Landwirten mehr Stabilität und ein besseres Einkommen gewährleistet.   

Maya Mountain cacao beans come from a cacao initiative which sources from roughly 400 smallholder farming families throughout Southern Belize, most of whom are indigenous Q’eqchi’ and Mopan Maya who have been producing cacao for generations.

Founded in 2010 Maya Mountain Cacao became a pioneer in centralized fermentation. Where many cacao farmers must usually learn the basics of fermentation on their own, MMC sources beans from its network of farming families and ferments them together in one centralized post-harvesting facility. This has many benefits, most of all, it ensures an even and proper fermentation, which is a critical step in obtaining high quality beans. Furthermore, MMC developed unique stages of sun drying to create optimal flavor.

MMC has been highly regarded for its social enterprise model, making it one of the first Belizean exporters to produce high-quality, fine flavor cacao beans for the craft chocolate market. This new approach of centralized fermentation and drying is completely transparent, and improves the quality of the cacao while also ensuring a fair and stable price offering the farmers more stability and a better income. The farmgate price for MMC is roughly double that of the fair trade floor price.

 

In 2014 MMC was awarded an Heirloom Cacao Preservation (HCP) award, and through genetic testing we know that the majority of cacao cultivated by families in the MMC farmer network are Amelonado-dominant hybrids and other Upper Amazon Forastero hybrids. In 2019, MMC was awarded a Cocoa of Excellence Award, which placed it within the Top 20 cocoas globally.

We are proud to say that our 70% Maya Mountain single origin bar was awarded a Bronze Award at the 2020 International Chocolate Awards.

pairing ideas

Not without reason, this bar won an Award at the 2020 International Chocolate Awards. It truly is everyone's favorite, and a nice introduction into the world of craft chocolate!

This bar truly is versatile and pairs with everything. Part of what makes craft chocolate so wonderful, is discovering its potential. Craft chocolate and beer? not sure? try it! In particular this chocolate pairs well with white wine. We offer a gift set in our Munich store! come and try!

tasting notes

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70% finca chimelb guatemala

Kräftige Aromen von Erdbeeren und Himbeeren mit Noten von Litschi und Kaffee. Diese Bohne haben wir nur leicht geröstet, um die Säure mit den natürlichen fruchtigen und hellen Noten der Bohne in Einklang zu bringen.   
This is a well-rounded chocolate with nice natural acidity. We lightly roasted the beans to balance this acidity with the beans’ natural fruity and bright notes which showcases hints of strawberry, lychee and raspberry. 

about the origin

Finca Chimelb is a magnificent private farm spanning over 4,500 hectares in Lanquín, Alta Verapaz. Roughly 250 hectares of which are dedicated to cacao cultivation, making it the largest cacao farm in Alta Verapaz. Finca Chimelb employs approximately 400 workers across all crops on average, reaching more than 2,000 workers during peak harvest of coffee, and pays 40% above Guatemala’s minimum wage, as well as social security for all employees. The farm espouses environmentally friendly cultivation, planting cover crops like rubber trees to control soil erosion and analyzing micro-organisms in the most fertile areas of the farm to reproduce and introduce them into less fertile areas. Finca Chimelb has hosted multiple trainings for local smallholder farmers in collaboration with Cacao Verapaz, and takes its social responsibility seriously in contributing to the Guatemalan cacao industry through a combination of trainings, employment, clonal development, and research into best practices for the local climate.

tasting notes

Finca Chimelb

pairing ideas

Specialty coffee fans aufgepasst! die natürliche Säure passt gut zu einem schönen single origin Espresso

This bar is a fan amongst those who really love and value specialty coffee, especially a nice bold espresso with natural acidity. 

70% Sambirano valley  madagascar

Intensive Aromen von Beeren und Kirschen mischen sich mit feinen Jasmin- und Vanille-Tönen und einem Hauch von Zitrusblüte.

Rich volcanic soil give these beans an exceptional fruity profile, with berries and cherries, delicate tones of jasmine and vanilla, and hints of citrus bloom. 

pairing ideas

Some pairings are just an absolute match made in Heaven. This bar pairs particularly well with a good Port Wine. Also, the naturally fruity notes in this chocolate make it a great accompaniment with dried fruits & select soft cheeses.

tasting notes

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about the origin

Sambirano Valley liegt an der Küste Madagaskars, im Westen das Meer und die vulkanischen Hügel im Osten. Ein feuchtwarmes Mikroklima und die nährstoffreiche vulkanische Erde machen diesen Ort zu einem idealen Kakaoanbaugebiet – und geben den Bohnen einen außergewöhnlichen fruchtigen Geschmack.

On the north-west coast of Madagascar lies the Sambirano Valley, with the sea to the west and volcanic hills to the east. The warm, humid micro-climate and rich volcanic soil makes it the ideal place for growing cacao.

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83% Chuno intenso nicaragua

Dezent bitter mit seidigen Tanninen. Starke Kakaonoten mit reichhaltigen Noten von Karamell und Kaffee und eine leicht nussige Endnote.

A smooth dark chocolate with strong cocoa notes, rich caramel and coffee aromas and hints of nuts.  

about the origin

Dieser Kakao ist so hochwertig, dass die ICCO (International Cocoa Organization) das Herkunftsland Nicaragua als „fine cocoa origin“ anerkannte. Nicaragua ist damit eines von nur neun Ländern, das mit diesem Prädikat ausgezeichnet wurde.  

This cocoa is of such high quality that in September 2015, the ICCO (International Cocoa Organization) recognized Nicaragua as a fine cocoa origin. Nicaragua is now one of the only 9 countries recognized as 100% fine cocoa origin

pairing ideas

Being the darkest chocolate we have at the moment with 83% cacao, this chocolate is not at all bitter or astringent. In fact, if you are not sure if you really like dark chocolate, you need to try this one! perhaps it will transform you.

In December 2020, Higgins Ale Works brewed a small batch of chocolate stout with these nibs. It was beautiful! a limited edition. This bar does indeed pair well with craft beer, particularly a dark Porter or Stout. It also combines nicely with strongly roasted coffees, as it has a nice melt, and even a cheese board!

tasting notes