Our chocolate products

MAYAN RED

A full-bodied and explosive flavour

- Notes of red currants, cherries, plums, raspberries
- Hint of lychee
- Juicy acidity
- Strong personality and intense taste

TUMA YELLOW

An exceptionally complex flavour profile

- Delicate notes of bananas, peaches, dried apricots, ripe yellow fruits
- Transitions into floral notes and fresh walnuts
- The mouthfeel is soft and buttery

NICA BROWN

Generous aromatic profile of blueberry fruits and spices

- Perfectly blends the acidic notes of fruit with the woody aromas of cinnamon and nuts
- The mouthfeel is unexpectedly sweet and delicate

  • Type of chocolate

  • % of cocoa

  • Format

  • Usage

Mayan Red 62% coins

Intense flavours of mature cherry, blackberry, and blueberry with a delicate hint of nougat. Fermented 5.2 days in Central America and lightly roasted.

Tuma Yellow 80% coins

Opening with an intense aroma of matured yellow fruits, this variety features flavours of banana, mango and peach. The mouthfeel is pleasant with a long aftertaste. Fermented 6.5 days in Nicaragua and lightly roasted.

Nica Brown 70% coins

Nica Brown perfectly blends the acidity from the notes of blue fruits with the sweet, woody flavour of cinnamon and nuts. Fermented 6.5 days in Nicaragua and lightly roasted.

Mayan Red 70% coins

Boasting complex notes of red fruits such as cherry, red currant, plum and raspberry complemented by a hint of heather honey and a delicate lychee finish. This chocolate has a mouthwatering and juicy texture. Fermented 5.2 days in Central America and lightly roasted.

Mayan Red 70% hot chocolate

This mix boasts complex notes of red fruits such as cherry, red currant, plum and raspberry complemented by a hint of heather honey and a delicate lychee finish. Fermented 5.2 days in Central America and lightly roasted.

Tuma Yellow 70% hot chocolate

Opening with a complex aromatic experience, this mix features a combination of flavours including peach, banana and a hint of fresh nuts. Fermented 6.5 days in Nicaragua and lightly roasted.

Mayan Red 48% coins

Conveys charming notes of cherry, caramel and malted milk. This chocolate has a creamy texture thanks to rich milk from Saint-Malo, France. Fermented for 5.2 days in Central America and lightly roasted.

Mayan Red 62% sticks

Powerful flavours of ripe cherry, blackberry, and blueberry, highlighted by a delicate note of nougat. Fermented for 5.2 days in Central America and gently roasted.

Mayan Red 70% sticks

Boasting complex notes of red fruits such as cherry, red currant, plum and raspberry complemented by a hint of heather honey and a delicate lychee finish. This chocolate has a mouthwatering and juicy texture. Fermented 5.2 days in Central America and lightly roasted.

Mayan Red 100% coins

Intensely full-bodied, this recipe combines spicy red fruits with an almost-burgundy flavour creating a powerful and intense couverture. Fermented 5.2 days in Central America and lightly roasted.

Tuma Yellow 70% coins

Opening with delicate notes of bananas, peaches, apricots and matured yellow fruits, Tuma Yellow reveals its complexity through floral notes and fresh walnuts. The mouthfeel is soft and buttery. Fermented 6.5 days in Nicaragua and lightly roasted.

Mayan Red 62% drops

Intense flavours of mature cherry, blackberry, and blueberry with a delicate hint of nougat. Fermented 5.2 days in Central America and lightly roasted.

Mayan Red 80% coins

Presenting flavours of dark red fruits like berries and cherries, this chocolate finishes with acidity notes and a long aftertaste. Fermented 5.2 days in Central America and lightly roasted.

Mayan Red cacao nibs

Juicy, full of fruity acidity, and packed with complex flavours, our Mayan Red cacao nibs add the perfect crunch to both, sweet and savory recipes. Fermented 5.2 days in Central America and lightly roasted.

Mayan Red 100% cacao powder

Revealing flavours of red currant, cherry plum, raspberry and lychee. Fermented 5.2 days in Central America and lightly roasted.

Mayan Red 40% white chocolate

Depicting the perfect blend of a gentle, milky and buttery mouthfeel, this white chocolate still allows the acidity of red fruits to shine through. Fermented 5.2 days in Central America and lightly roasted.