Feliu blends cocoa varieties sourced from Soconusco (Chiapas) and Chontalpa (Tabasco) regions to create a unique fusion that accentuates the exotic flavor of a native Mexican cactus fruit, the Jalisco pitaya, also known as Mayo pitaya. The outcome is a great Mexican chocolate with a balanced profile, featuring mild bitterness and a subtle astringency. It shines with vibrant fruity acidity that harmoniously complements a delightful sweetness. Its intense aroma evokes notes of red fruits like strawberries, alongside hints of tamarind and hibiscus.

In the proximity of the Caribbean coast in Colombia, Sierra Nevada cacao thrives. In this region, a close-knit community of farming families diligently embraces the art of biodiverse cacao agroforestry, a practice they hold dear. The resulting chocolate offers a harmonious and subtle blend of chocolate and tropical fruit flavors.

This award-winning chocolate boasts a 100% organic, vegan, and fair trade composition, featuring a remarkable 70% cacao content sourced from the Piura region.
Embracing a host of health-conscious attributes, this creation is free from palm oil, gluten, dairy, soy, GMOs, nuts, and refined sugar. Furthermore, it proudly bears kosher certification, aligning with a plant-based lifestyle. Pacari's Limited Edition chocolate bars showcase the essence of rare cacao beans found in some of the most elusive corners of the world, resulting in limited availability. The esteemed accolades received from numerous International Chocolate Awards reflect the exceptional nature of these bars.

This chocolate is crafted from a blend of hybrid and Criollo cocoa varieties sourced from the Soconusco region in southern Chiapas. This unique blend boasts a remarkably intense aroma, characterized by vibrant citrus and fruity notes, accompanied by hints of toasted bread and raisins. Soconusco holds the distinction of being the birthplace of cocoa production in Mexico. It is likely one of the earliest regions where cocoa was cultivated on a substantial scale, dating back to pre-Columbian times. Our commitment to quality and sustainability is evident in our direct purchasing from local cocoa producers, ensuring they receive fair compensation in exchange for meticulous selection and post-harvest processing.

This very fragrant chocolate is made with beans from Peru, more precisely from the region around the Ucayali River. This is a region that has been awarded several times at the International Chocolate Awards, but which remains little known to the general public because, despite the quality of these beans, production is still very limited today. The reason is that the coca plantation there eclipsed that of the cocoa for several years. Working with USAID and Alianza Peru to provide a more profitable alternative to the cocaine market, operator Ucayali River Cacao collects and processes quality beans from a collective of nearly 400 smallholder farmers.  This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice to bet on the typical aromatic profile of a given terroir.   Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

Introducing Lumina 70% – an exquisite couverture chocolate imbued with the essence of tropical fruits and toasted peanuts, resulting in a radiant and subtly zesty flavor that elevates your culinary creations. Crafted from the finest hybrid Trinitario cacao beans, this chocolate is nothing short of extraordinary.

The cocoa used to make this chocolate comes from Tanzania, from the village of Mbingu. It is the social organization Kokoa Kamili, which buys beans from surrounding producers at a fair price, which allows the export of this exceptional cocoa through a very strong social mission.