Chocolate

The small Lausanne bistro "le Barbare" run by Madame Marta Tombolan has been a meeting place for pampered drinking chocolate lovers for years: only there could you enjoy Chocolat Marta. The magical mixture that remains a secret is known far beyond our borders. Chocolat Marta is a well-balanced, fully aromatic blend of the finest cocoa powder, natural vanilla flavours, cinnamon and sugar. A versatile product with which you can prepare the most delicious drinks quickly and easily - hot or cold with milk and as a light variant with water only.Preparation as chocolate: Dissolve 2 to 3 coffee spoons (30g) of cocoa in 1dl of cold milk or cold water - heat the whole thing until boiling while stirring constantly - you will get an exceptionally good chocolate.Preparation as a drink: mix 2 coffee spoons of cocoa in 1dl of hot milk or 2dl of cold milk - a special treat.Composition: Sugar, cocoa 23%. Vanilla and cinnamon starch. Store in a cool and dry place.

The small Lausanne bistro "le Barbare" run by Madame Marta Tombolan has been a meeting place for pampered drinking chocolate lovers for years: only there could you enjoy Chocolat Marta. The magical mixture that remains a secret is known far beyond our borders. Chocolat Marta is a well-balanced, fully aromatic blend of the finest cocoa powder, natural vanilla flavours, cinnamon and sugar. A versatile product with which you can prepare the most delicious drinks quickly and easily - hot or cold with milk and as a light variant with water only.Preparation as chocolate: Dissolve 2 to 3 coffee spoons (30g) of cocoa in 1dl of cold milk or cold water - heat the whole thing until boiling while stirring constantly - you will get an exceptionally good chocolate.Preparation as a drink: mix 2 coffee spoons of cocoa in 1dl of hot milk or 2dl of cold milk - a special treat.Composition: Sugar, cocoa 23%. Vanilla and cinnamon starch. Store in a cool and dry place.

The small Lausanne bistro "le Barbare" run by Madame Marta Tombolan has been a meeting place for pampered drinking chocolate lovers for years: only there could you enjoy Chocolat Marta. The magical mixture that remains a secret is known far beyond our borders. Chocolat Marta is a well-balanced, fully aromatic blend of the finest cocoa powder, natural vanilla flavours, cinnamon and sugar. A versatile product with which you can prepare the most delicious drinks quickly and easily - hot or cold with milk and as a light variant with water only.Preparation as chocolate: Dissolve 2 to 3 coffee spoons (30g) of cocoa in 1dl of cold milk or cold water - heat the whole thing until boiling while stirring constantly - you will get an exceptionally good chocolate.Preparation as a drink: mix 2 coffee spoons of cocoa in 1dl of hot milk or 2dl of cold milk - a special treat.Composition: Sugar, cocoa 23%. Vanilla and cinnamon starch. Store in a cool and dry place.

Die Kico Smart Schokobohnen sind feine erlesene Arabica-Bohnen, die geröstet und anschliessend mit dunkler Schokolade überzogen werden. Das Aroma vom reinem Kaffee und der Geschmack der dunklen Schokolade machen diese Schokobohnen zu einem einzigartigen Geschmackserlebnis und runden Ihren Espressogenuss perfekt ab.

The Kico Smart chocolate beans are fine selected Arabica beans that are roasted and then coated with dark chocolate. The aroma of pure coffee and the taste of dark chocolate make these chocolate beans a unique taste experience and round off your espresso enjoyment perfectly.

The variety of cultivation is reflected in the flavour of this eccentric chocolate: fruity freshness and tart notes balance each other out and perform a balancing act of taste.At the certified organic Fazenda Vera Cruz, the cacao thrives as part of the natural flora and fauna - in contrast to classic monocultures. In addition to cocoa, acai, vanilla, pepper, cloves and guarana are also cultivated. This diversity of plants creates a colourful forest of crops. The Fazenda Vera Cruz also includes 22 hectares of land reserve, so-called "Reserva Legal", which means that nothing may be cultivated there and nature is left to its own devices again.

The reduced use of milk powder and sugar results in an elegant, cocoa-intensive, dark milk chocolate with 56% cocoa content, with a noble caramel and delicate honey note.The exceptional cocoa from Hacienda Limon in Ecuador - a beautiful plantation located at the foot of the mystical Andes in the midst of never-ending cocoa and banana plantations - is added to high-quality organic whole milk powder. The whole milk powder used is of the highest quality and provides a subtle caramel flavour.

The chocolate, full of character, tastes savoury with a nice roasted note. A taste you won't soon forget.The Hacienda San Cayetano is located in the Valle Canoabo, in the west of Venezuela. Canoabo also gives its name to the Cacoa variety cultivated in this region, which has a high Criollo content. Criollo is considered a noble cacao variety that is only planted in small growing areas. It is considered very delicate and low-yielding - but if it is processed carefully, one is rewarded with an incomparable variety of aromas.Due to the difficult political situation in Venezuela, it is extremely challenging to import high-quality cocoa. It is all the more pleasing that Laflor can offer a Criollo chocolate from Rodrigo in Venezula.

Rio Sinu is a Colombian cooperative. More than 100 smallholders work with the country's autochthonous varieties.The beans are fermented and dried in the cooperative's fermentation centre. The cocoa is shipped to Europe on the sailing ship of "Tres Hombres", where it is roasted, conched and processed into the finished chocolate bar at Laflor.

The Tesoro Escondido chocolate captivates with its spirited character, its spicy, slightly fruity taste and a fine roasted aroma.The cocoa in Laflor's darkest chocolate to date comes from a farming community in Tesoro Escondido - a nature reserve in the Esmeralda region of Ecuador. The farming community, which has been living there for more than 20 years, proves that species conservation and cocoa quality can be wonderfully combined.

The secret of this unique chocolate pleasure is the Cacao Nacional from the rainforests of Ecuador with its incomparably intense aroma and fruity taste. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate enchants with a fine note of delicately melted caramel, the freshness of creamy whole milk and a mildly spicy hint of forest honey. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate enchants with a fine note of gently melted caramel, the freshness of creamy whole milk and a mildly spicy hint of forest honey. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate holds the fruitiness of sun-ripened plums, a hint of coffee & vanilla meets a fine pepper note. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate holds the fruitiness of sun-ripened plums, a hint of coffee & vanilla meets a fine pepper note. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Dark chocolate drops made from fine Cacao Nacional to melt in hot milk. The special recipe with extra cocoa and the traditional processing make this drinking chocolate an incomparably intense and special pleasure. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.