Laflor Rio Sinu, Colombia 75%

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.

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.

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 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 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.