I was invited to attend this Origin Chocolate Event in Amsterdam, just like last year to make chocolates, but not just chocolates!
Because I make chocolates with the best origin chocolate of the world and do this with the same passion as the bean-to-bar chocolate makers, when making there chocolate.
Origin chocolate has gained a significant amount of attention in the industry, not only because of its wonderfull chocolate but also because of the stories of real chocolate making.
The moment you start buying these origin chocolate there's no way back. If you're new to these diverse range of origin chocolate and looking to "wow" your palate, this is a great place to start!
The Grenada Chocolate Company 82% enrobed in Grenada 38% Felchlin
Original Beans Cru Virunga 70% enrobed Grenada 38% Felchlin
Akesson's Black pepper enrobed in Cru Sauvage Bolivia 68% Felchlin
Centenario Crudo 70% enrobed Cru Sauvage Bolivia 68% Felchlin
Original Beans Beni Wild Harvest 68%
Pacari 70% enrobed Cru Sauvage 68% Felchlin
The Grenada Chocolate Company 65% dark-raspberries enrobed Cru Sauvage 68% Felchlin
Danta Finca Las Acacias milkganache enrobed Cru Sauvage Bolivia 68% Felchlin
Askinosie Del Tambo Ecuador 70% & nibs enrobed Cru Sauvage Bolivia Felchlin
Marañòn Fortunato 68% bars 2x25g and 500g bars available
Cru Sauvage Bolivia 68% Felchlin
Marou truffels not ready on this moment. Chocolatepaste&speculaas, tablettes, Fortunato...