Chocolate made exclusively with “Hispaniola” cocoa, selected from some of the most exclusive plantations in the province of Duarte, fully taking advantage of the value of a first class genetic background.

The chocolate obtained has a very delicate aromatic profile, slightly acidic, with hints of vanilla, which allows the scent of cocoa and chocolate to emerge.

Melt in the mouth, and lingering on the palate, it seems slightly astringent with a final touch of fresh fruit.