The right balance between fine cocoa and creamy milk for a tasty result with sweet notes.
Pure origin Dominican Republic cocoa of the Trinitario variety.
The care given to “Hispaniola” cocoa gives it a fruity scent and a tonicity in the mouth thanks to the rich and deliciously tangy notes . The aromas of hazelnut, almond and raspberry balance perfectly with the sweetness of honey and cocoa.
Our couverture chocolates are suitable for professional use in fine chocolate shops but can be eaten as is or used in cooking for your fondues and recipes.
The little story
Sector created in 2009 - 495 partner producers
Created in 1985, CONACADO (National Confederation of Cocoa Producers
Dominicans) is one of the largest organic cocoa producing organizations in the world. It is made up of 7 “blocks” or independent production units .
In 2009, Kaoka developed a privileged partnership with a group of producers, united under 2 CONACADO “blocks”. Kaoka brings its know-how in varietal selection and its expertise in the post-harvest processing of cocoa beans. Together, they see the quality of cocoa improving year after year.
The Dominican Republic is therefore the only sector that Kaoka has not built , but they ensure that the cocoa produced meets the same requirements in terms of quality and social and environmental commitments as the other sectors.
With our partner Kaoka, we offer you zero-compromise chocolate: quality of ingredients, organic and deforestation-free cultivation, fair conditions and prices for producers.
And for you, consumers, in the context of soaring cocoa prices in 2023-2024, it is the guarantee of the best chocolate at the fairest price.
Our partner Kaoka, with its production cooperatives in South America, Africa and the Caribbean, has always considered cocoa to be an exceptional product. Unlike industrial production which destroys soils, forests and impoverishes producer communities, Kaoka makes chocolate with respect for the environment and humans.
- Selecting the best local varieties according to countries and regions makes it possible to distinguish distinct flavor profiles and contributes to maintaining good biodiversity.
- Training producers in organic growing techniques, agroforestry and good bean fermentation and drying practices allows for sustainable, high-quality production.
- Technical and financial support for the modernization of cooperative equipment and a fair price paid to producers ensures the well-being of communities and a future for small family farms.
- The alliance with European companies renowned for their know-how in transforming cocoa into chocolate finally makes it possible to guarantee a product of superior, consistent quality and at an affordable price for the consumer.
