drinking chocolate 80% SIGNATURE BLEND

Ground chocolate for hot chocolate preparations. Expect a deep chocolaty, creamy profile with lots of expressive (tropical) fruits & light spices. Paired with just a light touch of molasses coming from the unrefined cane sugar.
€16,95
€16,95
Tax included. Shipping calculated at checkout.

shipping information

Free shipping available for all regions

. EU shipping only*

. Ships within 1-3 working days from Belgium

. Track & trace for all deliveries

* we deliver to following countries: Austria, Belgium, Bulgaria, Croatia, Czechia, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Monaco, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden & Switzerland.

More info

reduce. reuse. recycle.

We do our upmost to work by the reduce, reuse, recycle - principle. 
This reflects in our packaging. 

Our PET jar is a lightweight, circular packaging. After serving a first lifetime, it has been recycled into our rPET. And is now again, reusable or fully recyclable to get a third lifetime and more. So cherish its beautiful scars.

Our label has been developed to be fully removable. Different from the classic labels with a high intensity permanent glue (which makes the label unremovable & the PET jar consequently burnt instead of recycled) we've opted for our paper label with a thin layer of PE and non permanent glue. 
You can either remove the label when sorting, or the label will be removed during the recycling process. 

cup drinking chocolate
Serving drinking chocolate Expressive 80 % blend from milk frother
preparing drinking chocolate with steam pipe espresso machine in pitcher
preparing drinking chocolate on stovetop
  • cup drinking chocolate
  • Serving drinking chocolate Expressive 80 % blend from milk frother
  • preparing drinking chocolate with steam pipe espresso machine in pitcher
  • preparing drinking chocolate on stovetop
cup drinking chocolate
Serving drinking chocolate Expressive 80 % blend from milk frother
preparing drinking chocolate with steam pipe espresso machine in pitcher
preparing drinking chocolate on stovetop
what we value.

" hot chocolate that doesn’t
play by big industry ‘standards’.
matching the beauty
of specialty coffee,
showcasing tastes of origin
& transparent sourcing.

only key ingredients
& minimal processing,
without powders, additives
or messing around. "

Description
More Less

For this 80% dark ground chocolate, our signature blend,
we use a selection of great cocoa beans from our micro stock.
Chosen for their specific profile, the result is very balanced,
with both intense chocolaty & distinct fruity flavour characteristics.

This drinking chocolate was awarded an international bronze medal
by the Academy of Chocolate. 

origins  
_________  davao, south Philippines
_________  san vicente, El Salvador
_________  plateaux region, Togo

genetics 
_________  W-10 cultivar, ICS clones
_________  trinitarios finos de aroma, amelonado

producers 
_________  Philippines : grown on only 2 farms that are led by Auro
_________  El Salvador : finca parras lempa, produced by Benedicto Morataya
_________  Togo : kekeli cooperative, women-led by Abra Benczedi

Transparently sourced with partners Belco & Silva.

200g ground dark chocolate min. 80% cocoa solids. 

made with light roasted cacao beans (never cacao powders) and unrefined cane sugar to create balance (100% organic, from whole cane sugar; not refined, bleached or tinted; no empty calories). 
vegan, artificial-free and no additives what so ever.

Preparing our drinking chocolate
More Less

Ratio We recommend a 1:6 ratio, 1 part of ground chocolate to 6 parts of dairy or plant-based milk.

Method Working with ground chocolate offers an amazing versatility for preparation as it simply melts into your hot water, milk or plant-based. You can steam into a hot chocolate using an espresso machine’s steam wand, use a milk frother, automatic foamer, french press, shaker or simply heat gently on the stove, while constantly stirring. 

Ground chocolate We grind our chocolate for optimum solubility and a smooth, velvety hot chocolate. The mouthfeel is incomparable to what you can achieve with cacao powder (which is the result of an intensive, often chemical, process removing all amazing cacao butter).

Check our brew guides for different styles & options using a milk frother, stovetop, steam wand, ...

Ingredients & nutritional info
More Less

ground 80% dark chocolate . cacao beans as our n°1 ingredient. always.

ingredients: ground chocolate min. 80% cocoa solids (roasted ground cocoa beans, unrefined cane sugar, cocoa butter).

average nutritional values per 100g

Energy: 601kcal/2489kJ; Fat: 49g; of which saturated: 30g; Carbohydrate: 29g; of which sugars: 19g; Protein: 10g; Salt: 0,07g

May contain traces of: SOY, MILK, NUTS. 
Store in a cool and dry place.

Description

For this 80% dark ground chocolate, our signature blend,
we use a selection of great cocoa beans from our micro stock.
Chosen for their specific profile, the result is very balanced,
with both intense chocolaty & distinct fruity flavour characteristics.

This drinking chocolate was awarded an international bronze medal
by the Academy of Chocolate. 

origins  
_________  davao, south Philippines
_________  san vicente, El Salvador
_________  plateaux region, Togo

genetics 
_________  W-10 cultivar, ICS clones
_________  trinitarios finos de aroma, amelonado

producers 
_________  Philippines : grown on only 2 farms that are led by Auro
_________  El Salvador : finca parras lempa, produced by Benedicto Morataya
_________  Togo : kekeli cooperative, women-led by Abra Benczedi

Transparently sourced with partners Belco & Silva.

200g ground dark chocolate min. 80% cocoa solids. 

made with light roasted cacao beans (never cacao powders) and unrefined cane sugar to create balance (100% organic, from whole cane sugar; not refined, bleached or tinted; no empty calories). 
vegan, artificial-free and no additives what so ever.

Preparing our drinking chocolate

Ratio We recommend a 1:6 ratio, 1 part of ground chocolate to 6 parts of dairy or plant-based milk.

Method Working with ground chocolate offers an amazing versatility for preparation as it simply melts into your hot water, milk or plant-based. You can steam into a hot chocolate using an espresso machine’s steam wand, use a milk frother, automatic foamer, french press, shaker or simply heat gently on the stove, while constantly stirring. 

Ground chocolate We grind our chocolate for optimum solubility and a smooth, velvety hot chocolate. The mouthfeel is incomparable to what you can achieve with cacao powder (which is the result of an intensive, often chemical, process removing all amazing cacao butter).

Check our brew guides for different styles & options using a milk frother, stovetop, steam wand, ...

Ingredients & nutritional info

ground 80% dark chocolate . cacao beans as our n°1 ingredient. always.

ingredients: ground chocolate min. 80% cocoa solids (roasted ground cocoa beans, unrefined cane sugar, cocoa butter).

average nutritional values per 100g

Energy: 601kcal/2489kJ; Fat: 49g; of which saturated: 30g; Carbohydrate: 29g; of which sugars: 19g; Protein: 10g; Salt: 0,07g

May contain traces of: SOY, MILK, NUTS. 
Store in a cool and dry place.

about davao, south Philippines

Fine flavor cacao at the foot of Mount Apo.

The farms supplying Auro Luna cacao are close to Mount Apo National Park, which is home to a very diverse flora and fauna, including birds and orchids that are endemic to the region. Auro focusses on conservation and landscape restoration initiatives to maintain and increase the rich biodiversity of Davao region. Farmers harvest only fully ripe pods and extract the wet beans on the farm. They are collected the same day and transported to Auro’s central fermentation facility. The beans are fermented in wooden three layer cascading boxes that allow drainage of pulp and passage of air. It is a natural and slow process.

ABOUT FINCA PARRAS LEMPA

Honorable mentions as Cacao of Excellence.

Benedicto Morataya's cocoa is produced on his farm, Finca Parras Lempa, in El Salvador. Although Benedicto's cocoa trees were only introduced to the farm in 2010, his team has a very good knowledge of the climatic conditions, soil type and selective harvesting practices. The result is exceptional cocoa. In the selection of batches to participate in the Cacao of Excellence in 2023, Parras Lempa received 3 honorable mentions.

about kekeli fine cacao

The slopes of Mount Agou are home to smallholder cacao farmers.

With an area of only 57,000 km2 wedged between Ghana and Benin, Togo is one of the smallest countries in Africa. It is a 500 km strip of land stretched along its main river Mono. Though small in size, Togo has several distinct climatic zones, from lagoons and palmfringed beaches along the Atlantic coastline in the south and forested hills in the centre to savannah plains in the north. Kekeli cacao grows in the vicinity of mount Agou in the south of Plateaux region. With 986 meters it is Togo’s highest mountain. This centrally fermented cacao is a unique find in Togo. The smallholder farmers intercrop cacao with mango, banana, coffee and other crops under the canopy of the natural forest. Agroforestry systems like this protect the natural forests and preserve biodiversity. The farmers do not use pesticides or chemical fertilizers. The thick humus layer formed by acacia, teak and many other trees in the forest gives a specific flavour to the cacao, adding to the exclusive ‘terroir’ of Kekeli cacao.

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