Exceptional chocolate bars

Single-origin chocolate bars

Our chocolate bars give you the opportunity to experience chocolate in its purest form. Each variety of cocoa bean produces, depending on its origin, a unique chocolate. It is made using only cocoa butter, with no other vegetable fats. It’s up to you to compare their distinctive characters and flavors according to their origins.

Brazil was historically one of the genetic birthplaces of cocoa. A major producer since the 18th century, Brazil saw its plantations devastated in the 1990s by various diseases, which halved its current production—making Brazilian cocoa beans rare on the European market.

Passion Chocolat has chosen the “Bahia Superior” cocoa bean, which perfectly reflects the remarkable character of Brazilian cocoa.

Taste and aromas

The aromas of this cocoa bean are flamboyant and spirited. Its taste is less about length on the palate and more about its intensity and density. The chocolate made from this cocoa reveals warm and unpredictable notes, with hints of licorice root. On tasting, it leans toward spicy accents, reminiscent of ginger.

Cocoa plantations in the Caribbean—particularly in the Dominican Republic—are plentiful, but only a few truly master the art of high-quality cocoa bean fermentation. That’s why an exceptional Trinitario-type bean, the “Hispanola Superior,” caught our attention.

Taste and aromas

Slightly astringent, this cocoa’s aromas give it remarkable purity, worthy of a fine, high-end chocolate. It offers a flavor profile marked by rich notes of licorice, pepper, and nutmeg.

As the world’s leading cocoa producer, Ivory Coast plays a central role in global chocolate production. While most of its cocoa is destined for industrial use, certain carefully selected plantations produce beans of excellent quality, suitable for fine chocolate making.

Passion Chocolat has chosen cocoa beans from plantations that prioritize fermentation and drying processes, resulting in a more aromatic and characterful chocolate.

Taste and aromas

Cocoa from Ivory Coast is known for its strength and earthy, robust character. The chocolate offers a bold taste with roasted notes and subtle woody or nutty undertones. Perfect for those who enjoy chocolate with a full-bodied, straightforward profile.

Madagascar has preserved traditional cocoa plantations and artisanal cultivation methods to this day. Its high-quality cocoa trees have long been established in the Sambirano region—hence the name “Sambirano No. 1” for the Criollo variety we have chosen.

Taste and aromas

When tasting chocolate made from these cocoa beans, their incredible aromatic personality immediately stands out. Bold citrus aromas emerge from the first bite, with a particularly pronounced lemony flavor.

Located in the heart of the Pacific Ocean, this island at the “end of the world” is full of unique characteristics. Cocoa plantations flourish on its fertile volcanic soils, producing Trinitario-type cocoa beans.

Taste and aromas

From the very first bite, the absolute originality of this chocolate is evident through its dense structure, which develops into a blend of flavors such as freshly cut grass, leather, and earth. It is a tenacious chocolate—bold and intense, yet harmonious and sensual.

Since the 15th century, Venezuela has been producing remarkable cocoa beans that hold true treasures. We have selected a Criollo-type cocoa known as “Carenero Superior,” which embodies the uniquely rich aromatic qualities of its variety.

Taste and aromas

In the dark chocolate made from this Venezuelan bean, one can easily discover the full aromatic range of this distinctive cocoa. Its structure is subtle rather than robust, with flamboyant, spicy, and floral aromas. The finish is exceptionally long on the palate, ending with a very light touch of acidity.