Origin Virunga

The special Virunga cocoa variety is organically grown. The plantations are located in Africa's oldest national park in the Congo. The hand-sorted cocoa is fermented for 7 days in the tropical jungles of the Congo. Aromas of red sour cherries are refined by fine notes reminiscent of vanilla and spices. The sale of the chocolate supports our environmental project in Kalimantan. We also promote sustainable production with our environmentally friendly packaging with cocoa fibers from cocoa pods. The chocolate goes well with strong, noble sweet dessert wines such as Banyuls, Port wine, Madeira or Amarone.