Single-Origin Chocolate Bars, Curated in Amsterdam

Our Explorer Bars are single-origin — one country, often one farm. Each bar tells the story of where the cocoa grew. They are crafted by the bean-to-bar makers in our collection, scored into squares, wrapped in foil and a printed paper sleeve naming the origin, the cooperative, and the harvest year. Available in-store and through bespoke gifting inquiries.

• Madagascar 70% — Bright red fruit, hibiscus, citrus. Light-bodied dark chocolate.
• Venezuela 75% — Brown spice, walnut, dried tobacco. Deep and warming.
• Ecuador 65% — Floral, grassy, honeyed. Easy entry into single-origin.
• Tanzania 80% — Dark, smoky, slightly bitter. For straight-dark drinkers.
• Peru Milk 45% — A milk bar that tastes of the bean, not the sugar.

Why single-origin matters

Blended chocolate prioritises consistency. Single-origin shows place. A Madagascar 70% and a Venezuela 70% are the same percentage but taste like different ingredients — the difference comes from the soil, the cacao variety and the fermentation.

Best for travel

Bars survive long-haul flights without issue, unlike fresh truffles. Pack flat in hand luggage, away from heat sources.

Tasting flights

We compose four-bar origin flights — Madagascar, Venezuela, Ecuador, Tanzania — for guided tastings in the atelier or private events. Available by request at the counter.

Where do your bars come from?

The bars in our collection are crafted by trusted bean-to-bar makers in the Netherlands and Belgium who import directly from cooperatives in each origin country. Every bar is selected, presented and wrapped from our atelier in Amsterdam.

Are your bars vegan?

All dark single-origin bars (65% and above) are vegan. The milk bars contain Dutch dairy.