Cuvée : grand cru 75% dark chocolate bear Kijiyama kokeshi are turned from

Kijiyama kokeshi are turned from a single piece of wood

A chocolate made using one of the rarest cocoa beans in the world

Step into the enchanting world of 1963

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Cuvée : grand cru 75% dark chocolate bear Kijiyama kokeshi are turned fromA chocolate proud of its origins planted in the wild earth of Africa. It starts off by showing an intricate fruity fragrance indicating the richness in tannins that gives it its defined cocoa flavour. There is lots of cherry and red plum breaking through the slight bitterness of the cocoa, finished by a hint of acidity in the back palate which tends to linger around for a bit. Perfect for the chocoholic preferring less sweetness and more cocoa.