I Cultivar
Amazonico Napo Ecuador 72%
Tavolotta 1 Kg
The “I Cultivar” collection of Aruntam Sensory Chocolate, made of the precious Curaray Amazonico Cacao, an aromatic Cacao from Archidona in the Napo region of the Ecuadorian Amazon forest. It comes from ancient trees, which grow in the “Chacras” the forest gardens of some native tribes. The highly diversified flora of the area enriches the aromatic quality of this cacao.
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Amazonico Napo Ecuador 72%
Read moreAmazonico Napo Ecuador 72%
Tavolotta 1 Kg
The “I Cultivar” collection of Aruntam Sensory Chocolate, made of the precious Curaray Amazonico Cacao, an aromatic Cacao from Archidona in the Napo region of the Ecuadorian Amazon forest. It comes from ancient trees, which grow in the “Chacras” the forest gardens of some native tribes. The highly diversified flora of the area enriches the aromatic quality of this cacao.
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Dark India 70%
Read moreDark Chocolate India 70%
Tavolotta 1 Kg
The “I Cultivar” collection of Aruntam Sensory Chocolate. Made with Trinitario cacao of the Idukki region in Kerala, India. The Idukki Region, situated in the south of India, is rich of sun and rainfalls, and the cacao grows amongst aromatic spice plants like pepper, nutmeg, as well as papaya, mango and coconut trees. -
Dark Madagascar 100%
Read moreDark Chocolate Madagascar 100%
Tavolotta 1 Kg
Åkesson's Single Origin
Refined and conched cacao mass from the collection “I Cultivar” of Aruntam Sensory Chocolate, chocolate Made in Italy single region, made of the precious Trinitario Cacao from Madagascar. Cacao is cultivated mainly in the north west of the country, especially in the Sambirano valley, along the river that passes near the city of Amanja. The near Tsaratanana mountain chain and the trade winds, create a special micro climate in this valley, and during the rain season the Sambirano floods the banks, creating an extremely fertile soil and most favorable conditions for some crops, just like the cacao.
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Dark Madagascar 70%
Read moreDark Chocolate Madagascar 70%
Tavolotta 1 Kg
Åkesson's Single Origin
The “I Cultivar” collection of Aruntam Sensory Chocolate. Dark chocolate made of the precious Trinitario Cacao cultivated mainly in the north west of the country, especially in the Sambirano valley, along the river that passes near the city of Amanja. The near Tsaratanana mountain chain and the trade winds, create a special micro climate in this valley, and during the rain season the Sambirano floods the banks, creating an extremely fertile soil and most favourable conditions for some crops, just like the cacao. -
Dark Piura 100%
Read moreDark Chocolate Piura Peru 100%
Tavolotta 1 Kg
Refined and conched cacao mass from the collection “I Cultivar” by Aruntam Sensory Chocolate Made in Italy. Dark chocolate created with Nacional Albino single origin cacao from Piura Peru, a cacao with a very high percentage of albino cacao beans, among the rarest in the world. On the northern coast of the country there is, next to the border with Ecuador, the region of Piura, where a cacao of Nacional genetics grows: the Cacao Blanco de Piura, the name comes from the fact that the cacao beans are albino, completely white, because they do not contain anthocyanins.
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Dark Piura 72,5%
Read moreRaw Chocolate Piura Peru 72,5%
Tavolotta 1 Kg
Coconut Blossom Sugar
From the collection “I Cultivar” by Aruntam Sensory Chocolate Made in Italy. Dark chocolate created with Nacional Albino single origin cacao from Piura Peru, a cacao with a very high percentage of albino (white) cacao beans, among the rarest in the world. On the northern coast of the country there is, next to the border with Ecuador, the region of Piura, where a cacao of Nacional genetics grows: the Cacao Blanco de Piura, the name comes from the fact that the cacao beans are completely white, because they do not contain anthocyanins. Coconut Blossom Sugar, which has a low glycemic index, is extracted from the variety Cocos Nucifera L. The farmers cut the coconut flower buds to stimulate the flower, then the sap drops are collected twice a day (morning and afternoon). -
Dark Tanzania 100%
Read moreDark Chocolate Tanzania
100% Paradiso
Tavolotta 1 Kg Kokoa Kamili
Refined and conched cacao mass from the “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. 100% Paradiso “Heaven” – created with organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers for whom the small cacao plots are the main source of income.
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Dark Tanzania 70%
Read moreDark Chocolate Tanzania 70%
Tavolotta 1 Kg
Kokoa Kamili
The “I Cultivar” collection of Aruntam Sensory Chocolate. Dark chocolate created with organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers for whom the small cacao plots are the main source of income. -
Dark Tanzania 72,5%
Read moreRaw Organic Tanzania 72,5%
Tavolotta 1 Kg Kokoa Kamili
Coconut Blossom Sugar
The “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. Chocolate created with organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers for whom the small cacao plots are the main source of income. Coconut Blossom Sugar, which has a low glycemic index, is extracted from the variety Cocos Nucifera L. The farmers cut the coconut flower buds to stimulate the flower, then the sap drops are collected twice a day (morning and afternoon). -
Dark Tanzania 78%
Read moreDark Chocolate Tanzania 78%
Tavolotta 1 Kg
Kokoa Kamili
The “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. Chocolate created with organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers for whom the small cacao plots are the main source of income. -
Dark Tavolotta India 100%
Read moreDark Chocolate India 100%
Tavolotta 1 Kg
Refined and conched cocoa mass from the “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. Made with Trinitario cacao of the Idukki region in Kerala, India. The Idukki Region, situated in the south of India, is rich of sun and rainfalls, and the cacao grows amongst aromatic spice plants like pepper, nutmeg, as well as papaya, mango and coconut trees. -
Fave di Cacao Bio Tostate
Read moreOrganic Roasted Cacao Beans
150 g
The precious cacao from the Amazonia region in Ecuador is a delicious dried fruit snack, or ingredient for your sweet or savoury dishes.
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Nibs Bio India 150 g
Read moreOrganic Cacao Nibs India
150 g
Cacao Nibs from the “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. Made with Trinitario cacao of the Idukki region in Kerala, India. The Idukki Region, situated in the south of India, is rich of sun and rainfalls, and the cacao grows amongst aromatic spice plants like pepper, nutmeg, as well as papaya, mango and coconut trees.
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Nibs Bio Madagascar 100%
Read moreNibs Bio Madagascar 100%
150 g
Åkesson's Single Origin
Cacao Nibs from the collection “I Cultivar“ of Aruntam Sensory Chocolate, made of the precious Trinitario Cacao from Åkesson’s farms in Madagascar. Cacao is cultivated mainly in the north west of the country, especially in the Sambirano valley, along the river that passes near the city of Amanja. The near Tsaratanana mountain chain and the trade winds, create a special micro climate in this valley, and during the rain season the Sambirano floods the banks, creating an extremely fertile soil and most favourable conditions for some crops, just like the cacao.
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Nibs Bio Piura 100%
Read moreOrganic Cacao Nibs Piura Peru
150 g
Cacao Nibs from the collection “I Cultivar” by Aruntam Sensory Chocolate Made in Italy, created with Nacional Albino single origin cacao from Piura Peru, a cacao with a very high percentage of albino cacao beans, among the rarest in the world. On the northern coast of the country there is, next to the border with Ecuador, the region of Piura, where a cacao of Nacional genetics grows: the Cacao Blanco de Piura, the name comes from the fact that the cacao beans are albino, completely white, because they do not contain anthocyanin.
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Nibs Bio Tanzania
Read moreOrganic Cacao Nibs Tanzania
150 g
Kokoa Kamili
Cacao Nibs from the “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy, created with organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers for whom the small cacao plots are the main source of income.
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Noccioline Bio della Giungla
Read moreOrganic Jungle Peanuts
150 g
Organic jungle peanuts. These precious peanuts grow in the unpolluted forests of Ecuador and are hand-picked by local tribes.
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Piura Milk 43%
Read moreMilk Chocolate Piura Peru 43%
Tavolotta 1 Kg
From the collection “I Cultivar” by Aruntam Sensory Chocolate Made in Italy. Milk chocolate created with Nacional Albino single origin cacao from Piura Peru, a cacao with a very high percentage of albino cacao beans, among the rarest in the world. On the northern coast of the country there is, next to the border with Ecuador, the region of Piura, where a cacao of Nacional genetics grows: the Cacao Blanco de Piura, the name comes from the fact that the cacao beans are albino, completely white, because they do not contain anthocyanins. -
Raw Nicaragua O’Payo 72,5%
Read moreRaw Nicaragua O’Payo 72,5%
Tavolotta 1 Kg
Coconut Blossom Sugar
From the collection “I Cultivar” by Aruntam Sensory Chocolate Made in Italy. Chocolate created with O’PAYO™ Profundo: the organic cacao of Waslala, the mountainous area in northern Nicaragua home to the Bosawas Natural Reserve, the largest in Central America and since 1997 a UNESCO Biosphere Reserve.