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18 months
Andoa Noire, an organic and fairtrade dark chocolate couverture with a fresh and bitter fruity taste, and its *cocoa beans are sourced from the Piura, San Martín and Amazonas regions (Peru).
Flavor Profile Fruity
Secondary Notes Woody
Hint of Bitter
Valrhona developed this intensely bitter dark couverture to expand the flavor range for the Grands Crus de Terroir. Andoa is yet another emblem of Valrhona's commitment to sustainable development. It is a Grand Cru de Terroir exclusively made from the finest organic raw materials from fair trade sources (Max Havelaar certified).
*Andoa Noire, an organic and fairtrade dark chocolate couverture with a fresh and bitter fruity taste, and its *cocoa beans are sourced from the Piura, San Martín and Amazonas regions (Peru).
This pioneering organic and fair trade cooperative has been a Valrhona partner since 2013. Just for us, it grows an exclusive Gran Blanco cocoa like none other in the world with distinctive white beans. 100% of its plots have been geolocated since 2018, reflecting Norandino's commitment to sustainability.
Bars
Coating – Molding – Mousses – Cremeux&Ganaches – Ice Cream&Sorbets
18 months
Cocoa beans from Peru and the Dominican Republic*, cane sugar*, cocoa butter*, emulsifier: sunflower lecithin*, vanilla*. May contain: nuts, milk, soya. (*) Product from Organic Farming. Certified by FR-BIO-01.
3kg bean bag - 12515
Cocoa butter, cocoa beans, cane sugar are Fairtrade certified, traded, audited and sourced from Fairtrade producers, total 99.6%. For more visit info.fairtrade.net/sourcing.
Contact your distributor to check the availability in your country.
Millot* 74% organic dark chocolate, the first organic 74% couverture chocolate to source *its cocoa beans from a single Madagascan plantation: Millot, Ambanja District. This dark chocolate has a carbon footprint of 0.57kg of CO2 per kilogram of cocoa.
Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).
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