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  • Alexandre's chocolates for GaultMillau chefs
  • Daintree
  • Valrhona-Harvest 2013 Ampamakia, El Pedregal, Gran Couva
  • Manoa Hawaii 72%
  • Szántó Tibor: Malagasy Criollo harvest Spring and Autumn 2012
  • Szántó Tibor: Peru, Nicaragua, Santo Domingo, Honduras
  • Momotombo - Ruguso and Johe 70%
  • Marou-Treasure Island 75%
  • Naive-Peru Pure Nacional 78% 60H conch
  • Pralus-Pistache bar
  • Ombar (made from Pacari cocoa mass)
  • Demarquette-House Blends 71,1% and 85%
  • Bonnat-M. Libânio Brésil 75%
  • Naive-Trinidad and Tobago 70%
  • Naive-Madagascar and forest honey 67%
  • Manoa-60% dark milk Hawaiian coffe beans breakfast bar
  • Patric-peanut butter bar
  • Bonnat-biologique 65%
  • Tejas-6 bars
  • Tejas-Concepcion Venezuela 80%
  • Tejas-Ysleta Papua New Guinea 70%
  • Tejas-Capistrano Madagascar 70%
  • Tejas-Presidio Dominican Republic 70%
  • Tejas-San José Bolivia 70%
  • Tejas-Valero Belize 70%
  • Tejas-Tres Leches Dark Milk 55%
  • Original Beans - 4 mini bars
  • Original Beans - 4 mini bars
  • Original Beans - 20 mini bars in a box
  • Original Beans - 20 mini bars in a box
  • Amazona Valle del Chanka 72%
  • Amazona El Shunté 70%
  • Kallari Sacha 70% and 85%
  • Benoit Nihant - Venezuela Chuao 74% 76 hour conch
  • Rózsavölgyi: Madagascar Akesson Estate Trinitario
  • Geert's Chocolate Cake: Daintree Chocolate Mousse
  • Dried Cocoa Fruit Pulp
  • Marou bars
  • Danta Sambirano Valley Madagascar
  • Madre
  • Gru Grococo
  • Gru Grococo
  • Gru Grococo wrapping
  • Friis Holm Chuno Double Turned and Triple Turned
  • Friis Holm: Honduras Nicaragua; Rugoso; Dark Milk Nicaragua; Red Mayan
  • Soma bars
  • Woodblock Ecuador, Dominican Republic and Costa Rica
  • Ritual Costa Rica
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