HERE’S WHERE WE GET OUR CHOCOLATES FROM

 

Made with Nacional cocoa from the upriver Guayas region. Arriba’s story goes back to the 19th century: one day, a Swiss chocolatier navigating along the Guayas River in Ecuador encountered a unique cocoa species. This cocoa – a Nacional variety with unique aromas – was quickly named Arriba, referring to the up-river region where it was grown. Today, the Nacional variety grown in the Arriba region is still an extremely sought-after type of cocoa, yielding an exceptionally intense cocoa taste with complex aromas. Arriba milk chocolate reveals an intense body of roasted cocoa with plenty of sweet, caramelly notes and subtle fruity hints. Arriba tastes great as such, but even better when paired with mildly acidic ingredients, mildly roasted ingredients such as mild coffees and subtly herbaceous ingredients. Arriba is great for bars and tablets yet can also be used in a wide variety of applications ranging from flavoring ganache to mousse, crémeux or sauces.

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Made with fine flavor cocoa from the cocoa cradle in Latin America. Today Ecuador has grown into the hotbed for exciting cocoa varieties and flavors. Ecuadorian farmers invest a lot in new cultivation, fermentation and drying techniques – yielding cocoa beans with amazing sensory properties. This dark chocolate tastes very round and brings you intense cocoa flavors with deeply roasted hints, lots of fruity and acidic flavors. Hints of rum, whisky, and tobacco give this chocolate a very indulgent, round and balanced character. Ecuador is also open to plenty of exciting pairing possibilities: exotic fruits, acidic fruits, coffees, and vinegar are only a few of the options. This dark chocolate is great to savor as such, but can also be used in a wide variety of applications ranging from ganache to mousse, crémeux or sauces.

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Made with cocoa from the Amazon and Bahia. Tasting the single origin Brazil chocolate is like indulging in a waterfall of intense cocoa flavors, intensified with amazing bitters and refreshing sours. The result is a wonderfully complex chocolate with powerful cocoa chords and bitter notes. They soon make the place for a wave of fresh, fruity and acid flavors that linger on for minutes. For this dark couverture chocolate, cocoa varieties are grown in the lush green Ouro Verde plantation amidst the Atlantic forests of Bahia bordering the coast and rare Trinitario varieties from the Amazon basin. Brazil is perfect for your premium chocolate bars, tablets, mendiants, and other confectionery. For pairings, our chefs recommend combining it with sweeter ingredients, with no or very moderate acidity.

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Made with Amelonado cocoa bean varieties from the island Sao Tomé. In 1822, São Tomé and Príncipe were the first African islands to import cocoa from Brazil – for which they were baptized ‘the chocolate islands’. Today still, a few direct descendants of the original Forastero plants from South America can be found on the island, yielding very high-quality beans. Sao Tomé chocolate has a very intense and complex taste, rich in roasted cacao, and with plenty of refreshing fruity notes: apricot, red fruits, citrus and even hints of tea. Sao Thomé is great to savor as such. For pairings, it is recommended to combine it with fruits that have a moderate to high acidity and sweetness. Slightly bitter ingredients such as walnuts or mild coffees and spices such as Sichuan pepper that have a tingly effect on the tongue also create beautiful harmonies. With its standard fluidity, you can use Sao Thomé in a broad range of applications: molding, enrobing, ganaches, flavoring pastry crèmes, and mousses, etc.

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Made with fine flavor Criollo beans from Java. Made from light, flavorsome Criollo beans grown and harvested in Java, this origin chocolate at first surprises with its light color, mild cocoa, and caramel flavors. Then it reveals refreshing acidic notes of yellow fruits such as banana and pineapple. Java is great to savor as such in bars and tablets. In pairings, our chefs recommend combining it with slightly acidic fruits or warm spices to highlight the sweet, fruity taste of this chocolate. Think of cardamom seeds, clove or fruits like green apple, mango, tangerine, etc. With its standard fluidity, you can use Java in a broad range of applications: molding, enrobing, ganaches or flavoring pastry crèmes, mousses, etc.

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Made with premium cocoa from the Red Island. Madagascar, also called the ‘Great Red Island’, is a true treasure chest for some of the world’s most extraordinary flavors and ingredients: vanilla, tobacco, spices, exotic fruits… The cocoa grown here reveals a very intense round and sweet taste with a tempered bitterness. It is topped with refreshing, moderately acid flavors and fruity notes that remind of raspberries, juniper berries, citric fruits and ripe yellow fruits such as apricot and pineapple. Madagascar is lovely to savor as such in chocolate bars and tablets or molded confectionery. But it can also be a true chameleon, inviting you to explore exciting pairings with a wide variety of ingredients. Think of sweeter ingredients such as honey and speculoos or ingredients with a moderate bitter or acid character: aromatic coffees, teas, spices with a slightly sharper taste, olive oil, etc.

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Made with cocoa from the African Great Lakes. Overseen by the majestic Mount Kilimanjaro and surrounded by the aquatic beauty of the African Great Lakes, Tanzania’s tropical mix of high temperatures and rainy seasons hosts a small but convincing cocoa production. Mainly concentrated in the area surrounding Lake Malawi, cocoa culture is more than 50% organic and provides some spectacular fine flavor beans, giving Tanzania its unique reputation. All muscular, but with a heart of fruit. A bold and powerful dark chocolate that combines ginseng, ripe black fruits, liquorice and black pepper with strong smoky notes and a bouquet of fine spices, giving it a long but pleasantly bitter finish.

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Made with cocoa from superior beans of careful blending of Criollo and Trinitario. The bold character of this single origin chocolate offers the perfect balance of a powerful cocoa taste and intense woody notes. Venezuela is also open to plenty of exciting pairing possibilities: Pepper, Pink Grapefruit, Bergamot, Mara Des Bois, Red Delicious Plum, Grappa, Caramel, Pecans, Hazelnuts, Lapsang Souchong Tea, Cereal Bread.

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If dark and intense is what you’re looking for, our 70 is one of the best dark chocolates that is favored by our chefs and master chocolatiers. It has an intense, yet very balanced chocolate taste. It is dominated by its solid body of roasted cocoa and powerful bitters. The right dash of acidity and sweetness create balance and contrast. It is perfect to boost the chocolate flavors in your creations. It leaves more space for creativity as it can be paired with many other chocolates that has a comparable abundance in cocoa. With its standard fluidity, our Extra Bitter guarantees great end results in a wide variety of applications such as molding and enrobing of confectionery, flavoring of ganaches, mousses, crèmes, crémeux, ice cream, sauces.

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This Mildly Dark Chocolate of 54% creates a silky texture and smooth finish in your palate. The butter oil delays the appearance of fat bloom – a natural phenomenon that occurs over time with any chocolate. The taste of the Mildly Dark 54% is well-balanced, smooth and has pronounced roasted cocoa notes. Butter oil and vanilla gives a rounded taste and thereby giving it a very pleasant chocolate. It can easily be paired with a wide variety of ingredients from fruits, spices, and liqueurs. With its standard fluidity, this chocolate delivers great results, especially in molded and enrobed confectionery.

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Silky Milk 33.6% chocolate stands out with its deep, warm colour; prominent roasted cocoa flavors and seductive caramelly notes. It has a generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavors. It’s also a great chocolate for homemade cake decorations: when tempered, the less fluid texture keeps the chocolate from becoming runny too easily.

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Expertly crafted and composed from a fine selection of ingredients such as caramelized sugar and caramelized milk, Caramel Toffee 30.4% has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt. Caramel Toffee has a unique, warm caramel and pale amber colour, with a golden hue.

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THE TRADITIONAL CHOCOLATE COLLECTION

 

Three toasted almonds moulded into semisweet dark chocolate. Also available in white and milk chocolate.

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Moist chocolate brownie cake infused with chocolate truffle and moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Caramelized premium cashew nuts moulded into semisweet dark chocolate. Also available in white and milk chocolate.

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Caramelized white almond paste infused with white chocolate and moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Hazelnut praline infused with biscotti thins and moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Caramelized almonds mixed with honey glazed apricot moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Finely diced dates infused with caramelized walnuts moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Sugary nuts blended with silky caramel and moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Smoothened caramel infused with almond butter moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Intense coffee infused with chocolate chips and truffle moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Caramelized raisins and currants encased and moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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Finely chopped raisins mixed with rum flavoured chocolate truffle moulded using semisweet dark chocolate. Also available in white and milk chocolate.

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THE CHOCOLATE BARS SELECTION

 

Freshly ground espresso coffee mixed, enrobed spherically using 44% dark chocolate and decorated with milk chocolate stripes.

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Flavoured rum mixed and enrobed spherically using 44% dark chocolate and decorated with white chocolate stripes.

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Orange Tintoretto mixed, enrobed spherically using 44% dark chocolate and decorated with orange chocolate crumbs.

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Flavoured rum mixed with cocoa mass in spherical shape and rolled onto premium cocoa powder.

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Roasted nuts mixed with praline flavoured chocolate enrobed spherically using 44% dark chocolate and decorated with finely chopped nuts..

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Vodka flavoured chocolate mixed with cocoa mass and diced into soft squares of truffle decorated with nougaty crunch.

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Pure almond praline mixed with caramelized pistachios encased into a truffle shell and enrobed using milk chocolate.

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Smoothened peanut butter mixed with crunchy peanut bits enrobed spherically using 44% dark chocolate and decorated with finely chopped peanuts.

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Single origin chocolate from Arriba made as a ganache and piped into a chocolate truffle dusted with food certified metallic color.

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Single origin chocolate from Madagascar made as a ganache and piped into a chocolate truffle dusted with food certified metallic color.

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Vanilla flavoured chocolate ganache mixed with 44% chocolate, piped into a chocolate truffle shell and decorated with white chocolate stripes.

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32.6% chocolate ganache smoothened with hazelnut chocolate spread and piped into a chocolate truffle shell and decorated with caramelized nuts.

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THE SELECT FAVORITES

 

Caramelized almonds & cashew nuts mixed and clustered together with semisweet dark chocolate. Also available in white and milk chocolate.

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Pistachio and caramelized nuts mixed with a 44% dark chocolate clustered together and decorated with grated pistachio.

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Frosted piece of brownie chocolate dipped in semisweet dark chocolate and decorated with white chocolate stripes.

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Hazelnut praline flavoured chocolate spread onto thin biscotti coated with semisweet dark chocolate.

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Tempered semisweet dark chocolate moulded into shapes of tea spoons. Also available in white and milk chocolate.

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Premium evenly sized almonds coated with 32.6% milk chocolate and re-coated using semisweet dark chocolate.

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Butterscotch pearl sized balls coated with 32.6% milk chocolate and re-coated using semisweet dark chocolate.

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Sweet ‘n’ soft raisins, coated with 32.6% milk chocolate and re-coated using semisweet dark chocolate.

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Smoothened caramel infused into moulds of car shapes using semisweet dark chocolate.

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Carefully selected dry fruits and select nuts placed onto discs of semisweet dark chocolate. Also available in white and milk chocolate.

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Hazelnut praline infused with biscotti thins mixed with caramelized nuts layered between thin chocolate covering.

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Creamy chocolate infused with vanilla flavor piped into beautifully attractive sea shell moulds.

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