Made in Zurich with single-origin cacao from Hacienda Limon in Ecuador, this 74% dark chocolate offers a balanced flavour profile with notes of honey, malt, dried cherries and roasted nuts. The cacao grows at the foot of the Andes in mineral-rich volcanic soil, giving the chocolate its distinctive character and long finish.

Hacienda Limon cultivates a traditional cacao variety chosen for flavour rather than yield. Compared with more widely planted varieties in Ecuador, it produces fewer beans but offers greater depth and complexity. Laflor adapts the roasting process to the origin of the cacao, then slowly grinds and conches the chocolate in stone mélangeurs for up to 72 hours to soften its bitterness and acidity while preserving its character.

We selected this chocolate for its distinctive flavour, its transparent sourcing and the care given to every stage of production. Its dominant honey notes give it a unique character that reflects the origin of the cacao.

Based in Zurich, Laflor produces chocolate according to a natural and respectful cycle, from the cacao tree to the finished bar. The company works as directly as possible with small cacao producers in South America, building long-term relationships and regularly visiting the farms. Each origin is roasted separately, and the chocolate is slowly ground, rested, tempered, moulded and wrapped in Zurich without additives or preservatives.