Made in Zurich with single-origin cacao from Hacienda San Cayetano in Venezuela, this 68% dark chocolate combines vibrant cacao with Farina Bona, a traditional roasted corn flour from Switzerland's Onsernone Valley.

Farina Bona is produced by gently roasting and finely grinding a historic variety of corn, a tradition unique to the Onsernone Valley in Ticino. Laflor pairs this regional Swiss speciality with carefully selected Venezuelan cacao, roasting each origin separately before slowly grinding and conching the chocolate in stone mélangeurs for up to 72 hours to preserve the character of both ingredients.

We selected this chocolate because it brings together two exceptional ingredients with strong regional identities. The toasted flavour of the Farina Bona makes it particularly enjoyable on its own while also pairing beautifully with fresh fruit in a chocolate fondue.

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 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.