Chocolate bars - Import export

We now have Chocolate Bars available for sale. Best prices offered. All products are original brand and Authentic offered by the manufacturer. We supply brand quality products, offer best competitive prices in the market and also great discounts according to your order quantity.

Nestle Kitkat Chocolate

We now have Chocolate Bars available for sale. Best prices offered. All products are original brand and Authentic offered by the manufacturer. We supply brand quality products, offer best competitive prices in the market and also great discounts according to your order quantity.

Many different varieties available!

Chestnut and chocolate bars with mint filling, carton of 10 packs of 450g (10 pieces x 45g) Barres de châtaignes et de chocolat fourrées à la menthe, carton of 10 sachets of 450g (10 pieces x 45g)

For the past hundred years, almost all of the thousand Polynesian Vanilla growers have no longer prepared their own vanillas (drying); they pick them and sell them to the few preparers active in the territory. The result is that each preparer obtains vanilla from at least one hundred planters spread out over the entire archipelago. All of the vanilla from the various plantations and islands are thus mixed together and prepared at the same time. Once the notion of terroir was abandoned, the vanillas were no longer distinguishable. Only fruit which has reached full maturity(dark brown color) is selected, a selection process identical to that used with grapes for “Vendanges Tardives ” and the “Sélections grains nobles” fines Alsace wines. This very late harvesting process, unique in Polynesia, makes it possible to enhance the taste and aromatic qualities of Tahitian Vanilla.

This Tahitensis vanilla is the same species as the one found in French Polynesia. A singular aroma, so different from the others. A complex nose that starts with spicy notes, followed by floral, leather and earthy notes. Sourcing is difficult because the quality of the batches varies from one producer to another. Today, in the communities of the Sepik region, many people grow vanilla. The income generated by this activity allows the communities to build schools, hire teachers and repair bush roads. The community system allows for a more fluid management of the vanilla plantations but also for a better use of this new village economy. CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.

The Comoros are made up of 4 islands Mayotte and three islands independent of France forming the Union of the Comoros (Grande Comore, Anjouan and Moheli). Grande Comore is a volcanic island. The island suffers from a severe lack of water, the volcanic rocks do not retain water and there is little source. The main economic resource is the cultivation of vanilla. Vanilla, introduced in the Comoros before the 1930s, is cultivated on the four islands in a traditional way. This capricious orchid offers a beautiful cluster flower. Fertilization is carried out manually by women at dawn. A good worker “marries” 1000 to 1500 vanilla flowers per day. During the harvesting time, one picks pod by pod, to the precise degree of “technical maturation”, just before CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.

Kerala vanilla comes from the region of the same name in India. If it is a planifolia vanilla like the vast majority of vanilla in the world. India is a country more known for its various spices than for its vanilla,it is necessary to note that vanilla farmers make wonders here. The vanilla of Kerala is a very beautiful product which will seduce the person in a delicate way. Vanilla farming has brought back the smiles and success to a handful of farmers in Kerala at a time when prices of other plantation crops are moving down. The production in India has registered a 10 percent growth, touching around 40 tonnes, thanks to a conducive climate prevailing in producing regions. CHOCOLATE WITH SWEETENERS cocoa beans, cocoa butter, sweeteners inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.

The name “Bourbon vanilla” is specific to vanilla produced in the Indian Ocean, and more particularly in Madagascar, the Comoros, the Seychelles, Reunion and Mauritius. This name comes from the name of the kings of France who reigned from 1589 to 1789, then from 1815 to 1848. These kings had given their name to Reunion Island, which was called ” Bourbon Island ” in 1642 when the French took possession of it. Bourbon Gold vanilla from Madagascar is a very beautiful product which seduces by its olfactory and gustatory qualities. It is appreciated for its cocoa and fruity notes and its pods, the result of a long maturing process in wooden trunks. For the record, the maturing process is the final stage in the cultivation of vanilla. It is at this time that the pod develops all its fragrances and aromas and is transformed into a luxury product.

The Comoros are made up of 4 islands Mayotte and three islands independent of France forming the Union of the Comoros (Grande Comore, Anjouan and Moheli). Grande Comore is a volcanic island. The island suffers from a severe lack of water, the volcanic rocks do not retain water and there is little source. The main economic resource is the cultivation of vanilla. Vanilla, introduced in the Comoros before the 1930s, is cultivated on the four islands in a traditional way. This capricious orchid offers a beautiful cluster flower. Fertilization is carried out manually by women at dawn. A good worker “marries” 1000 to 1500 vanilla flowers per day. During the harvesting time, one picks pod by pod, to a precise degree just before “technical maturation”.

The Venezuelan story Forest Rio Caribe Superior cacao grows in agroforestry, in which cacao trees are intercropped with other crops. This agricultural system promotes biodiversity and forms a buffer zone protecting remaining forests and the national park, Península de Paria Growing cacao helps to protect the natural environment while giving farmers an opportunity to earn an income. Venezuela Rio Caribe Superior is from Trinitario and Criollo varieties. The beans are low in acidity, and have an intense and strong chocolaty body with sweet, nutty and floral hints. Consistent application of protocols during harvest and postharvest results in an outstanding quality, labelled as ‘superior’. After manual picking, the farmers bring the wet beans to a central fermentation unit, where they are fermented for 6 or 7 days in wooden boxes, with controlled turning based on temperature.

Despite its importance for food production and biodiversity, the Kilombero Valley is facing serious challenges, such as declines in water quantity, water pollution, and degrading wetlands and forests. Kokoa Kamili cacao grows in smallscale agroforestry and is intercropped with shade trees, bananas, corn and other crops. This production system is an ecological alternative for monoplantations and helps to preserve biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in flora. Smallholder cocoa farmers in the Kilombero Valley are practicing organic farming since time immemorial, simply because pesticides and chemical fertilizers were not available. In 2015 this was officially awarded with organic certification for Europe, the US and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.

Peru belongs to the most forested countries in the world, over half of Peru is covered in trees – and a large part of it is an Amazonian tropical forest. No wonder Peru is in the top 10 of most biodiverse countries in the world. Unfortunately, deforestation and forest degradation are serious issues in Peru, caused by monoculture farming, mining, road construction and illegal logging. Because cacao grows in agroforestry, its cultivation gives farmers the opportunity to earn an income, while protecting forests and conserving biodiversity. Peru Ucayali cacao is organically produced and certified; no pesticides or chemical fertilizers are used. Peru Ucayali cacao is from Trinitario varieties. Its flavor profile is characterized by a balanced chocolaty body, low in acidity, with remarkable sweet notes of caramel and nuts and hints of fruity flavors.

Sambirano Tsarafandray cacao is organic certified; no pesticides and only natural fertilizers are used in its production. Cacao trees grow under the canopy of indigenous shade trees together with mango, banana, vanilla, pineapple, peppers and other crops. Sustainable agroforestry systems like these form a buffer zone protecting Sambirano’s natural rainforests. This is much needed; over 40% of Madagascar’s forests have disappeared over the last 60 years and the remaining forests are fragmented. Deforestation and soil erosion are a major threat, reducing the ability of farmers to produce enough food. With the help of the Rainforest Alliance cocoa farmers in the Sambirano Valley plant new trees to battle soil erosion, protect remaining forest fragments and restore the natural landscape of the valley. Sambirano Tsarafandray cacao has a beautiful flavour profile with medium acidity

Cacao on Garyth farm grows in a sustainable agroforestry system, which helps to protect plant and animal life in the area, including the rich biodiversity of the TumbesChocó Magdalena national park. This park is one of the top 25 world biodiversity hotspots and stretches over 3 countries. While the biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador because of deforestation and monoculture farming. Garyth’s approach to cacao production is a shining example of how well nature and farming can live together in harmony. As a passionate and knowledgeable organic farmer, Thomas has introduced various natural systems to protect his trees and crops from diseases and to stimulate pollination and healthy growth of the cacao pods. In 2019 his hard work was rewarded with organic certification.

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity.

Despite its importance for food production and biodiversity, the Kilombero Valley is facing serious challenges, such as declines in water quantity, water pollution, and degrading wetlands and forests. Kokoa Kamili cacao grows in smallscale agroforestry and is intercropped with shade trees, bananas, corn and other crops. This production system is an ecological alternative for monoplantations and helps to preserve biodiversity. It also creates a natural buffer zone for the Udzungwa Mountains National Park, a birdwatchers’ paradise and famous for its primates, elephants and vast variety in flora. Smallholder cocoa farmers in the Kilombero Valley are practicing organic farming since time immemorial, simply because pesticides and chemical fertilizers were not available. In 2015 this was officially awarded with organic certification for Europe, the US and Japan! Electricity for the Kokoa Kamili fermentation centre comes from solar power.

Rio Caribe Superior cacao grows in agroforestry, in which cacao trees are intercropped with other crops. This agricultural system promotes biodiversity and forms a buffer zone protecting remaining forests and the national park, Península de Paria Growing cacao helps to protect the natural environment while giving farmers an opportunity to earn an income. Venezuela Rio Caribe Superior is from Trinitario and Criollo varieties. The beans are low in acidity, and have an intense and strong chocolaty body with sweet, nutty and floral hints. Consistent application of protocols during harvest and postharvest results in an outstanding quality, labelled as ‘superior’. After manual picking, the farmers bring the wet beans to a central fermentation unit, where they are fermented for 6 or 7 days in wooding boxes, with controlled turning based on temperature.

Cacao on Garyth farm grows in a sustainable agroforestry system, which helps to protect plant and animal life in the area, including the rich biodiversity of the TumbesChocó Magdalena national park. This park is one of the top 25 world biodiversity hotspots and stretches over 3 countries. While the biodiversity is relatively intact in Colombia and Peru, it is highly threatened in Ecuador because of deforestation and monoculture farming. Garyth’s approach to cacao production is a shining example of how well nature and farming can live together in harmony. As a passionate and knowledgeable organic farmer, Thomas has introduced various natural systems to protect his trees and crops from diseases and to stimulate pollination and healthy growth of the cacao pods. In 2019 his hard work was rewarded with organic certification. Finca Garyth Nacional cacao has a complex and mild profile dominated by wild tropical flavors, floral notes

Plateaux Region is renowned for its beautiful natural environment with tropical forests and natural waterfalls. However, tree cover has diminished considerably over the last decades, resulting in land degradation and loss of biodiversity. Forests were cut due to slash and burn agriculture. Also, wood is an important energy source most households cook their food on it. Interestingly, cacao and coffee cultivation is an important protection for Togolese forests. Farmers grow these crops traditionally under the canopy of natural forests, sometimes intercropped with other crops, a socalled agroforestry system. Because their livelihood depends on it, farmers have a big incentive not to cut down trees. On the contrary, they protect the forests from further degradation and – as a consequence – help to preserve biodiversity. This cacao has a fullbody with pleasant chocolate tones, low acidity, herbal and woody hints, and coconut and almond flavour notes.

We produce enrobing machines of various capacities (pump or disk). The machines are adapted to work with natural chocolate or compound chocolate. Different belt widths on request. Detachable chocolate reservoir makes it easy to coat products in two different colors. (optional) Electrical panel on chocolate coating machine allows to adjust heat control, band speed control, thickness of chocolate coating and vibration Complete, bottom or top coating of the products.

Dried Fruits, Nuts, Cereal, Chocolate Bar

Ball-Mill Ball-mill is batch type refiner for processing cream, natural and palm based chocolates and similar products. Ball mill tank is double jacketed and heated by electrical resistances. Inner and outer jacket , agitators and balls are stainless steel. System also includes thermostatically controlled heating system . The chocolate pump which is used for circulation is also used for discharging. Process time is depends on raw material fineness . Process takes approximately 2½ hours.

Dark Chocolate «Picant» with Ginger Dark Chocolate «Picant» with Cardamom Dark Chocolate «Picant» with сinnamon Dark Chocolate «Picant» with Sea Salt Dark Chocolate «Picant» with Pink pepper Dark Chocolate «Picant» with Сayenne pepper

Organic and Fair Trade Brazil Nuts from Peru The Brazil nuts is rich in antioxidants, vitamins B1 and B6, which help the functioning of the nervous system. They also have magnesium, which helps the development of muscles, improves our blood pressure, and helps assimilate proteins. Other minerals that can be found in this nut are calcium and phosphorus that help keep our bones strong. PRODUCT APPLICATIONS Brazil nuts can be eaten directly. They can be used as ingredient for milk Brazil nuts. Additionally, they can be enjoyed roasted, salted, or sweetened. They are also used in puddings, chocolates-bars, and snack-bar preparations. Coarsely ground Brazil nuts can be sprinkled over fruit/vegetable salads. They are used in desserts, particularly in fruitcakes. They can also be added to soup as well as meat and vegetable dishes.

Let him raise his hand who is always looking in vain for hazelnuts in a chocolate bar. Fortunately, we are! We have solved this problem and we offer you what you are looking for