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The queen of cocoa varieties, the extremely rare and noble Porcelana, is the purest known Criollo variety. Their variety of aromas is incomparably harmonious. Our Porcelana is obtained under scientific supervision in the last traditional growing areas at the foot of the Andes, carefully fermented and gently dried in the sun.

74 percent, 48 hours traditional conche

80g

Cocoa: Zulia, Venezuela

Made in Switzerland

1ero · porcelana criollo puro

Tasting note

The chocolate is characterized by citrus fruit notes and raspberry aromas, followed by a hint of spices that leave a long-lasting, nutty finish.

Ingredients

Chocolate
Ingredients: Cocoa mass, cane sugar, cocoa butter, cocoa 74% at least (chocolate) May contain nuts and milk.

Nutritional values

Nutritional values ​​per 100g: Energy 2461kJ (588 kcal), fat 46.1g of which saturated fatty acids 28g, carbohydrates 30.4g, of which sugar 24.9g, protein 7.2g, salt 0g

Awards
  • Academy of Chocolate Silver Winner 2017
  • Academy of Chocolate Bronze Winner 2011

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Bean to Bar

Discover exclusive chocolate enjoyment from Idilio - from the bean to the bar in the highest quality, thanks to our unique collaborations with small businesses and the use of the historic longitudinal conche.

The people behind Idilio

Our team at Idilio Origins lives a closeness to nature and a focus on selected types of cocoa.

Customer Reviews

Based on 2 reviews
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S
Socrates Romera Drozdek
A must

I know Idilio origins since more than 8 years ago, first I bought it online and then I was lucky to meet one of the founders in the Salon du chocolat in London, very nice and very swiss, we had a lovely chat.
This bar is the first that I opened from my order, of course I had to order all the different bars since it was a long time that I could not find them on the market.

As a chocolate maker myself, I have to say that this bar it's one of my top 10 chocolate bars in the world, it's an explosion of flavors, you can travel back more than 500 years when cacao was so popular in the times of the Incas and the Mayas.
If you are lucky to try this bar, you will never go back to cheap tasteless bars.

Dear Socrates,

Thank you so much for your heartfelt and detailed review. We are truly honored to have been a part of your chocolate journey for over eight years. It is always a pleasure to hear from long-time customers who share our passion for fine chocolate.

Meeting you at the Salon du Chocolat in London was indeed a memorable experience for us as well. We are delighted that our bars have found a special place in your top ten chocolate bars worldwide. Your description of our chocolate as an 'explosion of flavors' and a gateway to the rich history of cacao deeply resonates with our mission to create exquisite chocolate experiences.

As a fellow chocolate maker, your praise holds a special significance for us. We are thrilled to know that our efforts to produce high-quality chocolate are appreciated by connoisseurs like yourself.

We look forward to delighting you with our chocolates for many more years to come. Should you have any special requests or need assistance with future orders, please do not hesitate to reach out.

Warm regards,
Vivianne

C
Customer
One of the best Swiss chocolate

I know this brand and one of the founder for years and I also sold there chocolates in New York City. The quality is outstanding and this for years. The chocolate has his price tag but for a exzellent quality you should pay a good price. The porcelana is a wonderful chocolate on a high quality level. Try it!

Thank you so much for your wonderful review! We're delighted to hear that you've enjoyed our chocolates for so many years and appreciate your kind words about our quality. It's fantastic to know that you've shared our chocolates with the people of New York City too!

We're particularly thrilled that you love our Porcelana chocolate. It’s one of our favorites as well, and we agree that quality is worth every penny. Your support and recommendation mean the world to us. Thank you for being a part of our chocolate journey!

Warm regards,
Vivianne