Piemonte hazelnut enrobed with Maldon salted dark gianduja

The chocoMe Atelier bean‑to‑bar collection expands with a new creation: the Canoabo chocolate, crafted from one of the rarest cacao varieties in the world, the so‑called Canoabo Criollo. The cacao comes from the Canoabo Valley in western Venezuela, from the family‑owned plantation of Rodrigo Morales, Hacienda San Cayetano, which supplies only a limited quantity of beans to the world’s finest bean‑to‑bar makers (only five bean‑to‑bar chocolate makers work with this cacao).

We personally visited the plantation in June 2025, and thanks to the exceptional relationship we developed with Rodrigo, our collaboration began immediately.

Exceptional origin, unparalleled rarity

The Canoabo region is one of Venezuela’s oldest and most prestigious cacao‑growing areas, where the genetic heritage of Criollo cacao remains almost untouched. Criollo varieties account for barely 5% of global production, and within this, Canoabo Criollo represents an extraordinarily rare micro‑terroir expression. The beans’ characteristically light colour, refined acidity structure, and elegant aromatic profile embody the highest quality associated with noble Criollo cacao. Three different chocolates are made using this exceptional cacao bean.

chocoMe Atelier – Piemonte hazelnut enrobed with Maldon salted dark gianduja

The new dragée variant in the chocoMe Atelier collection highlights the world’s most noble hazelnut from Piemonte, presented in a completely new, complex flavour experience. Freshly roasted, intensely aromatic hazelnuts are coated in our latest innovation: a dark gianduja made from Canoabo Criollo cacao, delicately balanced with Maldon salt.

This unique coating combines the depth of the rare Venezuelan Canoabo Criollo cacao with the creaminess of 100% pure Piemonte hazelnut paste, the foundation of the new gianduja. The elegant crystalline structure of Maldon salt subtly enhances both the hazelnut’s natural sweetness and the dark chocolate’s aromatic complexity, resulting in a dragée with a remarkably balanced yet intensely expressive flavor.

Community, sustainability, and full transparency

The mission of the Cocoa Valley project and the Hacienda San Cayetano farm extends beyond cultivating exceptional cacao: their goal is to support the economic and social renewal of the region. The plantation now provides livelihoods, training, and agricultural programmes for dozens of local families, while placing strong emphasis on sustainable farming and ethical working conditions.

For chocoMe, full traceability is essential: every cacao bean used in the Canoabo chocolate can be traced from the grower to the creation of the final product.

The new icon of chocoMe Atelier

The philosophy of the chocoMe Atelier product line is rooted in respect for terroir, artisanal craftsmanship, and uncompromising quality. The new products made from Canoabo Criollo cacao represent one of the purest expressions of this approach.