Assortment of bean to bar dark chocolate dragée with nuts

The Atelier Bean-to-Bar Dragée Selection brings together four distinctive creations from chocoMe’s internationally award-winning Atelier Raffinée collection. Each reveals the unique character of a different cacao origin, all within a single 160g box.

1. Chuao Cacao Bean in Chuao Dark Chocolate

Venezuelan Chuao cacao takes centre stage in two forms: a whole cacao bean at the heart of the dragée, surrounded by dark chocolate crafted from the very same origin. Chuao’s complex character, with notes of red berries and roasted nuts, is revealed here in its most concentrated form.

2. Coconut Disc in Kokoa Kamili 70% Dark Chocolate with Tonka Bean

70% dark chocolate crafted from Tanzania’s Kokoa Kamili cacao is infused with finely ground Venezuelan tonka bean. At its centre is a crisp coconut disc made with organically grown Sri Lankan coconut, puffed rice and rice syrup.

3. Sicilian Almond in Åkesson 69% Dark Chocolate with Voatsiperifery Wild Pepper

Madagascan cacao meets Madagascar’s hand-harvested Voatsiperifery wild pepper in this 69% dark chocolate. Its bright, pleasantly acidic and citrusy character surrounds a Tuono almond grown near Avola in Sicily.

4. Piedmont Hazelnut in Canoabo Dark Chocolate Gianduja with Maldon Salt

Dark chocolate crafted from Venezuelan Canoabo cacao and Piedmont hazelnuts come together in a rich dark chocolate gianduja. A touch of Maldon salt enhances its depth and complexity. 

Together, the four creations reveal how profoundly cacao origin, genetics and processing shape the flavour of chocolate, a journey through distinct cacao terroirs from Venezuela to Tanzania and Madagascar.