THE AUTHENTIC & UNEXPLORED FLAVOURS OF CHOCOLATE
THE AUTHENTIC & UNEXPLORED FLAVOURS OF CHOCOLATE
Xoco Gourmet is the only chocolate maker to plant cacao for variety. This changes everything in the flavour of the chocolate. From a simple, industrialised product, it becomes alive and vibrant with flavours from the cacao fruit.
Our chocolate couverture for professionals
Each of the cacao varieties we identify and grow form the basis of a chocolate couverture. Besides Mayan Red and Tuma Yellow, we have already identified more varieties that we are currently growing, and these will be released in the coming years. We present our chocolates with no frills, no additives, no vanilla. Just pure chocolate.
From the plantation to the table

Massimiliano Alajmo
Chef de cuisine, Le Calandre,
3 Michelin stars
Padua, Italy

Stéphane Mangin
Pastry Chef, Georges Blanc
3 Michelin stars
Vonnas, France

Francesco Di Benedetto
Sous-Chef, Bibendum,
2 Michelin stars
London, England

Kevin Lopes-Reach
Pastry Chef, JY'S
2 Michelin stars
Colmar, France

Leonardo Fonseca
Chef, Hisa Franko,
2 Michelin stars
Kobarid - Soča Valley, Slovenia

Jade Génin
Founder Chocolaterie Jade Génin
Avenue de l'opéra, Paris, France

Emilie Gérardi
Pastry chef, Le Jardin Privé
Paris, France

Asimakis Chaniotis
Executive Chef, Pied-à-Terre
1 Michelin star
London, England

Torsten Vildgaard
Former Noma Chef de Cuisine,
3 Michelin stars
Copenhagen, Denmark

Olivier Chaignon
Chef de cuisine L'Osier,
3 Michelin stars
Tokyo, Japan
Some beautiful creations by Chefs, passionate and inspired by the unique flavours of our Mayan Red and Tuma Yellow varieties.

By Jonathan K. Berntsen
Tuma Yellow 70% praline with peanut ganache, banana and brown butter ice cream and caramel with licorice.
Chef de Cuisine at Samuel
Copenhagen, Denmark
By Asimakis Chaniotis
Mayan Red 70% dark chocolate mousse with bourjassotte figs, beetroot, and sherry sorbet
Head Chef at Pied à Terre
London, England
By Jonanna Rampitsch
Mayan Red 48% milk chocolate dessert with rosemary and currants.
Pastry chef at Spesso
Stockholm, Sweden
By Vincent Delhomme
Creamy chocolate made with 70% Mayan Red and grué, black olives and chocolate sorbet.
Pastry chef at Cap Estel Eze
French Riviera, France
By Irwin Durand
Chocolate tarragon and Mayan Red cacao nibs ice cream
Chef de cuisine at Chiberta
Paris, France
By Megan Stafford
Mayan Red 80% dark chocolate mousse, hazelnut praline, geisha coffee jelly from Panama, and diplomat cream.
Pastry chef at Sola Soho
London, England
By Léa Hudelot
Tuma Yellow 70% chocolate cream, lime shortbread, citrus compote and frosted pistachios.
Pastry chef at Millesime
Chambolle-Musigny, France
By Joris Vée
Buckwheat flower with Mayan Red 48% milk chocolate on a crispy meringue.
Pastry Chef at La Grande Cascade
Paris, France