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.

Mayan Red is the name that we gave to our first variety, coming from Honduras. Its taste is full-bodied and intense, with notes of red fruits.

Tuma Yellow is our second cacao variety. Originating from the jungle of Nicaragua, this variety reveals complex floral and yellow fruit notes.

chocolate transformation xoco gourmet patissier

Cacao cultivation by variety

chocolate block xoco gourmet

From bean to chocolate

chocolate tracability professional restaurant


From the plantation to the table

Some beautiful creations by Chefs, passionate and inspired by the unique flavours of our Mayan Red and Tuma Yellow varieties.

jonathan k. berntsen chocolate professional xoco gourmet

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
asimakis xoco gourmet cacao professional

By Asimakis Chaniotis

Mayan Red 70% dark chocolate mousse with bourjassotte figs, beetroot, and sherry sorbet

Head Chef at Pied à Terre
London, England
professional chocolate baker jonanna rampitsch xoco gourmet

By Jonanna Rampitsch

Mayan Red 48% milk chocolate dessert with rosemary and currants.

Pastry chef at Spesso
Stockholm, Sweden
xoco gourmet vincent delhomme en

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
irwin durand xoco gourmet chocolate professional chef

By Irwin Durand

Chocolate tarragon and Mayan Red cacao nibs ice cream

Chef de cuisine at Chiberta
Paris, France
Megan Stafford UK

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
xoco gourmet léa hudelot

By Léa Hudelot

Tuma Yellow 70% chocolate cream, lime shortbread, citrus compote and frosted pistachios.

Pastry chef at Millesime
Chambolle-Musigny, France
professional premium cacao joris vée xoco gourmet

By Joris Vée

Buckwheat flower with Mayan Red 48% milk chocolate on a crispy meringue.

Pastry Chef at La Grande Cascade
Paris, France
xmas recipe 2 photo

By Sylvain Guicherd

Seared foie gras, butternut and bresaola compression, Mayan Red 70% dark chocolate sauce.

Chef de cuisine at Le Parapluie
Dijon, France