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.
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
Megan Stafford
Pastry chef, Sola
1 Michelin star
London, England
Frédéric Simonin
Executive Chef, Frédéric Simonin
1 Michelin star
Paris, France
Grégory Masse
Pastry chef, L'Assiette Champenoise
3 Michelin stars
Tinqueux, France
João Dãmaso
Pastry chef, Fallow
London, England
Massimiliano Alajmo
Chef de cuisine, Le Calandre,
3 Michelin stars
Padua, Italy
Stéphane Jégo
Executive Chef, L'Ami Jean
Paris, France
Stéphane Mangin
Former 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,
3 Michelin stars
Kobarid - Soča Valley, Slovenia
Jade Génin
Founder Chocolaterie Jade Génin
Avenue de l'opéra, Paris, France
Emilie Gérardi
Pastry chef, David Toutain
2 Michelin stars
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.
By Asimakis Chaniotis
Mayan Red 70% dark chocolate mousse with bourjassotte figs, beetroot, and sherry sorbet
By Jonanna Rampitsch
Mayan Red 48% milk chocolate dessert with rosemary and currants.
By Vincent Delhomme
Creamy chocolate made with 70% Mayan Red and grué, black olives and chocolate sorbet.
By Irwin Durand
Chocolate tarragon and Mayan Red cacao nibs ice cream
By Megan Stafford
Mayan Red 80% dark chocolate mousse, hazelnut praline, geisha coffee jelly from Panama, and diplomat cream.
By Léa Hudelot
Tuma Yellow 70% chocolate cream, lime shortbread, citrus compote and frosted pistachios.
By Joris Vée
Buckwheat flower with Mayan Red 48% milk chocolate on a crispy meringue.
