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Xoco Gourmet

XOCO GOURMET
THE WORLD’S PUREST
FLAVOUR

Cacao is a fruit with undiscovered, complex and fantastic flavours.

At Xoco Gourmet, we set out on a journey to discover and unlock the pure flavours of the cacao fruit to make a chocolate that is good to eat and good for your mind and body.

It takes time to do things right. To identify and test a flavour variety, to graft and grow the cacao, then to experiment with fermentation and roasting: it is what we have done since 2007.

The first step was to find a set of similar trees to form the base of a flavour variety. We identified the first flavour variety deep in the jungles after a year-long search and selection process. We then applied the thousand-year-old technique of grafting trees, something that had previously never been done for flavour in cacao.

The fermentation is the first step in transforming the cacao and developing the flavour. We develop and create the protocol for fermenting the ancient flavour varieties that we bring to life. The next step in bringing out the flavours of the cacao is roasting. By working with a single variety, we have adapted all our manufacturing techniques

We grow cocoa on our own plantations and with partner farmers. All our chocolates are traceable.

The result is the purest chocolate in the world. Created for uncompromising professionals.

"PROBABLY THE BEST DARK CHOCOLATE I HAVE EVER TRIED"

Torsten Vildgaard, Former Head Chef, 3 Michelin Stars, Noma, Copenhagen, Denmark

OUR
VARIETIES

Each of the cacao varieties we identify and grow forms 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.

DARK FRUIT, RAISINS AND HONEY

XOCO GOURMET MAYAN RED

Mayan Red is the name we gave to our first signature variety. It comes from rare mother trees we identified deep in the jungles of Honduras, near 3,000 year old Mayan settlements. The cacao pod is red and the chocolate has a deep reddish hue to it. The flavour of the cacao is full bodied and intense with notes of red berries and mature fruits, with a juicy acidity with hints of plums. The after-taste is long and complex.

"XOCO GOURMET HAS STARTED A WHOLE NEW GAME WITH ITS UNIQUE FLAVOUR"

Yatsuda Shigeru, Head Chef, 3 Michelin Stars, L’Osier, Tokyo

RE-THINKING
HOW WE MAKE
CHOCOLATE

For centuries farmers of cacao and chocolate makers didn’t talk (properly) together. They lived in separate worlds, literally. Separated by thousands of kilometres because cacao is grown in the tropics and chocolate is made in countries with temperate climates. Farmers never knew how their cacao tasted when transformed into chocolate. Chocolate makers never knew how to grow cacao for flavour.

Farmers therefore seed-planted their unselected cacao with no focus on flavour. Seed-planting is cheap and easy, but you lose control of flavour. The result is an anonymous commodity cacao.

Chocolate makers became industrial producers, settled into the belief that cacao is unnuanced and with off-flavours, and that it has to be over-roasted to produce a uniform, somewhat dull, product.

Cacao lost its value and is paid at very low prices. Most farmers are poor with no hope of a better future by selling their cacao. The industry is settled in marketing buzz and status quo.

Xoco’s approach is completely new in cacao and chocolate. You have to work with the cacao trees and their fruit to get to a very different and better result. You need to identify flavours you like and graft trees for flavour. This enables a chocolate like you have never had before.

THE WORLD OF CACAO AND CHOCOLATE MUST CHANGE

XOCO Gourmet-WHITE

In apples, for example, there are more than 7,000 different varieties, all with distinct and wonderful flavours. In cacao, there are only a handful of identified varieties, most were developed by Xoco. But this is just the beginning with more discoveries and exciting work to be done in the future. We encourage this change and share our approach and technology openly with others.

TRACEABILITY
FROM FARM
TO TABLE

Each of Xoco’s chocolates can be traced to the specific farm. We pay our partner farmers well above market prices for their better, single variety cacao from the trees they bought from us. We buy all their cacao directly from the farm even when conditions are rough.

By scanning the QR code on each chocolate, you can see the farmers who contributed cacao.

We work side-by-side with farmers to improve their yields. We transfer cocoa growing technology from our own farm.

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