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We try to fulfil all demands of our customers. Our company also suggests adorable chocolate bonbons with NO SUGAR ADDED, vegetarian, from cocoa nibs, cocoa butter of special sort Criollo. We are proud of our combination of flavors, different tastes and unique French spices Terre Exotique for extremely reach profile of each single bonbon.
Most of the chocolate bonbons created by CHOCOLABY are made from the Criollo sort of cocoa. It is a very rare and precious variety of cocoa that was at risk of extinction for many years. It is the cacao of the Mayas and the Aztecs, the cultivation of which has been abandoned owing to its low yield.
It is a delicate cacao and makes up just 0.01% of global cocoa production.
However, the quality of this cocoa is unparalleled: the absence of tannins, which normally give it bitterness and astringency, gives Criollo cocoa a unique creaminess, sweetness and roundness.
We work exclusively with cocoa Fino de Aroma, a special type of cocoa classified by the International Cocoa Organization (ICCO) for its honey, flowery, exotic fruity, nutty malt notes. Profile of cocoa depends on region where it was grown and level of fermentation! We use cocoa from Venezuela, Peru, Ecuador, Tanzania, Thailand chanthaburi and some others!
Only 8% of the cocoa produced in the world is Cacao Fino de Aroma, 76% of which is produced in Colombia, Peru, Ecuador and Venezuela.
For more than a 7 years, we have developed an in-depth knowledge of terroir, fermentation and how to express the unique characteristics of cocoa.
Discover our rich portfolio of selected chocolate bonbons and bars!
Venezuela (Sur del Lago) bean-to-bar chocolate, 80%
Cocoa from Venezuela, Sur del Lago, has a hearty and beautifully rounded chocolate flavor. It is full-bodied and robust, with pleasant aromas of honey, woody, caramels, almonds with no bitterness or sourness.
The bean is fine and delicate with low acidity and low astringency. You will find as well floral nuances, the cocoa flavor can reach a very short bitter note in the finish.
Ingredients: Cocoa beans from Venezuela (Sur del Lago), cocoa butter, erythritol, dark coconut sugar.
Thailand (Chanthaburi province) bean-to-bar chocolate, 80%
We produced bean-to-bar chocolate from the cocoa located in the province of Chanthaburi in east Thailand bordering Cambodia. The cocoa beans grown here have very unique flavor characteristics. Tasting notes of tropical fruits – pineapple, mango, and passion fruit, and a hint of brown sugar.
Ingredients: Cocoa beans from Thailand (Chanthaburi province), cocoa butter, erythritol, dark coconut sugar.
Berry smoothie chocolate bar
Discover a delightful fusion of flavors in our berry smoothie (one of the types of white chocolate variety) chocolate bar. It has harmonious blend of black currant, cherry powders and bitter almond extract, complemented by crispy high-protein soy balls. Each bite is a symphony of silk texture, aroma and sweetness. Dive in a journey of chocolate temptation!
Ingredients: Cocoa butter, roasted cashew, freeze-dried powder of berries (black currant, cherry, strawberry), erythritol, whey protein, tigernut powder, inulin, maltodextrin, bitter almond extract.
*** This chocolate doesn’t work for Keto diet and Diabetes, because contains Maltodextrine 1.7 g per bar. It is very important component for shelf-life prolongation of fruit powders. Otherwise they would be crumpled up.
Non-milk chocolate bar
CHOCOLABY is passionate about cocoa and chocolate. Discover a delightful fusion of flavors in our berry smoothie (one of the types of white chocolate variety) chocolate bar. It has harmonious blend of black currant, cherry powders and bitter almond extract, complemented by crispy high-protein soy balls. Each bite is a symphony of silk texture, aroma and sweetness. Dive in a journey of chocolate temptation!
Ingredients: Cocoa butter, cocoa nibs/liquor, erythritol, coconut sugar, almond flour, whey protein, lucuma, inulin, organic sunflour lecithin.
*** This chocolate contains coconut sugar 4 g per bar. The reason of using it is reducing cold aftertaste of erythritol and improve taste balance.
Tanzania (Morogoro) bean-to-bar chocolate, 80%
The Kilombero Valley, Morogoro Region, Tanzania Kilombero is bordered on one side by the Udzungwa mountains, part of which is protected by a national park. Chocolatiers saw the value in paying a higher price for cocoa farmer’s produce as the best way to benefit local communities. Since 2015, distributors have worked with local farmers to raise the profile of Tanzanian cacao by creating central fermentation, and growing and distributing new seedlings. Farmers also receive training in cacao cultivation and ultimately receive a higher price for their cacao. At 72% the result is a bright and elegant bar with aromas of ripe soft sweet fruit and citrus zest and flavours of honeyed fruit alongside deep chocolate complexity and milk oolong tea.
Ingredients: Cocoa beans from Tanzania (Morogoro), cocoa butter, erythritol, dark coconut sugar.
Ecuador (Arriba Nacional) bean-to-bar chocolate, 80%
There are two main categories of cocoa in Ecuador – ordinary and Fino de Aroma. While the first one aims to increase yields by crossing with climate-tolerant varieties, Fino de Aroma does not focus on the number of fruits per tree, but on the flavor and aroma profile!
We offer to our customers lovely bars made of Arriba Nacional sort (Fino de Aroma category) which has profile of tropical fruits, with soft jasmine and orange notes.
Ingredients: Cocoa beans from Ecuador (Arriba Nacional), cocoa butter, erythritol, dark coconut sugar.
Artisanal Excellence
Our chocolatiers meticulously craft each piece, blending the finest ingredients and employing time-honored techniques to create chocolates that are not only visually stunning but also bursting with rich, complex flavors.
Our Bean-to-Bar collection proudly features sustainably sourced different cocoa beans, meticulously chosen to guarantee exceptional quality. The chocolate bars made of these beans are renowned for their complex, fruity, and aromatic flavor, which are a result of the unique terroir, climate, and soil conditions found in these regions. By using these cocoa beans, we can create chocolates that truly capture the essence of their origin.