Born in a jungle of mango trees, the roots of the cocoa trees have imbued this unique flavour, both sweet and exotic. The Plantation takes its name from the memory of this jungle, which was known as Mangamaro: ‘where there are many mangoes’.

Straddling the plains of the Rio Ariari river and the La Macarena nature reserve, the roots of the cocoa trees at El Jardín join those of the surrounding trees and groves, filling the cocoa beans with woody, fruity fragrances.

The tempestuous Atlantic Ocean, all around us, sweeps over the Bahia region, impregnating it with its powerful spray and justifying the intense flavour of this bar. This balancing effect gives rise to the aromatic fermentary note that makes a chocolate so unique.

The equatorial climate and the ocean that besiege São Tomé offer a cocoa enriched with powerful, iodised sea spray and exotic fragrances. The chocolate created by Manufacture CLUIZEL is a mineral hybrid, injected with wild and herbaceous flavours.

In this part of Mexico, cocoa trees grow in the shade of centuries-old Ceibas, the totem trees of the indigenous peoples who once occupied this land. The plantation's unique ecosystem is self-sufficient, producing cocoa naturally imbued with the fragrance of exotic fruits.

Fragrances and flavors are the legacy of a lush terroir and a generous past. The trees at Plantation La Laguna come from the first Mayan exploitations. Even today, root exchanges bring fruit to the beans while the proximity of the falls fills them with refreshing notes.

On the small island of Hispaniola, the Los Anconès plantation enjoys an ideal tropical climate and offers fruits with a unique taste, products of meticulous work and an extraordinary terroir at the origin of a particularly rich and assertive taste.