Fine Trinitario cacao, selected by Domori, from Peru (Apurimac), Madagascar (Sambirano) and Venezuela (Surdelago), between pure cocoa mass and 72% dark chocolate nibs; from Tanzania (Morogoro) and Ecuador (Arriba), among cocoa mass, glaze ad the various dark and milk variations. The range is completed by the single-origin variety from the Ivory Coast (Vidamà), among dark chocolate and milk chocolate toppings and 60%-cocoa chips for filling and decoration. The Arriba glaze is made with Arriba cacao and cocoa butter, without other added fats.