Ecuador, Hacienda Limon 62%

 Only 8 left in stock

- CHF -9.50
  • CHF 9.50


Black with Milk

Type of production
A domain
Origin Beans
Ecuador, Cotopaxi, Hacienda Limon
Origin Chocolate Factory
Switzerland, Zurich

Aromas and notes
Caramel : caramel.
Fruity : grape.
Vegetable: barley .

Variety of cocoa
Theobroma cacao L, cv.. Nacional
Cocoa mass, cocoa butter, sugar, cocoa nibs, milk powder (ORGANIC Switzerland).
May contain possible traces of milk, nuts, sesame, gluten and peanuts.

Dietary labels

More information

The adventure began in 2015, "On the one hand we wanted a transparent chocolate factory, and on the other we wanted to add value to the city of Zurich. We have a very emotional approach to chocolate, even though we all have very different approaches." Laura Schälchli, Finn Ramseier, Zelia Zadra, Ivo Müller and Heini Schwerzenbach are the co-founders of LaFlor, one of Zurich's youngest chocolate manufacturers, based in the food and culture collective "Das Provisorium". The name Laflor is directly inspired by the factory's home town of Zurich. Indeed, between the 14th and 19th centuries, silk was a very prosperous trade, especially black silk fabric made in Zurich. The Florhof is one of the last vestiges of this flourishing, bygone era, which gave the factory its name. Laflor wishes to maintain a link with this historic craft and offers packaging inspired by this theme. Laflor is a manufacturer that aims to process only top-quality cocoa beans from small-scale producers. After that, the Laflor team makes its own chocolate from roasting to bar, without adding any additives, so it's a Bean-to-Bar artisan. What's more, they make a point of using cocoa from a single growing area and regional organic sugar (from Switzerland or southern Germany). All this gives Laflor chocolates a real mastery of the different flavours of dark chocolate. Many Swiss chefs have discovered Laflor and use it in their recipes, including Marius Frehner, Ludovic Pitrel and Markus Burkhard. A conscious decision for cocoa lovers looking for quality and subtle flavours.


La gloire du cacao en Équateur a commencé au XVIème siècle à San Lorenzo de Vinces, une des villes les plus anciennes de la Province de Los Ríos. Une ville riche grâce au fleuve Vinces qui a permis la commercialisation et l’exportation du cacao, alors connu comme la « pepa de oro » (la fève en or). Aujourd'hui, des haciendas historique cultive de manière durable ce précieux héritages pour faire perdurer et partager un cacao d'exception.

Dans la de Cotopaxi, proche du volcan du même nom en Equateur, se loge cette magnifique ferme de moins de 200 hectares : Hacienda Limon. Près de 50 employés cultivent du cacao à l'Hacienda Limon, située près du volcan Cotopaxi en Équateur. Ils cultivent exclusivement du cacao Arriba sur les 192 hectares de terres de l'Hacienda Limon. L'Arriba appartient à la variété de cacao "Nacional" et est typique de l'Équateur. Cette variété de cacao indigène rare est menacée par des variétés plus productives. L'entreprise allemande 12Tree, qui gère l'Hacienda Limon, réhabilite la plantation.