India, Idduki 78%

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- CHF -12.20
  • CHF 12.20

Dark chocolate
Type of production
A domain
Origin Beans
India, Kerala, Idukki, Coop HOPS
Origin Chocolate Factory
Switzerland, Zurich

Aromas and notes
Citrus: orange .
Floral : jasmine.
Fruity : date, red fruits .

Variety of cocoa
Theobroma cacao L, cv. Trinitary.

Cocoa mass, cocoa butter, raw cane sugar, cocoa nibs.
May contain possible traces of milk, nuts, sesame, gluten and peanuts.

Dietary labels

More information

The Garçoa team is made up of four women from Zurich. Each of them has a unique profile, which makes for the diversity of the company. But they all have one thing in common: a passion for chocolate.

Garçoa's philosophy is quite simple: Bean-to-Bar, Single Origin-BIO, fair-trade and transparent chocolate. As a result, they are able to work the beans and create chocolates with character that bring cocoa, variety and terroir to life.

All the ingredients used come from organic farming. What's more, they know the cocoa farmers personally, as well as their history and environment. This close relationship with the producers allows Garçoa to control the quality of the cocoa beans and guarantee that the work carried out is remunerated at its fair value.

Garçoa chocolates are made using only cocoa beans and raw cane sugar, with no additives or other ingredients added. Nor do they use any additional cocoa butter. Firstly, because they want the chocolate they produce to retain only its natural fat content. Secondly, because they don't want to alter the taste of their Single Origin chocolates with cocoa butter from a different region. This gives Garçoa chocolates a unique melt-in-the-mouth consistency. The ultimate aim is to bring out the flavour of every cocoa in every bar.

Garçoa also places great emphasis on the design of its bars. Taste is not just an aroma, but also a surface and a shape. The texture thus becomes a new dimension of the taste experience and acts on the deployment of the aromas.

What's more, they also want to reflect the flamboyant colours of the cocoa pods. And it's these that have inspired the packaging for their chocolates: the minimalist way in which the beans are processed, combined with the diverse and fertile environment of the jungle. A real pleasure for your eyes and your palate...


L'Inde se trouve en dehors de la ceinture classique de culture du cacao et pourtant, on y cultive également le cacao. La région d'Idukki se trouve au sud du Kerala, où il fait si humide et si chaud que le cacao y trouve une place parfaite pour pousser. Par contre, dans les conditions du Kerala, la fermentation et surtout le séchage des fèves de cacao constituent un véritable défi.

Les producteurs de l'organisation HOPS à Idukki cultivent le cacao dans des systèmes agroforestiers très diversifiés avec des noix de coco, de la muscade, du poivre, de la vanille, du caoutchouc, du curcuma, de la cannelle et de nombreuses autres cultures.