Venezuelan Single Origin Chocolate

Venezuelan chocolate is made with cocoa from one of the most respected fine cocoa countries, thanks to Criollo, the rarest and most delicate variety, low in bitterness and long on aroma. Expect dried fruit, sweet spice and a wine-like depth rather than sharp acidity. We stock two Venezuelan dark couvertures, from Valrhona and Callebaut.

Where Does Valrhona Source Its Venezuelan Cocoa?

From the Sur del Lago region, through Cacao San Jose, a family business producing cocoa since 1830 that has geolocated all of its plots since 2022. Valrhona's work in Venezuela goes back to the 1990s, rehabilitating ancient varieties such as Porcelana.

Which Venezuelan Couverture Should I Use?

Valrhona Araguani 72% is a Grand Cru, named after the Araguaney tree and the Guarani people. Callebaut's Botanical Venezuela 72% has a low fluidity, suited to ganache, fillings and large moulding such as Easter eggs and Christmas figures.