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    Dizajn bez názvu (3)
    Čokoláda Madagarskar 65%, Rafa Gorrotxategi, 70g
    Skladem
    279 Kč
    22450
    Dizajn bez názvu (8)
    Čokoláda s pistáciemi 45%, Rafa Gorrotxategi, 100g
    Skladem
    199 Kč
    21511
    Dizajn bez názvu (11)
    Čokoláda Šalamounovy ostrovy z uzeného ovčího mléka 55%, Rafa Gorrotxategi, 70g
    Skladem
    279 Kč
    22451
    Dizajn bez názvu (14)
    Čokoláda Venezuela se sidrou 70%, Rafa Gorrotxategi, 70g
    Skladem
    299 Kč
    22449
    velikost fotek na web (13)
    Instantní kakao, Rafa Gorrotxategi, 400g
    Skladem
    299 Kč
    21517
    Dizajn bez názvu (48)
    Kokosové bubliny, San Andrés, 150g
    Skladem
    149 Kč
    22221
    Dizajn bez názvu (19)
    Mléčná čokoláda, Terra Cacao 42%, Rafa Gorrotxategi, 100g
    Skladem
    199 Kč
    21516
    Dizajn bez názvu (55)
    Ovoce v čokoládě, San Andrés, 12g
    Skladem
    12 Kč
    21907
    CHBO13 Marmolate con Turron de Jijona 120 g 570x600 1 600x600 c
    Pablo Garrigos Ibanez/Mandle v čokoládě 120g
    Skladem
    499 Kč
    4829
    Dizajn bez názvu (25)
    Pralinky, Rafa Gorrotxategi, 75g
    Skladem
    299 Kč
    21994
    velikost fotek na web (14)
    Rafa Gorrot./Cacao 100%, bez cukru 400g
    Skladem
    299 Kč
    209852
    Dizajn bez názvu (15)
    Rafa Gorrot./Čokoláda Venezuela 85% Las Bromelias
    Skladem
    279 Kč
    4736

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    35 items total
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    Chocolates is a subcategory of over 30 products, at its core represented by the premium single-origin chocolates of the Basque master chocolatier Rafa Gorrotxategi - from Madagascar (65 %), Venezuela (70 % and 85 %) and an unusual speciality made with smoked sheep's milk from the Solomon Islands, complemented by instant and 100% unsweetened cocoa. The range is extended by coconut bubbles and fruit in chocolate from San Andrés, almonds in turrón and chocolate from Pablo Garrigos Ibanez, and luxury pralines with white caramel chocolate and salt from Sal de Ibiza.

    How to find your way around this category

    Rafa Gorrotxategi single-origin chocolates come from a specific cocoa-growing region and carry a percentage indicating the cocoa content - the higher the percentage, the more bitter and intense the flavour. Terra Cacao milk chocolate is a milder, sweeter option. Coconut bubbles and fruit in chocolate from San Andrés are practical smaller treats. Sal de Ibiza pralines combine white caramel chocolate with salt for a sweet-and-salty contrast.

    For lovers of dark chocolate choose Venezuela 85 %, for a milder flavour the pistachio or milk version.

    Overview of the single-origin chocolates

    Chocolate Cocoa content Character
    Madagascar 65 % Fruity, pronounced acidity
    Venezuela with cider 70 % Balanced, complex
    Venezuela Las Bromelias 85 % Very bitter, intense
    Terra Cacao milk 42 % Mild, sweeter
    Solomon Islands 55 % Unusual, made with smoked sheep's milk

    You will always find the specific weight and exact composition in the detail of the individual product.

    Who Rafa Gorrotxategi is

    Rafa Gorrotxategi is a respected Basque master chocolatier, known for his bean-to-bar approach - that is, processing the cocoa beans from source through to the finished bar in his own workshop. His chocolates are single-origin, which means that each one comes from a specific growing region (Madagascar, Venezuela) and reflects its unique terroir, much like a quality wine.

    Try the Solomon Islands chocolate made with smoked sheep's milk as an original experience - it combines the sweetness of chocolate with an unusual smoky, milky undertone.

    Frequently asked questions

    What does "single-origin" mean for chocolate?
    It means that the cocoa comes from one specific growing region, which gives the chocolate a distinctive, unique flavour profile, much like wine from a single vineyard.
    Which cocoa percentage should I choose?
    A lower percentage (42-55 %) means a milder and sweeter flavour, a higher percentage (70-85 %) a more bitter and intense profile with less sugar.
    Who is Rafa Gorrotxategi?
    He is a respected Basque master chocolatier who processes cocoa beans using the bean-to-bar method and makes premium single-origin chocolates.
    What is the difference between instant and 100% cocoa?
    Instant cocoa contains sugar and is intended for quickly preparing a drink, while 100% cocoa is pure, unsweetened and better suited to cooking or baking.
    What are Sal de Ibiza pralines good for?
    As a luxury dessert or a gift - they combine white caramel chocolate with salt for a pronounced sweet-and-salty contrast.

    Subcategories and related products

    Sweets
    An overview of all sweet specialities
    Turróns
    Traditional Spanish nougat
    Biscuits
    Classic and savoury biscuits

    Good to know

    What matters in practice

    The cocoa content and your preferred intensity of bitterness.
    Also: a higher percentage means a more bitter and intense flavour.

    What we base this on

    Information from the producer Rafa Gorrotxategi and his bean-to-bar approach.
    Also: we verify the specific cocoa content and weight for each individual product.

    Where the limits are

    The stock availability of individual origin chocolates may change.
    Also: you will find the current status in the product detail.

    What this category does not cover

    Turróns or biscuits.
    Also: you will find those in the corresponding categories.

     

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