La Baleine à Cabosse Chocolate

Mexico – El Vado

Once upon a time, in the heart of the Mexican Chiapas, there was a small village called El Vado. In pre-colonial times, cacao was everything in this region: a prized food, an offering to the gods, and a form of currency. In the village of El Vado, we work with fourteen families who cultivate "mountain cacao" on the shaded slopes of the Sierra Madre. They place particular importance on the fermentation of cacao beans, a process that plays a crucial role in the final taste of chocolate. The result is a dark chocolate with fruity and spicy notes, slow to unveil its richness before fully enveloping you. This chocolate is made with pure cocoa butter and contains no lecithin or additives.

Colombia – Sierra Nevada

Once upon a time, in the Sierra Nevada de Santa Marta—one of the highest coastal mountain ranges in the world with an incredibly preserved biodiversity—lived the Arhuaco people, one of the few remaining pre-Columbian civilizations in South America. Driven to the mountains by conquistadors and later by drug traffickers, they are now reclaiming their sacred connection to the Caribbean Sea. Over centuries, they have continued to cultivate cacao, preserving ancient varieties with notes of licorice, lemongrass, and sesame, which we now bring to you in this chocolate bar. This chocolate is made with pure cocoa butter and contains no lecithin or additives.

Special Edition – India Noir Lactée

Once upon a time, in southern India, lay the world’s spice capital: Kerala. The tradition of cacao cultivation here dates back to the 18th century when the first cacao pods were imported from Africa. To balance the spicy acidity of this cacao, we offer a 70% dark chocolate recipe… with a touch of milk! Our chocolate is made with pure cocoa butter and contains no lecithin or additives.

Peru – Chuncho

Once upon a time, at the foot of the legendary Machu Picchu, grew one of the smallest cacao varieties in the world: Chuncho. This tiny, nearly forgotten bean was on the brink of extinction until passionate producers and chocolatiers stumbled upon it, amazed by its smoothness and rich notes of dried flowers. In this sacred valley, cacao trees thrive at an unusually high altitude under the watchful eye of majestic condors. Here is our interpretation of these exceptional beans with their unique genetic profile. This chocolate is made with pure cocoa butter and contains no lecithin or additives.

Uganda – Rwenzori

These cacao beans come from the mythical Rwenzori mountain forest, one of Africa’s most important biodiversity reserves. Thanks to its many microclimates, this region is particularly suited to growing exceptional cacao. This 70% dark chocolate bar has a creamy texture and unfolds rich red fruit notes of grape, blackberry, and fig. Our chocolate is made with pure cocoa butter and contains no lecithin or additives.

La Baleine à Cabosse is an artisanal chocolate maker that prioritizes quality ingredients and an ethical approach, crafting fine chocolates directly from cacao beans. Each bar is the result of unique expertise—a sensory journey born from exceptional terroirs, where every origin expresses its distinct flavors and character.

La Baleine à Cabosse works closely with small producers, ensuring traceable, authentic chocolate rich in flavor, perfect for lovers of premium chocolate.

Each bar from La Baleine à Cabosse is an invitation to travel—a celebration of the unique terroirs and flavors of cacao from around the world.