The four varieties differ in taste but are united by their uncompromising quality. Only the best is good enough – from the selection of the cocoa beans to the refinement of the chocolate to the functionality of the packaging. This is how Jaclulu combines centuries of chocolate culture with the zeitgeist of today.

For weeks, the cocoa beans thrive in the South American climate and ripen under the Caribbean sun. After careful harvesting, they’re roasted on the spot, finely ground and conched for up to three days in the place where Switzerland was founded with a legendary oath. This is what shapes the chocolate’s character and makes it so aromatic.