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Henri Le Roux Chocolate Bars


>Goviro: cocoa 67%. Dark chocolate with Fleur de Sel de Guérande (Fine Breton salt), crêpe dentelle (crunchy very thin pancake) and caramelized almonds.

>Madagascar: cocoa 70%. Origin Madagascar. True, delicate, sweet and subtle.

>Ecuador: 70% cocoa. Very sweet at first taste, it leaves place to florals and woody notes with a slight touch of astringency.

>Perou: 74% cocoa. A well-balanced chocolate with beautiful long-lasting aromas.

>Alizé: cocoa 80%. Warm and voluptuous. A chocolate of character, ideal for coffee lovers!

>Force 9: cocoa 90%.  For bitterness lovers. Powerful but delicate. A perfect marriage of Venezuela and Madagascar cocoas.

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