Inspiration

Passion from the Heart of Cocoa

Fino de Aroma in Every Valchikovsky Piece In a world where flavours drown under mass production, we guard the last whispers-Fino de Aroma cocoa. Certified by the International Cocoa Organization, these beans come from the Amazon and Orinoco basins in Colombia, Ecuador, Peru. Only 8% of the harvest earns the badge: fruity, floral, woody, malt-kissed, caramel-soft. Last year Colombia lost twelve percent of its crop; the crates arrived lighter, yet we roasted every gram.

We hand-pick, then roast low-until the aroma starts to sing, quiet at 118 Celsius. That's when master stops: a second later it's bitter. No factory whistle-just nose and wristwatch.
Valchikovsky is chocolate made mostly single-origin: beans that remember their soil. Sourced straight from suppliers who still ferment by feel, dry by sun, hand down the trick like bread. High cocoa-butter keeps the finish long; cane sugar and real vanilla let the land speak.

Spices aren't decoration-they're amplifiers. Szechuan pepper scratches the citrus of Peruvian beans; saffron draws out Columbia's woody hush; cardamom and rose deepen what's already there. Chili truffle nods to Maya potions-cocoa plus fire, once thought divine. Lavender with forest berries tastes of Provence meadows and Alpine snow. Basil-lemon is Mediterranean salt on warm skin. Vodka, parsley, pink pepper-bold, fresh, like a dare.
Every flavour is design: we taste, adjust, let memory do the rest. Valchikovsky isn't product; it's postcard from a world we're keeping alive-one family farm at a time. Taste it. Remember the smell.