There are two special things about our Fine Extra Dark Chocolate: one is the high cocoa content of 73%, the other is the new breakdown into 36 extra fine pieces. After all, the wonderfully intense flavour should be allowed to unfold ideally. By ideally, we mean that the underlying notes of the West African cocoa harmonise perfectly with the multi-faceted fine cocoa from Ecuador, with its mild tanginess and gentle bitter note. A culinary picture-perfect dark chocolate. Chocolate mass The mixture of fine cocoa from Ecuador and West African cocoa creates a one-of-a-kind chocolate mass that is both bitter, but also melts delicately. Getting into shape: We use an unusual mould for our Fine Extra Dark Chocolate: a 100g mould with 6 × 6 ribbing and deep channels. This makes it easy to break and the smaller pieces allow for the enjoyment of the robust taste. Fine Extra Dark Chocolate on the go in Switzerland: Due to its nutritional value, dark chocolate was considered an ideal snack for soldiers and in 1876 had already established itself as part of the military's basic food package. Luckily, today, one doesn't have to join the army in order to enjoy dark chocolate. A trip to the supermarket will do the trick.