bean-to-praline
from bean to cocoa praline
the origin of Takamanda cocoa
Our journey begins in the heart of the Cameroonian jungle, from where the raw cacao is sourced as naturally as possible. The cacao beans don't come from plantations, but are harvested in small quantities from wild populations. This makes an important contribution to preserving the natural rainforest and supporting local businesses.
The cocoa can be carefully peeled and fermented in Cameroon before being prepared for further transport to Germany. In some cases, the value creation of the raw cocoa also takes place in Germany via certified suppliers.
A fundamental component of Takamanda cocoa is the use of regional fruits to refine the raw cocoa. Emphasis is placed on fruits grown in Germany to create the perfect mix of exotic cocoa and regional sweetness.
In our small manufactory near Freiburg, Takamanda cocoa products are handcrafted, carefully refined, and lovingly packaged. We are continuously working on new recipes and unique products.
The finished Takamanda cocoa products are a special treat for connoisseurs and are excellent with a cup of coffee or a glass of wine. Due to their gentle processing and the preservation of nutrients in the cocoa, they are also rich in antioxidants, vitamins, and are gut-friendly.
