Takana Chocolate is the first Belgian raw chocolate! Made by Dorothee in her Brussels workshop, it is named after the ancestral tool used by the Amerindian Kichwa people to grind cocoa beans in order to extract their ultimate essence.

Pure and intense in taste, with a texture that is both granular and melting, this chocolate gives us the true taste of unroasted beans. Artisanal production, ethical approach, high quality healthy and organic ingredients, unrefined sugar, each decision taken by Takana is always more respectful of its first goal: to be connected to the values at the origin of the project.