Dark chocolate bar From fair trade and sustainable agriculture Votre sélection : Cameroun (68% de cacao)

Short-lived

In its Ephémère corner, Sigoji wants to launch the Ephémérides du cacao. The opportunity to make you discover by season, intense and unique tastes according to the mood of the chef .

Allergens: Soy

Cameroon Old Cocoa 100%

Woody and spicy , southern Cameroonian cocoa has a low degree of bitterness, acidity and astringency . The effect in the mouth is all roundness and delicacy . The chocolate bar made by Sigôji has a cocoa intensity of 100%.

Allergens: Soy

Cameroon 80%

Chocolate made from certain cocoa beans from Cameroon has a slight acidity that makes it unique. Its slight citrus taste makes it unique. With its 80 % cocoa Cameroon chocolate bar, Sigôji offers you an exceptional taste discovery of the terroir of this island.

Allergens: Soy

Cameroon 65%

Some lands in eastern Cameroon join give the same flavors as those of Tanzania. The local cocoa has a typical taste . On these soils of eastern Cameroon, the beans give off an incomparable purity . Sigôji puts its know-how at the service of this exceptional raw material to allow you to enjoy the magic of chocolate bars with 65% cocoa.

Tasting a bar of dark chocolate from Cameroon is like diving into the heart of the terroir of this central African country. The Cameroon bean is distinguished by its frank, direct and persistent taste . A chocolate with 65% cocoa , for a raw and intense pleasure.

Allergens: Soy

Quality as the only guide

In just a few years, Sigôji has made a name for itself among the great representatives of chocolate making in Belgium . Its title of " Chocolatier of the Year 2019 ", awarded by the prestigious Gault et Millau, perfectly illustrates this. Sigôji also won an award in 2017 at the national competition "La Vitrine de l'Artisan" intended to honor the best representatives of craftsmanship in Belgium. This recognition is above all a testament to Sigôji's desire to offer its customers refined products made from quality raw materials .

Sigôji: sharing emotions through chocolate

We all have a Proust madeleine , a smell, a flavor, a detail that recalls a memory or an emotion. Euphrasie Mbamba remembers perfectly what she felt when she ate chocolate for the first time. It is from this childhood emotion that the desire to become a chocolatier was born. Today, the desire to share is the main motivation of Euphrasie Mbamba and her team at Sigoji.

Sigôji, committed to chocolate that respects people and nature

Sigôji is one of the co-founders of the Club des Chocolatiers Engagés , which was created in 2020. The aim of this association is to enable cocoa bean farmers to manage their plantations according to good agricultural practices without the risk of suffering economic constraints. After the harvest, this involves promoting the fermentation and drying process of the beans in the open air to guarantee optimal quality .

Allergens: our chocolate bars may contain soy.

E Want to know more? Don’t hesitate to contact us !

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