Tablette chocolat noir du Cameroun From fair trade and sustainable agriculture Votre sélection : Cameroun (68% de cacao)

Short-lived

In his Ephemeral corner, Sigoji wants to launch the Cocoa Ephemeris. The opportunity to make you discover by season tastes , intense and unique 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 round and delicate . The chocolate bar made by Sigôji has a cocoa intensity of 100%.

Allergens: Soy

Cameroon 80%

The chocolate made from certain cocoa beans from Cameroon has a slight acidity that makes it unique. Its citrus flavor makes it unique. Through its Cameroonian chocolate bar with 80 % cocoa , 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.

To taste a bar of dark chocolate from Cameroon is to dive 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 raw and intense pleasure.

Allergens: Soy

Quality as a guide

In a few years, Sigôji has made a name for itself among the great representatives of chocolate in Belgium . Its title of " Chocolate Factory of the Year 2019 ", awarded by the prestigious Gault et Millau, illustrates this perfectly. Sigôji was also awarded in 2017 during the national competition "La Vitrine de l'Artisan" intended to honor the best representatives of craftsmanship in Belgium. This recognition testifies above all 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 brings back a memory or an emotion. Euphrasie Mbamba vividly remembers how 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, is committed to a 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 purpose of this association is to enable cocoa bean growers to manage plantations according to good agricultural practices without the risk of suffering economic constraints. . After harvest, this includes promoting the process of fermentation and drying of the beans outdoors to ensure optimum quality .

Allergens: our chocolate bars may contain soy.

E want to know more? Do not hesitate to contact us !

Do you have any questions before ordering? Contact us , we will answer with pleasure!