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Ajala

‘Quality consciousness of a luxury chocolatier is the benchmark’ say Silvia and Filip Teply from the Czech Republic. They were inspired to create chocolate in 2014 in Brno after they received a special bar brought back by a friend from Guatemala. For the sake of chocolate both of them quit their careers, Filip as a graphic designer and Silvia is a specialized medic doctor.

By naming their bean-to-bar-baby AJALA , which translates into „awakening“ from a Mayan language, they wanted to make their first craft chocolate experience a self-fulfilling prophecy for their future customers. In the process, everything is handmade and no cacao butter is added. All aromas and essences of the cocoa are being enhanced by gently roasting every batch of beans and granting the cocoa mass time to mature, before it is moulded into bars. Only beans of highest standards from Belize, Ecuador, Madagascar, Tanzania, Haiti and the Dominican Republic are used. The packaging of their bars are handcrafted from New York, the ornamental Calico Wallpapers reviving memories of a grand Czech chocolate making tradition in the 1920s. AJALA has won many international prizes, all their chocolates are free from gluten, milk and soya.

Ajala

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