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Ajala

‘Quality consciousness of a luxury chocolatier is the benchmark’ says 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. Both of them quit their careers, Filip as a graphic designer and Silvia is a specialised medic doctor. Everything is made by hand at AJALA, which btw translates into ‘awakening’ (Maya-language). No cacao butter is added, all aromas and essences from the beans are being enhanced by AJALA with spices and nuts, if desired. AJALA uses only beans of highest standards from Belize, Ecuador and then from the ÅKESSON’S plantations in Madagascar, Tanzania, Haiti and the Dominican Republic to produce a chocolate with a content of 55-85% of cacao. Favourites are single-origin bars or with chili,nuts or sea salt. The packaging of their bars are also handcrafted from New York, the ornamental Colico Wallpaper wants to remind us and revive a grand Czech chocolate making tradition from the 1920s. AJALA has won many international prizes

Ajala

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