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Restaurants, Cafes & Bars
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The first Lindt Excellence made from 100% cocoa fruit – intensive cocoa note of the cocoa bean (82%) is combined with the subtle fruity, exotic and sour note of the pulp (18%). Without refined sugar – made with Koa Powder.
The Dutch startup Kumasi is partnering with us on impact making and validation in our farmer communities. Kumasi launched two drinks with Koa Pure as a base, one sparkling and one still. The bottles are available in selected shops in the Netherlands or online.
With a new pastry range, Oberweis demonstrates the latest trend in flavour and texture. The range includes macarons, cakes, ice cream, truffles, tartes and a croissant made with Koa Pure and Koa Concentrate. Most of the products are vegan.
The pioneer of Grand Cru chocolate continues to surprise with creative truffles, pralines and Luxemburgerli made from Koa Pure. With the Truffe Grand Cru Absolu, consisting only of cocoa beans and cocoa fruit, Sprüngli launched a world first.
Swiss chocolate maker Felchlin produces a 100% couverture – made only from cocoa beans and Koa concentrate. Felchlin also uses Koa Pure for its Cacao Ice Tea. The iced black tea with reduced sweetness also contains cocoa bean shells and fresh lemon juice.
Italian chocolate and gelato manufacturer Venchi offers an exotic and refreshing taste experience with its gelato range. Koa Pure serves as a basis for the cocoa fruit gelato, a gelato shake and a gelato praline.
Urban Lemonade from Switzerland combines Koa Pure with sirsak fruit for its lemonade. The result is an exotic, refreshing and natural beverage.
Koa Pure truly tastes great: exotic, light and fruity. By using Koa, I can be a part of improving the living standards of cocoa farmers – while making sure we utilise a valuable resource. On top of that, it’s really inspiring to be working with the Koa team and being part of their passion.
Gault Millau Chef of the Year 2019
Chef Fine Dining, The Restaurant at The Dolder Grand in Zurich
Koa is surely a door-opener for new ideas. However, I’m very excited about the story which helps cocoa farmers improve their livelihoods. The product gives me the confidence to do something good – for my guests as well as for the team of Koa in Ghana.
Michelin starred chef
Restaurant Truube in Gais, Switzerland
Koa is something very fine, harmonic and balanced. It has a fruity sweetness and exotic acidity. The fresh juice is full-bodied with a silky smooth and clear texture. The aroma is reminiscent of lychee, peach, pear and rainforest honey. A unique taste profile that will be pioneering for us pastry chefs.
Corporate Pastry Chef
Max Felchlin AG
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