Maître Chocolatier

Keeping the traditions and offering high end, handmade chocolate bars. To us, it’s all about getting the right balance between great taste, healthiness and ethically sourced ingredients.

An alliance of know-how, quality and fair play with our farmers. Our products are free of chemical, artificial flavor, emulsifier and conservative to ensure the purest degustation possible.

A passion.

Easy to make chocolate, hard to make a good one. We are putting effort dedicating our time and knowledges to share this passion and savoir faire with you. Being deeply attached to their craftsmanship, our chocolatiers make, mold, garnish and pack our bars resulting in a 100% Artisanal manufacturing.

Un chocolat d’exception.

The bean to bar process is a quality over quantity model in order to ensure high standards. Our Chocolatier ingeniously nuance our Colombian single origin cacao from Tolima with our inclusions. It’s with subtility that our masters blend and balance the taste, the ingredients are highlighted by the chocolate without altering the flavor.

A responsible commitment.

Our USDA organic certified cacao is harvested fairly respecting the traditions and the farmers, guaranteeing a cacao free of pesticides and GMOs.

Convinced that we can integrate optimal harvesting, developing, manufacturing and flavoring for the good of the heart, body and planet. We select growers who educate their children, fight against deforestation, and have an environmental impact on local communities. In order to grow and unite as one, we strongly support them.

Artisanal process and recipe development

Harvest.

The single origin cacao we have selected grows in a region of Colombia called Tolima. The cocoa pods are picked by hand, a cocoa tree can produce around 80 pods that mature in 4 to 7 months.The harvest happens two times a year from November to March and May to July.

Fermentation and Drying.

The fermentation process lasts about 4 to 8 days during this process the cacao beans develop their flavor and character. Without fermentation the cacao would be flavorless, combinations of savors are creating during this time. Those savors will give the future notes to the chocolate.
In order to reduce the moisture and avoid mold, the beans are sun-dried in open air on the ground or low tables.

Sorting and Cleaning.

Once dried the beans are checked and sorted on their size and quality. The sorting of the beans allows us to pick the freshest one and get rid of leaves and debris to ensure a pure cacao flavor.

Quality control.

When arriving in our atelier the beans are thoroughly checked and examined by hand. A sample is examined in a laboratory after each delivery to make sure that the quality matches our standards.

Roasting.

The roasting process is one of the most delicate for chocolate. The aromas will be released and concentrated. Depending upon the variety of the beans and the desired results, the times and the temperatures may vary. As the beans are roasting, their moisture is slowly decreasing and their color change to a dark brown.  The taste, notes and texture of the chocolate will be determined during this process.

Winnowing.

After cooling and being brittled by the heat, our machine breaks the beans separating the husks and the nibs. Nibs are small fragments of raw cocoa that will be refined.

Grinding.

The nibs, which contain about 50% of cacao butter pass through refining mills and are ground between steel discs creating a cacao paste. It’s the process of liquifying the nibs into cacao liquor.

Mixing.

Our ingredients are combined with the cacao paste to obtain the desired percentage and mixed with a rotating, kneading arms until the result is a homogenous, paste like mixture with a pleasant taste and texture. The exact quantity ratio is kept secret and it gives our chocolate his amazing flavor.

Refining and Conching.

This paste is ground for an extended time to obtain a fine mixture. It develops flavors and changes the texture during controlled temperature. This process ends when we obtain a homogenous and silk chocolate. Those two steps allow the separate flavors of each individual ingredients to combine and eliminate excess acidity.

Tempering.

The warm chocolate is place in a tempering machine that's controls the temperature so that it can be slowly and steadily cooled.  It enables a cell structure that results in a cracking and shiny chocolate... a sign of superior quality product.

Molding.

Our bars are molded in polycarbonate molds and average to avoid bubbles and get a flawless outside look.

Ingredients.

It’s now the time to sublimate our chocolate. Previously made in our atelier, our sea salt caramel, our nougat, the nuts and much more ingredients are arranged on the bars.