From the sun-drenched cacao groves of Ecuador to our stone-grinding mills in the heart of Belgium — we coax soul out of every single bean.
Four principles guide every bar we make — and every bean we choose to source.
Every bar traces back to a single farm. We name the grower, the region, and the harvest year — terroir matters.
Granite melangeurs run for 72 hours, gently coaxing flavour rather than forcing it. No shortcuts. No haste.
We pay 3–5× the commodity rate, directly to farmer cooperatives. Better cacao starts with a fair price.
Just 48 bars per batch. Hand-tempered, hand-wrapped, signed and dated by the chocolatier who made it.
Cacao is a temperamental tree. It grows only within twenty degrees of the equator, under the shade of taller trees, in soil rich with the leaf-fall of a hundred generations.
We travel to the farms ourselves. We taste the pulp around the seeds. We meet the people who do the patient, unglamorous work of fermenting and drying — because that is where ninety percent of a chocolate's flavour is born.
Roasting is the first decision a chocolatier makes — and the most important. Too hot, and the delicate floral notes burn off. Too cool, and astringency lingers. We roast bean by bean, profile by profile.
What follows is winnowing, grinding, conching, tempering — a four-day choreography of heat and patience. The result is chocolate that tastes of where it came from, not just what it is.
If you are new to single-origin chocolate, start here. Each tells you something different about what cacao can be.
Bright red-fruit acidity, notes of raspberry and citrus zest, with a long, almost wine-like finish.
A classic. Deep cocoa, toasted hazelnut, jasmine on the finish. The chocolate that changed our minds.
Unexpected. Coconut cream, dried banana, a whisper of black pepper. Unlike any chocolate you have tried.