We begin our chocolate making process by sourcing and importing raw
cacao beans, giving us control of quality and taste from start to finish.

In our factory, we clean and roast the beans. We separate the beans
by country and region of origin and roast them in small batches to taste.
We crack and shell the roasted beans into cacao nibs.

We grind the nibs into a rich brown paste called chocolate liquor in a
mélangeur-broyeur (granite mill). Then we refine the chocolate liquor
with crystal cane sugar and whole vanilla beans in the conche for up to 25 hours.

The final step is tempering and molding the chocolate into bars.
One bite reflects the attention, time, and care we invest in every batch.