BELIZE 47% BAR

Our single origin chocolate is sourced from one country, one region, and even one single Cocoa farm.
 Like fine wine or cheese, each cocoa plant has its roots; an origin that gives it its typicality. A taste that connoisseurs — you, soon! — work to identify with pleasure.

HAVE YOU EVER HEARD OF “TERROIR”?

It comes from the Latin word terra (Earth). Terroir is defined by the nature of the soil: its exposure to sun, wind, and rain; interactions between the species within its tissues; the impact of local yeasts and bacteria on the eventual fermentation process. Terroir is a cultural consideration that dictates local styles of planting, maintaining, harvesting, storing, and preparing crops like cocoa beans.
Many chocolate lovers are convinced that the quality of a chocolate depends solely on its cocoa percentage. In our opinion, this is only one criterion to consider, and further, it seems less essential to the complexity of the flavor than terroir.
That is why we have leveled each of our dark chocolates at 72%, so that you can experience the nuances in flavor without thinking about percentage. And trust us… what you will find in each of our couvertures will blow your mind.

Xibun River Estate, in the middle of which stands a Mayan archaeological site, is located in the center of Belize. The land is fertile, watered, and — although not certified — does not receive any herbicides or pesticides. The cocoa trees arrived from Trinidad, Costa Rica and Ecuador in the 1970s and were left to decay at the beginning of the 21st century. But since 2014, Valrhona has helped to rehabilitate the plantation and restore its Belizean richness.

Visit the plantation

Frédéric is our international award-winning chocolatier. Trained at Fauchon (Paris, France), one of the most high end caterers, he opens his first store in 1994 in Fontainebleau, France.

PASTRY CUP WORLD WINNER, 2013 (as President of the French Team) – PASTRY CHEF OF THE YEAR, France, 1999 and 2007 – President of Les Relais Desserts, 2003-2018 – Vice president of the Pastry World Championship, 2021. Shops and corners in Kyoto and Tokyo, Japan – Berlin, Germany – Tunis, Tunisia.

Discover Frédéric’s full chocolate story

Though recycled, compostable, and fit to minimize packaging, our sleeves remain simple and elegant. With less waste and less postage, we are certainly not here to show off. We work everyday to find better solutions and new ways to make our products sustainable.

BAR SLEEVE
Crownboard Craft CRAFT cardboard, made out of 100% primary wood fibres, produced in Sweden. Certified in accordance with ISO 9001, ISO 14001, ISO 50001, FSSC 22000. FSC CoC & PEFC CoC available. FLOW WRAP
100% plant-based cellophane (Natureflex), compostable and biodegradable, produced in France.

Milk chocolate couverture (47% cocoa minimum, pure cocoa butter) – Sugar, cocoa butter, cocoa beans from Belize, whole milk powder, brown sugar, emulsifier: sunflower lecithin, natural vanilla extract, vanilla.

2.12 oz | 60g

May contain gluten, nuts, egg, soy.
Made in a facility that uses milk.