CHOCOLATE-COVERED COFFEE BEANS

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.

THE COCOA FARM | SOCIÉTÉ MILLOT

Andzavibe plantation is named after founder Lucien Millot (1906). Seated in North Madagascar, the dazzling 3,200 acre site is the heavenly kingdom of fresh vanilla, ylang, vetiver, patchouli and… cocoa. Our partner, Valrhona, has exclusive purchase rights to 1,500 acres of this certified organic plantation, and recently became a shareholder in the Société Millot. They employ about 800 workers — the majority of which are women — and support local schools in their work. Travelers are graciously welcome, if you happen to pass by.

VISIT THE COCOA FARM

THE COFFEE FARM | COOPERATIVE IGEGANIA

Ethically sourced directly from the Igegania Cooperative, a vibrant community with 1,057 small scale farmers in Kenya. Since 1966, Igegania farmers have poured their resilience, passion, and purpose into every bean, creating a product that embodies community spirit and empowerment in every bite.

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.

FRÉDÉRIC’S 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.

POUCH
Compostable kraft pouches are an excellent environmentally friendly alternative to petroleum-based plastics. These flexible pouches are lightweight and durable, which reduces shipping costs and overall carbon footprint. They come with a reclosable zipper to ensure that your product stays fresh.

SINGLE ORIGIN DARK CHOCOLATE Dark chocolate couverture (72% cocoa minimum, pure cocoa butter) – Cocoa beans from Madagascar, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.

5 oz (142g)

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