SLEEVE | BARS
Take a tasting trip to South America, Central America and on The Islands! Our 100% single origin chocolate bars will take you on a fantastic journey full of aromas.
BELIZE | 47% | DARK-MILK CHOCOLATE | Feel the wave rising: white flower and jasmin crest, then lush foaming floral swell. Belize cacao + milk + Tahitian vanilla, this unprecedented combination will convert dark chocolate fans…
MEXICO | 72% | DARK CHOCOLATE | Hard -almost burned- caramel taste, then peppery notes, licorice touch, yellow fruits acidity. A long lasting spell from Mexico, where Mayans and Aztecs made cocoa a drink of the gods.
BRAZIL | 43% | DARK-MILK CHOCOLATE | Sensations of infused black tea… scent of driftwood warming in the sun… It is Brazilian cocoa, its bitterness, tartness and tannic power, calmed by the bewitching force of milk.
ECUADOR | 72% | DARK CHOCOLATE | Think of flowers (jasmine? rose? up to you) and forest, undergrowth, cut grass, hazelnut… Fruits (banana, coconut…) make your eyes widen. This is lush Ecuador, the cradle of cocoa.
MADAGASCAR | 72% | DARK CHOCOLATE | Raspberry and/or citrus, definitely sour. Roasted and yet fruity notes. Heady anyhow. Madagascar is a « young » origin (ca. 1900). Hence this delicious impertinence !
DOMINICAN REPUBLIC | 72% | DARK CHOCOLATE | Ripe currant for the subtle acidity. Tobacco leaves. A camphorated and even mentholated haunting freshness. You owe it to a specific fermentation of the cocoa beans of Santo Domingo.
Smell the chocolate. Break a small piece and let it melt under your tongue. Give time to the chocolate to release its aromas. Enjoy. Repeat.
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?
BELIZE - MAYA MOUNTAIN CACAO - Yamwits Valley, Cayo
MEXICO - COMERCIALIZADORA DE SEMILLAS ALDAMA - Villahermosa, Tabasco
BRAZIL - M. LIBANIO AGRICOLA SA - Gandu, Bahia
ECUADOR - OSELLA S.A. Tambo, Guayas
MADAGASCAR - SOCIÉTÉ MILLOT - Andzavibe, Ambanja
DOMINICAN REPUBLIC - CONACADO COOPERATIVA - Joba Arriba, Espaillat
Frédéric comes from three generations of cattlemen-butchers. Trained at Fauchon (Paris FR), 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.
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.
N°3 - BELIZE 47% - 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
N°4 - MEXICO 72% - Cocoa beans from Mexico, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
N°5 BRAZIL 43% - M