Dive into the fascinating world of our artisan workshop, where each cocoa bean embarks on a meticulous journey to become exceptional chocolate. Discover the secrets of our expertise and the passion that drives every step of this delicate alchemy.
From bean reception to the finished bar, we reveal the behind-the-scenes of our transformation process, where tradition and innovation meet to create unique chocolates.
"True chocolate is born from the perfect alchemy between bean quality and respect for the transformation process. Each step is a promise of flavor."
- Master Chocolatier
Reception and Meticulous Sorting
Each bean delivery is welcomed as a treasure. Our process begins with rigorous examination to ensure only the best beans enter our workshop.
Initial Quality Control
Visual and olfactory examination of each batch to detect any imperfections
Weighing and Recording
Complete traceability from plantation to our workshop
Manual Sorting
Removal of damaged beans, impurities, and foreign objects
Roasting: Revealing the Aromas
Crucial step where the magic happens. Roasting develops aroma precursors and gives chocolate its unique personality.
We adapt the roasting profile to each cocoa origin, thus respecting the terroir and specific characteristics of each bean.
- Temperature : Between 120°C and 140°C depending on origin and bean destination
- Duration : 20 to 40 minutes for optimal aromatic development
- Monitoring : Constant control of color and aroma
Cracking and Winnowing
Roasted beans are cracked to separate the shell from the nibs, the noble part of cocoa.
The separation of the treasures
This delicate process yields pure cocoa nibs, free from shells, ready for transformation into cocoa paste.
Cocoa Nibs
Aromatic heart used for our chocolate
Shells
Valorized in agriculture or for infusion
Grinding and Conching: The Birth of Chocolate
The nibs are finely ground between granite stones to obtain cocoa paste, then long conched to develop smoothness and aromas.
The magic of transformation
During conching, the cocoa paste is stirred and aerated for several hours, sometimes several days, to obtain that characteristic velvety texture.
Aging and Packaging
Chocolate needs time to reveal all its complexity. We let our bars mature in controlled conditions before packaging.
Temperature
Maintained constant at 18°C for stable crystallization
Humidity
Controlled below 50% to prevent blooming
Ventilation
Protection against foreign odors
Quality Control: Our Commitment
At every step, our teams ensure compliance with the excellence standards that make our chocolates renowned.
Raw Beans
- Moisture content < 8%
- Absence of mold
- Homogeneous size
- Clean and frank aroma
Finished Chocolate
- Perfectly smooth texture
- Uniform shine
- Clean snap
- Balanced and persistent aromas
This journey into the heart of our workshop has revealed the passion and expertise that drive every step of transforming our beans into exceptional chocolate. From roasting to tempering, every gesture is designed to honor the work of our producers and offer you a unique sensory experience.