WE TURN BEANS INTO JEWELS
For a number of years now the entire production cycle has been carried out in-house.
By using completely renovated historic machinery, we can still make chocolate using artisan techniques and with same passion.
The beans are pampered at every stage and it only through know-how, care and love that they are transformed into lasting emotion.
Careful roasting is essential to extract the full flavour of the cocoa.
This is followed by grinding and cleaning to produce the real gems of cocoa, the nibs.
We only use the finest cane sugar and sometimes natural vanilla from seed pods in our excellent Crù, while lecithin is only used in technical chocolates, namely those used to make pralines or hollow shells.
Careful ripening for about a month in special chambers allows the chocolate to mature its antique flavours.