DID YOU KNOW ?
The cocoa beans used to make our couverture chocolate come from our own plantations in Ecuador.
In our opinion, there can be no good chocolate without a search for fairness, human and environmental.
Respect for men, women and children. Respect for the lands and their perpetual cycles, for their prosperity, for us but also for generations to come.
That’s why we decided to become a cocoa farmer.
Thus the cocoa beans used for the manufacture of our couverture chocolates * come from our own plantations in Ecuador, in order to guarantee you respect for the entire chain of the voucher.
Our chocolate is thus pampered throughout the transformation process to offer you a good taste, good quality, at the right price for good times to share in good company while having a good conscience.
Because consuming good is giving a vote for a sustainable future.
* except products mentioning a different cocoa origin.
in the heart of our plantations
6 videos to find out everything!
Immerse yourself in the heart of our plantations in Ecuador, and discover in 6 videos, all the stages in the cultivation of our cocoa. Respect your environment, respect what nature gives, show patience and be endowed with immense know-how ... From the birth of the cocoa tree to dried beans, cocoa cultivation is a long and rigorous process.
Episode 1: The Birth of Cocoa Trees
From the nursery to the first pruning, giving birth to cocoa trees and then growing them requires real know-how.
Episode 2: The cocoa tree cycle
The flowering of the cocoa tree develops in cyclical stages and requires constant monitoring to ensure the quality of the cocoa.
Episode 3: The Cocoa Harvest
The gestures are precise, to carefully harvest the pods and collect the bunches of beans.
Episode 4: Fermentation and drying of cocoa
This is the most important and demanding step to reveal all the aromas of cocoa.
- 1200 Average number of cocoa trees per hectare in our plantations
- 70Varieties of fruit trees growing on our haciendas to promote biodiversity
- 50The average number of beans in a cocoa pod
- 58The number of cocoa beans to make 100 g of 70% cocoa chocolate
Ferment / dry
This is a crucial moment when the aromas and power of cocoa are born. The intensity of our cocoa is based on this step. Each day, the beans will be turned and checked again to ensure that the fermentation takes place perfectly and evenly. A real work of goldsmith!
Average number of cocoa trees per hectare in our plantations
Variétés d'arbres fruitiers poussant sur nos haciendas pour favoriser la biodiversité
Le nombre moyen de fèves dans une cabosse de cacao
Le nombre de fèves de cacao pour confectionner 100 g de chocolat à 70% de cacao
Each batch of cocoa is meticulously controlled and identified, a real guarantee of quality!