For the sourcing and processing of the cocoa, we collaborated with Terre de Fèves, a French chocolate factory based in Vannes, France. All processing steps are carried out by Terre de Fèves, from the bean to the bar.
When we tasted the raw bean, we fell under the charm of its flavors that we wanted to work on.
We have chosen organic beans from Ecuador for their particularly fruity and tangy notes. They were then sorted, crushed and ground without roasting to obtain a pure cocoa mass.