Il ne peut pas y avoir de bon chocolat sans une recherche d’équité, humaine et environnementale.
In our opinion, there cannot be good chocolate without a search for human and environmental fairness.
Respect for men, women and children. Respect for the lands and their perpetual cycles, their prosperity, for us but also for generations to come. This is why we decided to become cocoa farmers .
Thus the cocoa beans used for the manufacture of our couverture chocolates* come from our own plantations in Ecuador, in order to guarantee respect for the entire chain of goodness. Our chocolate is thus pampered throughout the entire production process. transformation to offer you good taste, good quality, at the right price for good times to share in good company while having a clear conscience.
Because consuming good food means voting for a sustainable future. *except for products mentioning a different cocoa origin.
All our couverture chocolates are made with cocoa beans from our own plantations in Ecuador and are guaranteed 100% pure cocoa butter.
12 videos to learn everything!
Immerse yourself in the heart of our plantations in Ecuador, and discover in 12 videos, all the stages of growing our cocoa. Respect your environment, respect what nature gives, be patient and have immense know-how... From the birth of the cocoa tree to the dried beans, cocoa cultivation is a long and rigorous process.
EP01
The birth of cocoa trees
EP02
Cocoa tree cycles
ep03
Fermentation and drying of cocoa
From our plantations to our stores
Our plantations
Our plantations are located in Ecuador, in South America, in the Guayaquil region which has ideal conditions for the development of cocoa trees. What makes the difference ? The know-how of our planters, passed down from generation to generation to preserve the traditions of good cocoa.
Plant
Bring cocoa trees to birth then make them grow in the cycle respectful of their land for sustainable chocolate. What matters to you, matters to us. So, we apply thoughtful, reasoned cultivation methods that respect the country's biodiversity . Thus, we respect this exceptional terroir in Ecuador.
To take care
Pruning, irrigating, monitoring , there is no shortage of care to be provided to ensure the good quality of our cocoa. Our plantations are as pampered as you are!
1200
Average number of cocoa trees per hectare on our plantations
70
Varieties of fruit trees growing on our haciendas to promote biodiversity
50
The average number of beans in a cocoa pod
58
The number of cocoa beans to make 100 g of 70% cocoa chocolate
Hull
Shelling is a very impressive moment where the cocoa beans are extracted from the pod . Once the pods are hollowed out, they are used in compost to enrich the soil. And the land is landscaped to drain better and save water. Everything is designed to preserve natural resources!
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. Every day, the beans will be turned and checked again to ensure that the fermentation takes place perfectly and evenly. A true work of art!
Bag and transport
The fresh dried beans are checked by our experts, bagged and referenced. It took about 210 days from the appearance of the flower on the tree to the bagging. Patience is good, we can never say it enough!
Carry
The cocoa beans arrive by boat to the workshops which will transform them into cocoa mass. But there are still many steps before your chocolates are born...
