Our couverture chocolates
Our chocolate couverture pastilles are made from specialty cocoas from six carefully selected origins: Colombia, Dominican Republic, El Salvador, Mexico, Ghana, Ecuador.
Each origin expresses a distinct aromatic profile—fruity, floral, spicy, intense—reflecting a terroir, a producer's expertise, and an agroforestry culture.
Some of these cocoas cross the Atlantic by sail, via cargo sailboats, significantly reducing CO₂ emissions. This consistency extends to our entire supply chain: nothing is left to chance, from bean to pastille.
Ten references, six origins, with an intensity range from 55% to 85%. Each couverture is formulated to meet the demands of professionals: precise tempering, stable behavior, assertive character.
Cocoa derivatives
We roast, grind, and press the beans ourselves in our factory to produce cocoa liquor, natural non-alkalized powder, and roasted and crushed nibs.
Raw ingredients, without correction or additives, that embody the full character of the origins we work with. For chefs who want to master the ingredients from start to finish.
Exceptional Pralines
French hazelnuts, Spanish almonds, cane sugar, sea salt, slow caramelization at the factory.
Three recipes: hazelnut, almond, or a blend of both.
Our pralines are generous in nuts and balanced in sugar, designed to be directly incorporated into all pastry and confectionery applications, without compromising on taste.