after the beans,
the other ingredients
We believe that choosing the best ingredients available is a mark of quality. All our ingredients are certified organic.
The cacao beans are harvested in three different villages in the Las Lomas region in northern Piura, Peru.
The organic cacao butter comes from the Dominican Republic, the raw cane sugar is South American, and the milk powder is from the mountains of Switzerland.
Cocoa butter is the most expensive fat. Its price often encourages manufacturers to replace it with vegetable oils.
We have chosen our cocoa butter from the Dominican Republic. It's the only certified organic cocoa butter on the market today.
For its natural, exotic taste, we've chosen organic cane sugar from South America.
You'll find its characteristic light molasses taste in Las Lomas 42%.
Of course, the milk comes from our Swiss mountains, in the form of organic whole milk powder.
We have to use milk powder because you can't mix liquid milk directly into a chocolate. That would make it hard and inedible.
the various stages
On arrival, the beans are quickly steamed to exclude any microbiological problems or impurities, insects, etc...
They are then roasted evenly, at a low temperature, to avoid any loss of quality.
The beans are ground in three stages to a thickness of just one micron, giving the chocolate an incomparable smoothness.
The mixture is mixed in the conche. In a round conche for milk chocolate. The round conche ensures that the chocolate mass does not rise too high in temperature, and prevents the milk powder from caramelising.
The conching process
A round conche is used for conching milk chocolate. This prevents the milk from caramelising during this process.
For dark chocolate, a longitudinal conche is used. As the hours pass, the flavours in the chocolate unfold, and after 72 hours they are fully developed.
It was an exciting time, with each time slot bringing its own discoveries, of which here are the main ones:
After 24 hours, we're in the middle of the forest, fruity, woody, completely wild...
After 48 hours, the passion fruit, an incredible moment...
After 60 hours, the passion fruit fades, giving way to a fuller body.
After 72 hours, the fruit remains, delicate, the roundness expresses itself, this chocolate will be perfect to accompany our assortment.