Created by a team of connoisseurs
A jury made up of the finest and most seasoned “noses” judges each batch of cocoa beans on its various qualities. These connoisseurs of taste and aroma establish an aromatic profile based on around twenty criterias such as acidity, bitterness, notes of biscuit and caramel, hints of dried fruit and red fruit, and smoky or toasted taste, etc.
This is carried out in conches, large vats heated to 50-70°C in which the chocolate is stirred and smoothed for up to 72 hours.
This is when our chocolate is put into moulds to produce bars of different sizes.
The last stage of this slow artisanal process is the filling. The Maître Chocolatiers select the fillings – almonds, hazelnuts, coffee, orange, biscuit, speculoos cookie, crispy lace crêpe, coconut and liqueurs. The chocolate is now ready to be moulded into tablets.