When it comes to chocolate, we never compromise. We exclusively use pure, single-origin cocoa in our couvertures; never blended cocoa couvertures, which result in average, everyday flavors. The use of high grade, single-origin cocoa beans produces a more distinctive and longer finish on the palate than blended beans. Beware of chocolate that reveals its aromas too fast: the longer the finish - the greater the couverture. We have created three single-origin chocolate couvertures made from 100% pur cocoa butter; as each couverture is made from a unique cocoa bean with a guaranteed identifiable "vintage":


70% Venezuela dark couverture

Since the 15th century, Venezuela has been consistently producing some of the highest quality cocoa beans in the world. From East to West along the shores of the Atlantic Ocean, one finds renowned fields of cocoa trees. We have selected the "Carenero superior" grade bean (Criollo type) from the Carupano region, from which the aromas are bright, spicy and flowery with an outstanding length that ends on a slightly bitter yet pleasant note.


40% Ivory Coast milk couverture

The Ivory Coast's reputation as a cocoa grower is largely founded on the sheer quantity of production rather than quality. The cocoa beans it produces are quite bitter - however, when used to make milk chocolate, the bitterness becomes an asset; it gives a perfect balance to the milk and sugar. We have selected a fermented Forastero variety with an "Ivory Coast Good Fermented" grade. Not too sweet, this cocoa produces a delightful, lingering aftertaste, reminiscent of Viennese pastries.


73% Bolivia dark couverture

Deep in the basin of the Amazon, thousands of dedicated independent cocoa farmers work their land to produce the finest cocoa beans in Bolivia. Being of a smaller size then most beans, the process of harvesting is much more challenging, but results in one of the top chocolates in the world. We use this scarce (2008 vintage) couverture of intense 73% dark chocolate to create our Large Z chocolate.These rare, Bolivian Trinitario cocoa beans impart wonderful hints of licorice and dried fruits to our largest chocolates.