We do not compromise with chocolate. The use of high-grade cocoa beans produces a distinctive and long finish on the palate. Beware of chocolate that reveals its aromas too fast: the longer the finish, the greater the couverture. We have created three chocolate couvertures made from 100% pure cocoa butter. Each couverture is made from carefully-sourced cocoa beans with a guaranteed identifiable “vintage” – resulting in one of the best chocolates in the world.
Our unique dark couverture features a rich and complex profile with cocoa beans from Venezuela and Madagascar at its base. Venezuelan cocoa beans reveal a rounded and delicate aroma and offer a lasting aftertaste while beans from Madagascar boast a signature flavor marked by slightly tart, yet fine notes. This couverture reaches a perfect harmony of flavors with a strong personality that unites power, balance and lasting flavor. Its effect on the palate is typical of beans from the Carenero Island in Venezuela: powerful and intensely chocolatey at first which then transitions into notes of sweet honey. To finish, one can discern light citrussy notes specific to beans from Madagascar which then take on flavors of candied red fruit.
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 often 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.
