The Atelier blog

Cocoa, terroirs and craft

What we have learned from working with rare beans from Peru: their origins, their transformation, and what to know to choose a chocolate better.

Craft22 October 20265 min read

Artisan chocolate in Brussels: how do you recognise a real chocolate maker?

Artisan, Belgian chocolate, praline: what these words mean in Belgium, what the label must show, and the questions to ask a chocolate maker.

Craft1 October 20262 min read

With Bean to Bar, the chocolate maker starts from the bean; with Tree to Bar, from the tree. What each approach covers, and how the Atelier works.

Origins1 October 20262 min read

Grown in Peru for centuries, Chuncho is a rare native cocoa variety, carefully preserved. Its history, its terroirs and the chocolates it gives.

Composition1 October 20262 min read

An 80% bar does not always hold 80% bean. What the percentage counts, what it leaves out, and how to read a label.

Origins1 October 20262 min read

From sunny Piura in the north to the Andes of Cusco: three Peruvian terroirs and three rare cocoas. What sets them apart, from climate to taste.