The chocolate and its origins
The chocolate and its origins
Pure origin chocolate
Our chocolates come from native cocoa beans, particularly rare, known for their aromatic richness and their complexity.
Rediscovering chocolate
An ethical, transparent and faithful vision.
We see chocolate as a living material, inseparable from its origin, from the people who grow it and from the lands where it is born. Our approach rests on one simple requirement: respecting the cocoa at every step, from the selection of the beans to their transformation into chocolate. Each origin is chosen for its integrity, its genetic richness and its aromatic potential, then worked with precision to reveal its truest expression.
An honest chocolate, without artifice, true to the very essence of cocoa.
Our approach
Working cocoa with precision
We work with chocolates made from very rare native beans, selected for their genetic richness, their quality and their aromatic potential.
The final transformation is carried out with precision, to preserve the natural balance of the cocoa and reveal all its complexity.
Some of the beans we select go into chocolates regularly recognised by international juries, a recognition that above all highlights the quality of the terroirs and the work upstream.
Cocoa, a living product
Rich, complex, natural
Cocoa is one of the most nutritionally complex foods. It is naturally rich in minerals, polyphenols and antioxidants. Like any plant that grows from the earth, cocoa can naturally contain some elements present in the soil, including cadmium. Their presence varies with terroirs, varieties and farming practices.
In this context, our chocolates are checked regularly and strictly comply with the European standards in force. We consider chocolate an exceptional product, to be enjoyed with attention and moderation, with respect for its nature.
The origins
Three exceptional terroirs
One standard
From the heart of the Amazon to the Peruvian Andes and the sunny regions of northern Peru, we work with cocoas from three great terroirs.
Each has its own identity, climate and history. A diversity of expressions, united by the same standard: respect for living things and faithfulness to the terroir.
Vraem · Chuncho cocoa
Biodiversity and ancestral heritage
East of the Andes, the Vraem region is one of the terroirs richest in biodiversity.
Chuncho cocoa has been grown there for centuries, notably by indigenous peoples such as the Ashaninka community, who have preserved this variety for its finesse and complexity.
In remote areas, local communities grow cocoa in agroforestry systems woven into the forest, respecting natural balances.
This cocoa stands out for a rich aromatic palette, both subtle and expressive.
Cusco · Chuncho cocoa
Between history and altitude
In the heart of the Andes, the Cusco region offers a unique terroir.
In the Urubamba valley, known as the Sacred Valley of the Incas, Chuncho cocoa develops a particularly refined expression.
Grown in hard-to-reach areas, it benefits from rare natural conditions that combine altitude, climate and fertile soils.
This cocoa reveals great finesse, with low bitterness, a delicate acidity and great aromatic complexity.
Piura · Cacao Blanco
A luminous rarity
In northern Peru, the Piura region is the cradle of one of the most singular native cocoa varieties in the world: Cacao Blanco.
This rare variety stands out for the pale colour of its beans, the sign of a distinctive genetic heritage and a unique aromatic expression.
Grown in a sunny environment, in agroforestry systems rich in biodiversity and surrounded by fruit trees, this cocoa develops notes of ripe fruit, caramel and mild spices, with a particularly silky texture.
One philosophy
Many expressions
Whether it comes from the Amazon forest, the Andes or the northern regions of Peru, every cocoa we work with is selected for its genetic richness, its authenticity and its aromatic potential. These origins are the foundation of our creations: chocolates true to their terroir, their history and their nature, each revealing a unique expression of its terroir of origin.