Chocolate.
It is so much more
than just a bar of it.
It all starts with a seed. Like anything, right? The seeds inside the cacao fruit to be precise. These seeds are taken out of their fruits, fermented together with their sweet pulp and then sun dried.
​
The fermenting and drying is crucial for the flavour development of the final chocolate. And therefore, in the case of our high quality beans, done by a farmers cooperation.
We mostly craft with beans from the Dominican Republic (a tropical island in the Caribbean). There are a lot of organic certified farmers there who grow the trees, harvest the fruits, cut them open with a manchette and sell the wet beans to a farmers cooperation nearby.
​
​
They arrive in sacks of 70kg in the harbour of Amsterdam where we pick them up. Then, its on to the craft!
​
We create a roasting profile, based on the bean itself and the product we are looking to make.
​
After roasting comes cracking, winnowing, stone grinding, conching, tempering, moulding and packing.
​
Sounds like a lot? It is!
​
We are one of the few in the Netherlands who actually craft all the way from the beans. It's a lot of work but also makes our chocolate very special and our craft a very exciting and personal one.
​
​
Chocolate with its' own true
identity.
