Bean to Bar

The highest quality of chocolate through the expression of its origins, origins that can be found in the quality of the cultivation and in the method of fermentation of cocoa until the processing in the laboratory, where strictly through the stone grind and aging, even at high altitude, overwhelming flavors are born; all the original hints of cocoa are respected throughout the processing that takes place slowly and at low temperature.

Maximum quality

To achieve the highest quality we work only small batches, at most 50kg of cocoa, we select the beans strictly by hand and toast each batch in a calibrated way, discovering the hidden scents of the precious beans. The slow stone grinding (minimum 72 hours) respects these scents, while the slow aging makes their flavor fully mature. A unique product to tell with every taste.

The highest quality of chocolate!

A unique product to tell with every taste.