- From 1974 a Story of forty Years in Africa -The quality of our chocolate starts with the work in the plantation, just like the quality of the wine begins in the vineyard. From the pruning of the cacao trees to the grinding of the roasted beans, each step has to be done with care, passion and love. It is this love for what we are doing, that is our biggest secret.
For those who love the purity of flavors: to taste our beans is like a journey through the scents of the plantation.
Tasting the pureness of our beans it is easy to understand the alive taste of our chocolate.
How to eat a cocoa bean, hold the bean between your thumb and index finger. Push it down lightly onto a hard surface. You’ll see the darker tegument fall away from the roundest part of the bean. Th row it away, as well as the bitter root. Pop the bean into your mouth to enjoy.
The ideal temperature for tasting our chocolate is 27-28ºC