Formulas and sheets
The chocolate
Couverture for brands, pastry houses and chocolatiers.
We make chocolate in Quito, bean to couverture. Single origin, and your own formula if you want one.
- 5
- references
- 2
- medals, Paris 2022
- 18
- months shelf life
From the plantation to the factory
Six steps. No intermediary.
The route of our cacao, from a tree to a block of chocolate in Quito.
01
The forest
Fino de Aroma cacao grows under shade in Ecuador, prized for its floral aroma.
02
The growers
We work with several cooperatives, such as UOPROCAE and its 500 families. Each one trains its farms towards Fairtrade and Organic certification.
03
The harvest
Pods are cut ripe and opened the same day. Each lot stays separate from here on.
04
Fermentation and drying
Wooden boxes, then drying beds under cover. This is where the aroma is decided.
05
The factory in Quito
Roasting, grinding and conching happen in Ecuador, on European equipment. The chocolate is refined to 25 µm.
06
Tempering and moulding
Tempered, moulded, cooled at 12 °C. The couverture leaves as drops, bars or blocks.
People and nature matter as much as the chocolate.
Traceability, decent work, fair pay, care for the forest. Quality and a fair price in the same bar.
