Why Does Artisanal Chocolate Taste Better ?

Why Does Artisanal Chocolate Taste Better ?

What is artisanal chocolate?

Artisan chocolate is crafted in small batches, often by hand, with a deep focus on quality at every step. Unlike mass-produced chocolate, it’s made by passionate chocolatiers who carefully select high-quality cocoa beans and take the time to do things right.

It’s about using the best ingredients, paying attention to every detail, and creating everything from scratch.

How our chocolate is made ?

First we receive the cocoa beans in bags from different farms across different countries (Colombia, Ecuador, etc.) then we roast them to accentuate the flavors but also to facilitate the separation of the shell.

After roasting, the beans are cracked and passed through a winnower. This is a machine that separates the brittle shells from the cocoa nibs inside. These nibs are then ground into a thick, aromatic paste which forms the base of all chocolate.

At this stage, we begin crafting the final recipe. Depending on the type of chocolate we want to create ( dark, milk, or white ). The final step is tempering: a precise process of heating and cooling the chocolate to give it a glossy finish and that perfect snap when broken. Once tempered, the chocolate is poured into molds, cooled, and ready to be wrapped. It is the final result of a careful, handcrafted journey from bean to bar.

These products are more flavorful, more nuanced, and of a higher quality than anything mass-produced. By working in small batches and starting from scratch, we’re able to preserve the integrity of each ingredient.

We use organic cane sugar, not just for its cleaner taste, but for its minimal processing and sustainability. And whenever possible, we turn to locally grown ingredients.

Take a look at all the chocolate treats we create : Here! 

Written by Titouan Saint-Gilles