Our philosophy is to use as few ingredients as possible - only cacao beans and cane sugar - simply because we believe in making chocolate that is as true to its origin as possible. The variety, growth environment and post-harvest process each plays an important role in developing the unique taste profile of each origin. Therefore, we always look for growers that shares our passion for fine cacao and take pride in their work.

We buy cacao beans of high quality, so we wish to preserve every origins individual taste profile as much as possible when making the chocolate. Therefore, we slow-roast at low temperature to develop each origin in its own unique way. A good roast will develop the complexity of flavors while keeping it in balance, giving a long and clean aftertaste.