We pay particular attention to the selection of our beans and the plantations from which they originate.
We work exclusively with plantations that practice sustainable cocoa cultivation.
We check the cocoa trees that produce our beans in order to use only unmodified ancestral varieties.
Far beyond simply identifying the country of origin of our beans, we work exclusively with terroirs or estate vintages.
Therefore, our cocoa beans come from a natural region, gustatively homogeneous, where there is real know-how to grow them.
The chocolates we make bear the date of the harvest of the cocoa beans.
Effectively, the climate influences the taste of the beans from season to season. According to the country, the region or the climate, the harvest doesn’t take place at the same time.
The vintage is therefore a benchmark for us, because it allows us to judge the evolution of cocoa in relation to the local conditions of the harvest year.
The know-how of Millésime Chocolat has been awarded internationally on several occasions :
the Gault & Millau, the Sial Innovation Awards in Paris, the International Chocolate Awards in the United States, England and Italy, the International Organic Awards in London, the Chocolate Awards in Singapore, a Eurotoques member, and more…
