We craft our chocolates to express the terroir of where our cacao trees are grown. Right along the Northern part of Venezuela sitting alongside high altitudes facing the Caribbean Sea, creating the perfect balance of sunshine, shade, and sea breeze; we source from farmers growing the rarest varieties of cacao in this region. After careful drying and fermentation, our cacao beans are roasted and conched at a small facility near the plantation to best preserve the natural aromas and unique earthy and nutty tasting notes of the chocolate. In Hong Kong, each piece of chocolate is handcrafted and made to order infused with ingredients from different corners of the world such that in one bite you can stroll down the Gardens of Versailles and enjoy the tropical sunshine of the Caribbean Sea.
When wine or whisky are stored in an oak barrel, it extracts aromas from the wood and draws them into the alcohol. When aging chocolate with other aromatic foods, a similar magic unfolds.
We travel around the world in search of the most iconic flavors to age and infuse our chocolates with. In each case, the cacao butter extracts these pleasing aromas from the aging vessel filled with French Rosebuds or Wuyi Mountain Da Hong Pao tea, and the flavor of the chocolate is accordingly transformed.
The value of this aging approach, as opposed to merely adding flavorings or chemical compounds at the point of production, is the subtlety and elegance of the aromas that are achieved in our chocolates.