From Farm to Bar

Cocoa from the Cameroonian Terroir

Plantation

In the heart of the fertile lands of Western Cameroon

Our estates are rooted in the Bangangté region, 285 km from Yaoundé and 25 km from Bafoussam. Blessed with mineral-rich volcanic soil—abundant in potassium, sodium, magnesium, calcium, phosphorus, and selenium—and a generous, warm, and humid climate, nearly 300 hectares of cacao trees flourish here under nature’s finest conditions.

A culture in harmony with nature

Guided by a deep respect for tradition and ecosystems, we cultivate cocoa with care and purpose. This approach, mindful of local biodiversity, ensures both the thriving of our cacao trees and the long-term health of the soil. The result? An exceptional cocoa, fine and aromatic, that embodies our commitment to a sustainable agriculture—proud of its roots, and focused on the future.

Birth of the Treasure

Pod Breaking

Pod Breaking: The Birth of a Precious Bean

Two to three days after the harvest, a meticulous ballet begins: with a precise motion, the pods are opened to reveal their treasure. The beans, still cloaked in their pearlescent pulp, are delicately separated, one by one. This first transition from nature to the human hand transforms the raw fruit into a substance promised to excellence.

The Virtuous Cycle: Where the Earth Regenerates

The husks, having fulfilled their noble purpose, are not discarded. Transformed into compost, they return to nourish the cacao trees, completing the circle of life. This philosophy of renewal is central to our ethos, where every element—from water management to soil fertility—is thoughtfully managed to respect the natural balance. The earth offers us its treasures; we return them with gratitude.

Sun and Patience

Drying

Drying: The Final Metamorphosis

On our traditional “Séco” drying racks, the beans undergo their final transformation. Slowly and patiently, under the Cameroonian sun, they shed their moisture to reveal their truest essence. From 60% down to 8% moisture, this is a journey of several days where each bean is purified and finds its true character.

The Rewards of Patience

• Manual sorting of imperfect beans.

• Enhanced longevity.

• Aromas preserved in their purest form.

The Aromatic Rebirth
From moist seeds emerge noble beans—a concentrated essence of our terroir and our expertise. Each dried bean becomes a promise, one of complex aromas awaiting only the skill of the chocolatier to fully blossom.

The Alchemy of Heat

Roasting

Roasting: The Alchemy of Aromas

In a delicate ballet of controlled heat (130°C), the dried beans are transformed into brown gold. Sugars caramelize, and aromas awaken. Within 15 to 45 minutes—depending on the bean’s origin and the desired profile—this magic unfolds, giving the cocoa its full and complete voice.

Honoring the Signature of Each Terroir

A light roast preserves fruity notes; a longer roast reveals deep cocoa tones. This precise gesture, a fusion of science and craft, unlocks the unique identity of every harvest. Our master roaster adjusts time and temperature with an intuition born of experience, ensuring our chocolates possess a singular aromatic complexity.

The Magic of Grinding

Grinding

The Revelation of Cocoa’s Soul

Under the steady, controlled action of mechanical grinding, the roasted beans slowly open to release their full aromatic intensity and reveal their unique texture. The crunch of the nibs gives way to a silken paste as warmth coaxes out the captive cocoa butter. This transformation gives birth to cocoa liquor—a noble substance where intensity and velvet texture unite, capturing the vibrant soul of the beans.

The Birth of a Unique Texture

Grinding defines the identity of the future chocolate. The fineness of the grind, adjusted with precision, dictates the sensory experience: a satiny texture for profound aromas, a coarser grind for delicate notes. This meticulous gesture reveals the unique character of each terroir, offering a first promise of the pure emotion the final chocolate will deliver.

The dance of the steel balls

Ball mill

The Ball Mill: The Ultimate Transformation

The ball mill unites tradition and modernity in the transformation of cocoa. Within its chamber, stainless steel balls rotate with mechanical precision, refining the cocoa liquor into a delicate paste. Through friction, the cocoa particles gradually release their cocoa butter, developing a texture of exceptional fineness. This crucial step ensures a perfectly controlled particle size, which is essential to the chocolate’s ultimate quality.

The Birth of a Supreme Texture

Inside this steel crucible, heat and motion transform the cocoa mass into a creamy, refined texture. With every rotation, the substance is refined, any grittiness is eliminated, and the aromas are intensified. The ball mill surpasses mere grinding: it homogenizes and elevates the cocoa, revealing its full depth. From this alchemy arises a unique velvetiness—the promise of an exceptional chocolate.

The art of supreme refinement

Conching

The Ultimate Sublimation

Conching is the decisive stage where the cocoa mass acquires its unique character. For hours, sometimes even days, this paste is kneaded, aerated, and heated with meticulous precision inside the conches. This continuous process gently coaxes out the final notes of acidity and bitterness, while allowing the finesse and roundness of the aromas to fully develop.

The Birth of an Exceptional Chocolate

This slow and masterfully controlled process—the true signature of the chocolatier’s art—refines not only the texture but also the intensity of the flavors. Each movement of the conch harmoniously melds the aromas, while the cocoa butter emulsifies to yield that highly-prized, velvety unctuousness. It is here that the chocolate reveals its noble and balanced character, promising an exceptional sensory experience.

The Art of Molding

Molding

Shaping Emotion

Molding is the moment when chocolate reveals its final appearance, taking on shapes that awaken the senses. The artfully tempered chocolate wave flows gently into the molds, sealing within them the captivating soul of the chocolate. Under slight vibration, air bubbles escape, guaranteeing a smooth and glossy surface, while the chocolate perfectly conforms to every detail of the mold.

The Birth of a Unique Creation

Upon contact with the cold, the chocolate sets in minutes, adopting a firm and crisp texture that preserves its entire aromatic complexity. Carefully unmolded, it then reveals its shine and perfect curves, ready to offer a memorable sensory experience where visual beauty meets gustatory intensity.

The Master’s Signature

Chocolate

The Ultimate Crystallization

After molding, the chocolate completes its transformation in the cooling chamber. In this rigorously controlled environment, the cocoa butter achieves its final crystalline structure. This crucial step gives rise to the essential qualities of exceptional chocolate: a clean snap, a perfectly smooth surface, and that characteristic shine which signals its perfect temper.

The Final Inspection

Before leaving the workshop, each chocolate undergoes a rigorous quality assessment. The chocolatier inspects every piece, both visually and by touch. They check the integrity of the unmolding, the sharpness of the designs, the complete absence of imperfections, and the specific sound it makes when lightly tapped. This final verification, distinctive of exceptional chocolates, guarantees a sensory experience worthy of the Maison’s promise. Only the pieces that pass this final test are dressed in their packaging, ready to reveal their perfection.