Over the years we have developed and created many unique, non-linear, roasting profiles for the different cacao that we use, and the same for the important conching process. These techniques, and the individualised profiles, improve the overall flavour development of the chocolate. But we believe we can do better.
We understand that new ideas can be mostly just distractions. But some ideas, the fragile ones, are worth exploring.
We have often disconnected from what we have done in the past, transforming and redefining our way of working. By starting over, and looking at each process with new eyes, like uniquely re-fermenting some of the cacao with fresh strawberries before roasting, our work-flow is constantly being challenged and refreshed; bringing with it new creative opportunities and experiments; and our chocolate is truly enhanced because of it.