70% Dark Chocolate | Diggers Maya Mountain, Belize

This is still a rare profession in France: cocoa roaster. The vast majority of chocolatiers buy chocolate already prepared to then create recipes and designs. Olivier and Maxence wanted to focus on the raw material and go select the beans at the source, then roast them and put them through all the steps necessary to make a chocolate bar.

This craft is often known as "bean-to-bar," and it accounts for only a tiny proportion of the chocolate sold in France.

It is a true tasting experience, similar to what we offer with our specialty coffees.