Where do the ingredients come from?

From hand-picked origins around the world: cacao from Côte d'Ivoire, Ghana and Ecuador, hazelnut from Turkey, raspberry and fleur de sel from Portugal, passionfruit from Colombia.

Do you work directly with growers?

Yes. Each origin is chosen year after year, beside those who grow it, in direct trade.

Why does origin matter in chocolate?

The origin of the raw material defines the aroma and character of each bonbon — which is why we cross the world for the right ingredient.

House / Gardens of Origin

The Gardens of Origin

Every raw material has a home. 7 gardens we walk through.

◆ Côte d’Ivoire · Daloa

Côte d’Ivoire Chocolate

Côte d’Ivoire is the heart of the world’s cacao — the source of roughly two in every five beans. It is a cacao of full, forthright character: the chocolate backbone we return to when we want pure intensity — roasted, deep, and unhesitating.

Variety

Forastero

Harvest

Main crop · Oct–Mar

Since

2015

7 gardens · 7 materials

Côte d’Ivoire Chocolate

Daloa, Côte d’Ivoire

Forastero · Since 2015

Ghana Chocolate

Ashanti (Kumasi), Ghana

Forastero · Since 2015

III

Ecuador Chocolate

Los Ríos, Ecuador

Nacional (Arriba) · Since 2015

Hazelnut

Giresun, Turkey

Tombul (Giresun)

Fleur de Sel

Ria Formosa, Portugal

Fleur de sel · hand-harvested · Since 1990

Raspberry

Oeste, Portugal

Red raspberry

VII

Passionfruit

Cundinamarca, Colombia

Gulupa (purple passionfruit)

The Gardens of Origin

Côte d’Ivoire Chocolate

7 gardens · 7 materials

From the Journal

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Chocolate and Port wine: how to pair

How to store fine chocolate