Each month, discover our trio of Bean-to-Bar and Farm-to-Bar chocolates. To accompany our selection, each time, we follow a unique theme allowing you to discover a new facet of the world of chocolate. Taste, terroir, origin: let yourself be guided by our delicious chocolate trio.
March — A Stopover in Peru
With this box, we invite you to discover Peru through three singular expressions of cocoa. The birthplace of Theobroma cacao, the country offers remarkable aromatic diversity, between Amazonian cocoas, native varieties, and mountain terroirs. This selection highlights the finesse, depth, and elegance of Peruvian profiles, revealing the richness of a cocoa that is both historic and resolutely contemporary.
Between floral sweetness, fruity notes, and cocoa intensity, this box offers a true sensory journey, designed for lovers of terroir and pure origin.
Selection:
Beaningful (Lithuania) — Cusco, Quori Ino — 70%
Qantu (Canada) — Junin, Pangoa (— 70%
Racine Carrée (France) — San Martin, Alto Miro — 78%
February - Central American Trio
Three complementary expressions of Central American and Caribbean cocoa, from round and milky notes to deeper and fruitier profiles. Each bar transports the taster to a different terroir, with a distinct flavor identity unique to its origin.
- Standout Chocolate, Cap-Haïtien Haiti – 60%
- Krak Chocolate, Belize – Peini Plantation 70%
- Garçoa, Guatemala Ana María Cacao 70%
January - Trio of 3 Seasons
Cocoa is a delicate plant, whose aromas arise from both terroir and genetics. However, an often-overlooked factor profoundly influences the aromatic profile of cocoa—and thus chocolate: the production season.
The cocoa tree is governed by the alternation of seasons, between monsoon and dry season. Here, the chocolatier Holy Cow offers us, from the same cooperative, three bars produced at different times of the year: a bar from the dry season harvest, a bar made from the rainy season (monsoon) harvest, and a bar combining the two productions.
This trio invites you to discover, through tasting, the influence of time and seasons on cocoa aromas, and to appreciate how chocolate evolves throughout the year.
- Holy Cow, India, dry season
- Holy Cow, India, rainy season
- Holy Cow, India, blend of both seasons
