I have been a professional chocolate maker for 5 years now, and my bars have already won numerous international awards. That journey started over a decade ago, when I discovered single origin chocolate and realized how much flavour complexity there exists in different chocolates. Today I source cacaos from South America, the Caribbean and Madagascar, occasionally travelling to find some with rare…read more

On roasting days, you'll probably smell the chocolate before you get to our small factory. Either way, you'll see how we transform rare cacao beans into chocolate. Along the way you'll taste our cacao nibs, a chocolate from a 16h century Spanish court recipe, several single-origin chocolates and bars made with Macambo/Jaguar, cacao's forgotten cousin. If you're curious, you can learn about the…read more