Come experience the craft of chocolate making.
We use only natural ingredients from international producers and high-quality dyes.
We pay great attention to the search for new interesting and more refined tastes.
We work with dark, white and milk chocolate from the best Belgian and French producers.
Cultivating cacao is no easy feats - the plants are highly sensitive to changes in temperature, humidity, and soil conditions, and must be tend to with the utmost diligence.
Fermentation is a biochemical process in which microorganisms such as bacteria or yeast break down sugars. It usually occurs without oxygen and helps release energy. Fermentation is used to produce foods like yogurt, bread, and cheese. It also enhances taste, texture, and food preservation.
Chocolate production begins with harvesting ripe cocoa pods. The cocoa beans are then fermented and dried to develop flavor. After that, the beans are roasted and ground into cocoa mass. Finally, the chocolate is refined, tempered, and molded into finished products. 🍫
A chocolatier is a skilled expert who creates fine chocolate products. They carefully select cocoa beans and ingredients for the best quality. Chocolatiers use traditional and modern techniques to craft chocolates. Their craftsmanship ensures rich flavor, smooth texture, and unique designs. 🍫
"Their chocolate has become a cult in Slovakia in 15 years. They celebrate millions dollars sales and new business in Colombia"
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