We roast, grind and temper cocoa from a single plantation ourselves. No substitutes, no flavourings — just cocoa, sugar and time.
Most chocolate blends cocoa from around the world into one flavour. We do the opposite — we take beans from a single farm and let its soil, variety and sun speak. That's why our bars taste of fruit, nuts or tobacco, not just “of chocolate”. Everything is made in small batches in our workshop.
Every bonbon has its own filling and story. Hover a tile and unwrap its flavour.
We do the whole journey ourselves, at one bench. We buy nothing ready-made.
We choose beans from a single plantation, where we know who grows them and how they ferment.
We roast in small batches so the variety's flavour comes through, not just bitterness.
We grind on stone for dozens of hours until the mass is silky.
72 hours of mixing — this is where smoothness and full flavour are born.
We temper by hand so the bar snaps and shines like a mirror.
Good chocolate doesn't need flavourings. It needs a good bean and patience.
I came to the craft through a trip to a cocoa farm — and I've stayed with it ever since. I work small, because that's the only way I can watch over every batch. I'd rather make fewer bars I stand behind than fill shelves.
founder of the CRIOLLO workshop