Elsa's cacaos

The main cocoa production areas are located around the equatorial line, between latitudes 20° north and 20° south : this is what we call the “ cocoa belt ”.

I chose three "signature" cocoa origins with contrasting aromatic profiles , in order to show how the taste and aromas of a chocolate, just like wine, are closely linked to its geographical origin.

Thus, we can speak of terroir for cocoa. And even if similarities can be found between countries in the same geographical area, here is what further determines the characteristics of each cocoa:

• the original plantation and its natural environment
• the fermentation process

To source my beans, I work with several suppliers who share my values ​​and meet my selection criteria:

• High quality cocoa sourcers
• Fermentation experts
• Transparency and traceability on the origin of the beans, the management of the plantations, the fermentation and drying process
• Assurance of dignified working conditions and a fair price paid to farmers
• Offers from diversified origins
• Good professional relationship
• Shared work ethic values