Chocolate

What would life be without chocolate?

Our primary collaboration is with Chocolat Stella, a great selector of organic cocoa beans and excellent processor.

There are also chocolate compositions with modern ingredients, from ginger and spices to spicy and salty notes, with more or less sugar. Chocolate in any form is always good.
Then there are good established chocolatiers and others that are on the rise, from raw foodists to 'bean to bar', a selection of special beans that are conched in very small batches.

Our dream is to one day produce special bars ourselves.