On the farms in cocoa-producing countries, great care is used in the cocoa bean selection process as well as in their processing. We control everything from the bean roasting to the chocolate pouring. The chocolate’s sweetness is directly linked to the proportion of sugar that we choose to use in a recipe depending on the aroma profile of each cru. In order to satisfy our chocolate lovers, a dark chocolate must have a clearly noticeable pleasant bitterness, not too light, that lingers in the mouth without astringency. It should combine with a quality, persistent flavor of chocolate, showing character, but without any trace of burnt taste. The flavor should never be neutral and of course, never slightly sweet nor too sweet.