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An essential component for flavour: the choice of bean

Passionate about the quest for the essential, for flavours that are original rather than for their originality, Alain Ducasse and his artisans chocolate makers select their cacao beans based on purity and personality: sourced from a dozen locations, resulting in as many identities and unique flavours. Each bean is worked according to its character: more or less conching, different cooking times, little cocoa butter added, less sugar, and so on…

They choose to reveal the personality of each producing country: the smoky Indonesian Java, the delicate and powdered Trinidad, the tart Madagascar, the excellence of the Venezuelan Chuao and Peruvian Porcelana, the unique botanical aroma of Vietnam…



The making of chocolate >