Cocoa is not like other ingredients. Its taste and texture depends on its origin (the species of cocoa tree and the conditions in which it is grown and cultivated) as well as the production processes that are used to create it.
Research & Cooperation
Fermentation is an essential part of the process of releasing flavors from cocoa beans. As part of our continuous improvement process, we conduct research projects to select yeast naturally occurring in the environment to achieve consistent process quality.
We have created research partnerships with universities and several research centres in France and the Ivory Coast.
Thanks to continuous research on aromas and their evolution occurring in the production process, we can create new flavor combinations.