Since the beginning Group Cemoi was deeply interested in the direct cooperation with cocoa beans farmers, particularly from Ivory Coast, as well as from Ecuador, Madagascar, Peru, Dominican Republic. Our agronomists work side by side with the planters in the production zones to ensure consistent quality.
Chocolate is our profession, but we are also chocolate enthusiasts.
The pleasure in chocolate is its taste, but there is also the sensorial stimulation that accompanies the tasting; the presentation, the history, the smell, the shine of the chocolate, the crack of bars and moulded chocolates, the moment when the chocolate melts in the mouth and its aromatic notes take over…
Mastering the infinite palette of cocoa flavours entails managing all of the stages involved in developing its aromatic potential: cultivation, fermentation, roasting, conching…
Conching, for example, is a process in which the cocoa is mixed at a high temperature allowing the cocoa to reveal its chocolate aromas, reduce its acidity and create its texture.
We greatly respect the consumer, but we also respect all the members of the chocolate production chain: the planters, our suppliers and all our team members who work within the group.