The Chocolate Maker

Millésime means vintage, the year of the harvest

Jean-Christophe Hubert is an art historian and chocolate maker. If you know that he is a bon vivant at heart, but above all passionate about chocolate, it is natural that he embarked on the Bean to Bar adventure in 2017 and started Millésime Chocolat.

After taking the necessary courses in chocolate maker-confectioner, he continued his studies to discover the world of chocolate at the CIRAD in Montpellier and at the Fine Cacao and Chocolate Institute in New York.

And he continues… As in the world of wine, he works exclusively with cocoa beans from exceptional plantations and terroirs, without mixing the harvest or vintage: Millésime the year of harvest is on the bar. That is why it is always produced in limited quantities.

Millésime has full control over the processing of the raw cocoa beans, from roasting to the manufacture of the bars, according to the manufacturing processes of yesteryear.

The cocoa

The founders, Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon, had and still have years of experience in cocoa farming. Öko Caribe works closely with 165 cocoa farmers from the province of Duarte. Quality is their top priority. This requires close cooperation with farmers who are trained in organic farming methods, care and processing. They can get microcredits and sell their harvest at significantly higher prices. The cocoa grows among bananas, avocados, oranges and other tropical fruits. The beans are fermented in wooden crates, dried in the sun and read by hand.

Gualberto and Adriano deliver exceptional beans with deep notes of cocoa and red fruits.

Ingredients: Cocoa beans, cane sugar, cocoa butter, sugar,
hazelnuts
(21.1%)

Contains nuts. May contain traces of milk.