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

In western Uganda, twenty kilometers from the border with the Democratic Republic of Congo, lies Bundibugyo, a town known for its cocoa production. The community is located at an altitude of 800 meters, nestled in the foothills of the Rwenzori mountain range, which runs between Uganda, Rwanda and the D.R.C. It is a beautiful place, where the rain clouds come down from the mountain tops all day long and the jungle is teeming with life. It’s no wonder cacao trees love to grow here.
These beans are harvested in the Semuliki forest in Bundibugyo. The cocoa offers very cocoa-like notes, as well as hints of dried fruit and red fruits, which mix into a slight bitterness.

Ingredients: Cocoa beans (70%), cane sugar, cocoa butter (5%), rum (2.5%)

May contain traces of nuts and milk.