modern chocolate
Bean to Bonbon, from a Sommelier's Perspective
modern chocolate
Bean to Bonbon, from a Sommelier's Perspective
About Cocoa Cépage
Story
Intention
Method
When an international wine and spirits expert with a scientific background becomes interested in the chocolate making process—from tree to complexly flavored bonbon—a new means of exploring, crafting, and tasting chocolate is formed.
Method
Intention
Method
We carefully roast beans from individual farmers or small cooperatives to bring forward their natural flavor complexity, then refine them into a chocolate that highlights these natural characteristics. We also use this chocolate to create bonbons, in which multiple chocolates and specialty ingredients are married to create a complex work of art.
Intention
Intention
Intention
Cocoa Cépage is all about experimentation. This means that our chocolate bars and bonbons will rarely taste the same from one purchase to the next. We want you to experience these changes and understand the “why” behind them. We believe in education through exploration.