One of the key ingredients used by the chocolatiers, who work alongside the Dolfi family, to create their delicious couverture chocolate, is cocoa. This chocolate-obsessed family, maintains direct contact with a selection of hand-picked farmers, visiting them in the field, in Ecuador or Madagascar, ensuring that the beans are grown in accordance with precise specifications, both in terms of quality and social conditions. So, the company decides on everything from its “single origin” recipes made with beans from different regions – each with its own distinct flavour – such as Haïti, Madagascar, Sao Tomé, Ecuador and Peru, to cocoa bean blends.
We constantly aim to improve the quality of our products and build deeper relationships with farmers, which is why we prioritise, and try to develop, direct supply chains to source our cocoa beans and dried fruit. We go into the field to identify partners with whom we work closely, most of whom have been with us for years.
In this way, we can check that we share the same values, that the farmers are working in good conditions, that the plantations are well maintained and that the entire process – from the harvesting to the drying of beans – is carried out with the utmost care, resulting in distinctive, flavourful cocoa beans.
A cocoa flower
Harvesting the cocoa pods
Steve, co-owner of company
Fresh cocoa beans in pods
Fermenting the beans
Jane, co-owner of company
Sébastien Harault, our head chocolatier
Drying the cocoa beans
Dried beans ready to leave
The cocoa is processed, praline prepared, and chocolate bonbons produced in our large factory, fitted with traditional and high-tech equipment, using a clever blend of innovative and traditional techniques, with final products then dispatched to be sold in our shops. Some techniques, such as scraping vanilla beans and filling novelty Easter chocolates are highly technical and require traditional skills. As such, they can only – and will always – be done by hand, rather than machines, something that is unusual in the luxury food world, where many activities are outsourced.
Toute commande passée après 14h30 partira le lendemain.
Si vous commandez un vendredi soir, un samedi ou un dimanche, votre commande partira le lundi.
Un numéro de suivi vous est communiqué par mail à la suite de votre commande. Attention, ces mails finissent parfois dans les courriers indésirables.
Une fois votre numéro de suivi retrouvé vous pourrez suivre votre colis sur le site de Chronopost.fr ou laposte.fr
Paris (12€) et proche banlieue (20€) le jour même en 4h ou programmée le jour de votre choix sur un créneau de 2h du lundi au vendredi pour toute commande passée avant 16h*.
Toutes commandes passées après 16h sont traitées dès le lendemain matin.
Plus de détails de nos modes de livraison ici.
Nos assortiments sont composés de chocolat noir, chocolat au lait et chocolat blanc, de manière aléatoire.