The chocolates

EXCEPTIONAL TERROIR CHOCOLATE!

 

Treegether chocolates are made to reveal different cocoa aromas, while combining the work of the cocoa farmers, Fabien’s cocoa expertise and our chocolate master Bruno Buletti’s know-how.

Our cocoa beans arrive in Piotta, Switzerlandat the foot of the Lepontine Alps, after crossing the oceans.

There, they are roasted, crushed, winnowed, milled and mixed with the other ingredients (sugar, cocoa butter and milk powder for milk chocolate). The resulting mixture is then ground, conched and finally moulded into stylish 75 grams chocolate bars … an art in itself!

We have developed with Bruno dark and milk chocolate with the cocoa from each producer. It’s up to you to choose which one you want to receive. Our 65% cocoa dark chocolate will please any cocoa lover. Our 42% cocoa Swiss milk chocolate allows for a real cocoa taste too. Your cocoa beans are processed in small quantities. This is why we guarantee that the twelve chocolate bars you receive contain some cocoa from your tree.

To celebrate our first anniversary and to satisfy the many requests, we have developed a dark chocolate with 72% cocoa. For this, we selected a fifth producer in Madagascar, Suzanne, whose cocoa is exclusively reserved for the production of this chocolate.

Cacao becomes cocoa through a long  process : harvest, fermentation, drying, transport, roasting, mixing with other ingredients, conching. It is a natural product whose aromas change harvest after year. You will be able to taste these differences in the two batches of chocolate bars received. It is however possible to describe the main flavours and aromas :

  • Odile Zara, Madagascar : slightly acidic cocoa with some notes of red fruits and subtle spices.
  • Joseph Kiwanuka, Uganda : nicely combined cocoa and bitterness, notes of dry fruits and liquorice
  • Ambroise N’Koh, Côte d’Ivoire : strong cocoa with intense vegetal notes of white fruits and flowers, balanced acidity and bitterness.
  • Edelmira Quiroz Ponce, Peru : intense notes of red fruit (raspberry), some woody and spicy notes (cinnamon), lingering astringency.
  • Suzanne Jaolaza, Madagascar : balanced cocoa, acidity and bitterness, with rare notes of green apple and a subtle touch of walnut.

 

Our ingredients:

  • dark chocolate min. 65% and 72% cocoa : cocoa mass, sugar, cocoa butter, emulsifier : sunflower lecithin, natural vanilla extract. Dark chocolates are vegan.
  • milk chocolate min. 42% cocoa : sugar, cocoa mass, cocoa butter, milk powder, emulsifier : sunflower lecithin, natural vanilla extract.
  • allergens: may contain traces of nuts, sesame, peanut, milk.