It takes a lot of work and skills for the cocoa beans growing on the cocoa tree to become a chocolate — one of the most popular and beloved delicacies on Earth, which gives vigor, strength, energy and improves mood.
The award-winning brands revealing their secrets of excellence — four unique stories, four journeys from Bean to Bar.
MAISON R&M — Chocolaterie & Épicerie
MAISON R&M represents a completely different vision of chocolate together with art of cooking, offering a line of chocolate & high-end grocery products made without any chemical ingredients — only healthy and wholesome food.
The founders of MAISON R&M are Raphaël and Melanie, two gastronomic friends who enjoy transforming raw materials and enhancing the taste of products. Melanie is a self-taught chocolate creator, and Raphaël is a professional chef who worked with the great Chef Gagnaire in Paris, for exemple.
Their culinary adventure began in May 2018 at Saint Gilles Croix de Vie.
Realizing that each of them should give gastronomy an important place in their lives and that they are tired of cheap products filled with chemicals and leading the consumer to standardization of taste, they decided to discover a simple, healthy and delicious cuisine.
“We are special because we have specific products that we can’t find elsewhere in the region. And we made our “matière première” : the chocolate is made in St Gilles, by following the traditionnal bean-to-bar process. We control everything : we have agents in the different countries who observe the quality of the cocoa planters, beans, work conditions, child work.
We proceed a manual sort of the beans when it arrives at St Gilles, roast it, and we make chocolate bars with only beans and sugar, the real taste of chocolate! Traditionnal Incas or Mayas’ way of making chocolate”, — say Raphaël and Melanie.
Traveling a lot in search of exquisite and original recipes, at the end of 2018 their adventures took a new turn. After visiting Salon du Chocolat in Paris, they discovered the Bean to Bar concept. In an effort to return chocolate to its nobility, Raphaël and Melanie decided to learn how to make natural and sophisticated bars. For this they turned to one of the most specialized professionals in their field — Chloé Doutre-Roussel.
Over the course of many months, they have perfected the fine art of Bean to Bar. From choosing beans to choosing packaging, learning to taste, using machines and finding the best recipes. Friends have refined the production process to find the perfect match for their creations.
“People are happy to discover the real taste of chocolate! Simply. Eco-responsible factory too, we don’t have any trash when we produce chocolate. People are more sensible to the “bien manger” and the healthy consumption. Everyone now cares about palm oil which destruct Amazonian forest and biodiversity, and the covid crisis made us really careful from now about the chemical industries, and ingredients in our food”, — Raphaël continues.
There are different noble flavors of dark and milk Single Origin chocolate (56g/bar), as well as with different fillings added:
- Anamalai 65% Dark Milk INDE
- Anamalai 71% INDE
- Sambirano 72% Cristaux De Sucre MADAGASCAR
- Sambirano 72% Inclusion De Grué MADAGASCAR
- Umaco 65% Dark Milk COLOMBIE
- Tumaco 80% COLOMBIE Sucre Noir
- Tumaco 75% COLOMBIE
- Chuao 75% VENEZUELA
- Chuao 75% VENEZUELA Inclusion De Noisettes Du Piémont
Chocolate spreads that have received great customer recognition:
- Pâte À Déguster Amande — dark chocolate, organic cane sugar and Poovans almonds
- Pâte À Déguster Noisettes — Piedmont hazelnut and Chuao dark chocolate 75%
As well as chocolate chips for use in cooking:
- Infusion De Cosses De Cacao
In addition to chocolate products, MAISON R&M presents a large line of balsamic vinegars and oils.
“People are curious about discovering new way of cooking and eating. They love to create their own recipes with our grocery products like gourmet oils or vinegars”, — says Raphaël.
- Balsamique À L’ail Rôti — spicy balsamic vinegar that will be a great addition to any dish;
- Vinaigre D’abricot Rôti — original vinegar that goes well with goat cheese;
- Vinaigre De Cerise Rôtie — slightly sweet vinegar with a subtle vanilla flavor;
- Vinaigre De Poire — light and delicate apple cider vinegar, ideal as a vinaigrette;
- Vinaigre De Pomme Et Gingembre — apple cider vinegar flavored with organic apple and ginger will add a touch of freshness to the dish;
- Huile Cuisinée Vanille — with vanilla flavor, ideal for scallop carpaccio;
- Huile Cuisinée Citronnelle — prepared with lemongrass, ideal as a seasoning for fish curries and fruit salad;
- Huile Cuisinée Malgache — Extra Virgin Olive Oil, ideal as a seasoning for fish & meat tartares and ceviches.
Maison R&M founders: “Our message is clear — eat good food, pay attention to your body. Enjoy life and always create and imagine new perspectives with food”.
Country of Origin: France
Address: 4 place du marché aux Herbes
85800 Saint Gilles Croix de Vie
Contacts: contact@rm-maison.com; Tel. 02 51 35 48 09
Instagram: @maisonretm
FIRETREE — Pure Volcanic Chocolate
FIRETREE — British premium chocolate brand, “Redefining Taste” with soft, rich dark chocolate — akin to tasting fine wines, single malt whisky, champagne, cognacs and premium artisanal coffees.
FIRETREE was founded in 2017 by David Zulman, Martyn O’Dare and Aidan Bishop who have unique experience in the chocolate market. Due to the founders’ wealth of experience in cocoa processing, chocolate manufacture, chocolate knowledge and passion, they are committed to producing first-class tasting chocolate with the best inherent flavours and aromas on the market, as well as bringing a sense of wonder and discovery back into chocolate.
“We’ve put great effort into redefining, enhancing, and bending the conventional taste as we know it, and creating a smooth, rich and unique tasting experience, which is distinct in its depth and complexity”, — says Managing Director David Zulman.
FIRETREE’s superior tasting cocoa beans are sourced from small, island estates in the ‘Pacific Ring of Fire’ and Madagascar, where the volcanic terroirs produce cocoa beans with natural flavours that change, develop, and linger on the palate with a sophisticated taste.
The FIRETREE Islands are the Solomon Islands, Vanuatu, Papua New Guinea, the Philippines and Madagascar.
FIRETREE is immediately identifiable with its flame-hued pods, bright yellow, orange, and red is symbolic of nature’s flames.
The cocoa beans are expertly selected by FIRETREE farmers and masterfully crafted by skilful chocolatiers to enhance, develop, and bend the taste and create a smooth, rich chocolate, which is distinct in its depth and complexity.
The FIRETREE range consists of seven chocolate bars that are free of additives, flavors and dairy products, are suitable for vegans and people with lactose intolerance, and are Halal and Kosher certified.
“We only use 4 types of raw materials — cocoa beans, cocoa butter, unrefined cane sugar and a small amount of sunflower lecithin. So no jokes, no additives, no allergens, nothing artificial and no distractions, it’s all natural, — says David Zulman. — Smoothness, taste and quality usually show through, which gives all-round satisfaction from the use of “real chocolate”.
Each chocolate package contains unique artwork by Berlin artist Andreas Nicholas Fischer, which reflects the flavor nuances of each profile using color, texture and semiotics.
“Colors are important because the consumer tastes with their eyes before they taste the product, and the colors give a hint of what tastes might be, even before the taste notes on the back of the package provide further guidance”, — emphasizes David Zulman.
Each package reflects its own characteristic features inherent in this type of chocolate:
SOLOMON ISLANDS MAKIRA ISLAND 75% — The last island of note in the eastern region of the Solomon archipelago, the remote island of Makira — with its rich volcanic soil provides us with gentle hints of grapefruit, raisin and caramel overtones.
SOLOMON ISLANDS GUADALCANAL 69% —The coast of Guadalcanal, nestled in the heart of the Solomon Islands, is home to some of the finest cocoa from this region. Tasting notes — red fruits, citrus and plum.
SOLOMON ISLANDS GUADALCANAL 100% — The unique and complex flavours of this ‘chocolate’ are teased out during the long, slow process of whole bean roasting. This drives out any bitterness to reveal a pure 100% flavour that will surprise and delight the most refined chocolate palates.
VANUATU MALEKULA ISLAND 72% — Almost all the cocoa grown in Vanuatu comes from this one island: Malekula. The rich volcanic soil here yields a cocoa bean with a complex flavour and hints of cherry, white grape and soft lemon.
PAPUA NEW GUINEA KARKAR ISLAND 72% — The rich Karkar’s soil is ideal for growing the finest cocoa. Waves of walnut and wild mushroom yield to taste notes of intense cocoa and truffle.
MADAGASCAR SAMBIRANO VALLEY 84% — The warm, humid Sambirano’s micro-climate and rich volcanic soil makes it the ideal place for growing cocoa, giving the beans a distinctive hint of raspberry and red fruit overtones.
PHILIPPINES MINDANAO ISLAND 73% — The cocoa farmers of Mindinao Island have the ideal combination of tropical rainforest and volcanic soil. It is perfect for growing a cocoa bean with a distinctive chocolate flavour complimented by layers of citrus, honey and caramel notes.
Chocolate is presented as single origin bars (65g or 25g) and luxury Gift boxes of the range. For chefs, patissiers, chocolatiers and home cooks who demand the best ingredients and single estate chocolate in their kitchens — FIRETREE presents 2kg bags of Easy Melt Pieces.
David Zulman: “To make great tasting chocolate and be the best quality around, whilst ensuring ethics and sustainability in what we do — this is what drives us. When you eat the chocolate, you are taken on a taste journey where tastes blend, merge and move on in the mouth, giving you the ultimate indulgent chocolate taste experience”.
FIRETREE has proven its excellence in its products, recently winning six Academy of Chocolate Awards and seven Great Taste Awards.
Country of Origin: United Kingdom
Contacts: General Enquiries — 01733 602421 (GB); info@firetreechocolate.com
Instagram: @firetreechocolate
MENAKAO — Wealth of the Red Island
MENAKAO — Madagascar Chocolate with a tribute to history and a desire to introduce the whole country to the multitude of cultures that make up the wealth of Madagascar.
MENAKAO is the neologism of two words: “Mena” — Red in Malagasy, as well as the color of the soil of Madagascar and the pods themselves, “Kao” — Cocoa.
In 2012, MENAKAO founder Shahin Cassam Chenai brought the chocolate production started in 2006 to the overseas market.
From the very beginning, the chocolate factory completely processes the Grand Cru beans of Madagascar origin into 100% Malagasy chocolate. Malagasy cocoa is considered one of the best cocoa in the world and has been certified by the International Cocoa Organization (ICCO) since January 2016 as “fine cocoa”.
Madagascar is the only African country with such a certificate and occupies a niche market.
“Menakao is one of the few chocolate makers who craft chocolate in the same country as the cacao is sourced. Processing locally our beans generates 4 times the income for workers in Madagascar. Since the beginning, we are driven by social and ethical values for the farmers we work with and our staff to deliver high-quality chocolates; there cannot be one without the others. It is our first commitment; men and women are at the heart of Menakao chocolates!”, — says the brand founder.
Taking men and women as a basis for MENAKAO, the producers wanted to illustrate the diversity of Madagascar — Tanala, Betsimisarak, Mahafali, Antanozi, Bara, Merina. All of them are presented in their traditional hairstyles and clothes. The entire history of Madagascar is woven from the history of these people and regions.
Malagasy chocolate is prized for its floral notes, acidity and light astringency.
“The cacao beans are carefully selected with the farmers we closely work with within the upper and lower Sambirano Valley in the Northwest of Madagascar. This environment is very lush, where vanilla, coffee and exotic fruits grow too, which make the cacao Grand cru beans taste very powerful. All added ingredients, such as cane sugar, vanilla, salt, etc., are sourced in Madagascar. They are all considered 100% bio-positive”, — continues the brand founder.
The MENAKAO range includes 11 varieties of chocolate bars (75 g, 25 g and 3 x 25 g and 6 x 25 g assortment boxes), as well as couverture chocolate of various cocoa contents exclusively for export.
Milk chocolate comes in three great flavors:
- 45% Vanilla from Madagascar
- 45% Coconut milk and vanilla from Madagascar
- 45% Arabica and sea salt flower
Dark chocolate with 63% of cocoa is represented by a collection of 5 bars:
- 63% Combava and pink berries
- 63% Shard of beans and sea salt flower
- 63% Orange peel and cranberries
- 63% Cashew nut and sea salt flower
- 63% Bird eye pepper
Dark chocolate without additives for connoisseurs of real cocoa taste — 72%, 80% and 100%.
Because of vertical integration, “from bean to bar”, the chocolate factory is committed, throughout the manufacturing process, to pursuing a demanding quality policy, from a rigorous selection of raw materials to the excellence of its finished products.
Shahin Cassam Chenai: “With Menakao, we wanted to promote our country of origin, Madagascar, and one of its multiple unknown treasures: the cocoa and the fine and tasty chocolate we get from it. By purchasing bean-to-bar chocolate, the consumer already makes a big step toward responsible consumption. And by purchasing bean-to-bar chocolate made in the very country or the continent where the cocoa is sourced from, the consumer makes another step toward ethical consumption. And for that, we deeply thank all our customers!”.
Country of Origin: Madagascar
Contacts: contact@menakao.com; Tel. +261 20 22 535 23
Instagram: @menakao.chocolate
ÉTAT DE CHOC — Colors of Montréal
ÉTAT DE CHOC — is a metaphorical adoptive country for everyone who loves chocolate. It’s a land that welcomes you with open arms. It’s a vibrant community that enjoys nothing more than exploring the flavours of the world, creating delightful flavour memories.
Founder of ÉTAT DE CHOC and its President is Maud Gaudreau.
ÉTAT DE CHOC sees its mission as an all-consuming passion for chocolate and a desire to make the finest cocoa and chocolates on the planet available to everyone and give people the opportunity to enjoy chocolate that will be nothing short of mind-blowing.
“By creating our brand, we wanted to become a chocolate factory that would bring people together, working with different manufacturers of chocolate products. We studied the origin of the beans, their quality, processing. We wanted to offer a product from manufacturers from all over the world, which is why we are the state of chocolate with our logo, coat of arms, seal and flag (chocolate — dark, milk and white), — says Maud Gaudreau. — Our philosophy is uncompromising quality and transparency of all ingredients used”.
ÉTAT DE CHOC is a passionate team of experts from Montréal, Canada, who take ingredients selection and careful testing extremely seriously. Fruits, spices, nuts — all are named because they are “citizens of our state”.
100% of ÉTAT DE CHOC’s couverture chocolate, whether sourced commercially or from artisans, is selected with utmost care to ensure that it meets their commitment: zero compromises on quality and traceability. The team works as closely as possible with local and foreign artisans, and strive to collaborate with every important player in the chain.
“We are adherents of classic chocolate, it is aimed at providing a stable chocolate. If you buy the same chocolate a year later, it will taste the same. Whereas the taste of raw chocolate can change from harvest to harvest. The same beans processed by different manufacturers will not produce the same chocolate, — continues Maud Gaudreau. — At ÉTAT DE CHOC we use over 25 different chocolates for our recipes, while in several chocolate factories we choose 2-3 dark, 2-3 dairy and create our collections”.
ÉTAT DE CHOC products are presented in a luxury store located on Boulevard Saint Laurent in Montreal, where good taste and great aroma go hand by hand in every respect: traceable cocoa, transparency of production and the highest quality chocolate. The design of the store is made in a minimalist style in warm colors and is completely dedicated to divine chocolate that will win the heart of any chocolate gourmand.
- État de choc x Allo Simonne: Hazelnut and Buckwheat (100g) — perfect chocolate for true gourmets.
- Chocolate Card: 2021 Night; 2021 Day; Montreal; Bonne Fête; Rainbow — greetings & love in a classy way.
90 g of delicious chocolate to make your message as sweet as can be! Available in 7 flavors
- Bars: Maïs Piment; Tablette Passion; Tablette Sapin Érable; Honeycomb (60g)
- Minibars (25g) — degustation size, astonishingly and terribly addictive;
- Hot chocolate: Spices; Dark Milk & Hazelnuts in packs of 180g — very popular in the preparation of drinks and desserts.
ÉTAT DE CHOC is also a gathering place for people involved in the industry. The fast-growing, wonderfully eclectic chocolate community is invited to come meet the public and participate in the new state’s democracy.
Maud Gaudreau: “Eating chocolate is delicious, it takes us back to childhood.
Rediscover and enjoy chocolate. Chocolate is a delight, everyone will find in it something special for themselves for every moment of life”.
Country of Origin: Canada
Contacts: welcome@etatdechoc.com; Tel. 514 657.6466 / 1 833 781.6466
Instagram: @etatdechocmtl
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK
