Stories about cacao, the things we learn in the workshop and the places chocolate takes us.
Bean-to-bar means more than just artisanal chocolate. It means starting with the cocoa bean and overseeing every single stage until it becomes a bar.
Red berries. Flowers. Nuts. Caramel. Sometimes, you can detect all these in a bar made only of cacao and sugar. It is not magic, and there are no added flavors.
You don't need complicated rules to taste chocolate. Just a few extra seconds and a little attention.
When we set out to create a sugar-free chocolate, we didn't want the term 'sugar-free' to become more important than the taste.
We don't make chocolate for awards. But sometimes, an international jury confirms that all the details you've labored over truly shine through in the bar.
75,000 euros for 10% of Livstory. Multiple offers. And a decision that surprised the Sharks.
Pink. Purple. Green. Orange. And yet, it's still white chocolate. Color is not the criterion that defines the category.
A Romanian chocolate brand, one of the world's most significant cocoa industry gatherings, and the same fundamental question: just how far can a bar made in Brașov travel?
