Chocolate and confectionery
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MILLESIME CHOCOLAT
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Contact details
company profile
Product range - Services / Brands / Markets
Nicaragua: Nougatine - Pistache 65%
Madagascar: Lacté 50% praliné
Pérou: caramel beurre salé lacté 55%
Colombie: noir 75% Nougatine Amandes
Vietnam: noir 75% gingembre-yuzu
République Dom. : Noisettes noir 75%
Vénézuela: 55% Fruit de la Passion
Costa Rica: lacté 50%
Costa Rica: noir 65%
Équateur: noir 70%
Inde: noir 74%
Cameroun: noir 75%
Brésil: noir 76%
Colombie: noir 90%
Added Value
We span the entire chocolate-making process from roasting the raw cocoa beans to the finished products. Our aim is tocapitalise on our expertise from the selection of beans to sales to consumers. It takes us back to authentic craft chocolate made from A to Z. Our roasting and chocolate-making work starts as soon as the raw beans arrive in jute bags… Chocolate-making is a complex process in which fermented cocoa beans are roasted, crushed, pounded on stone, conched and tempered using specialised equipment until their transformation into chocolate is complete.
Company history
Millésime Chocolat is a bean-to-bar craft chocolate workshop located in Liège, Belgium, that works directly with cocoa beans. It is one of the few bean-to-bar workshops in Belgium. Each of our chocolates is exclusive because it bears its vintage and comes from a specific terrain and area! As in the world of wine-making, our main aspiration is to promote natural produce, with flavours that change from one year to the next while keeping the basic characteristics of each region or country.Like others do with wine, our distinctive trait is that we only work with beans from exceptional plantations and terrains, thus putting the spotlight on their defining characteristics. We do not mix different harvests, regions or vintages.
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