IGhana
Burnt honey · black tobacco · dried fig
Chocolat de nuit
Six rare origins, tempered in the dark and finished in gold leaf. A maison of chocolate that keeps the hours of a jeweller.
Six terroirs, six tempéraments
Each origin is bought as a single lot, conched for seventy-two hours and released once a year. Hover to wake the animal.
The Nocturne Chocolat collection of six rare-origin dark chocolates
IIMadagascar
Red currant · pink pepper · citrus peel
IIIVenezuela
Walnut skin · cured leather · vanilla wood
IVVietnam
Star anise · sour cherry · wet slate
VPeru
Cacao husk · toasted grain · dark plum
VIEcuador
Jasmine · green olive · scorched sugar
La Torréfaction
La Torréfaction — roasting, tempering and gold leaf
ILa Torréfaction
The bean is read before it is roasted. Each lot is drawn down by hand until the husk lifts and the nib turns the colour of dark iron.
IILe Tempérage
Worked on cold stone until the mass turns and holds. The snap you hear at the break is the only quality certificate we issue.
IIILa Feuille d'Or
The leaf is thinner than a rumour. It is placed, never pressed, so the sheen of the tempered surface is never disturbed.
Nous travaillons la nuit
La Maison Nocturne Chocolat
The atelier opens at ten in the evening, when the stone is cold and the air is still. Cacao is a nocturnal material — it takes the temperature of the room, the breath of the room, the patience of the person working it.
Nothing leaves this house that has not been broken, listened to and broken again. What survives is wrapped in a single leaf of gold and nothing else.
1937
VI
72 h