Quality & Technical Information

Ingredients for professionals: consistent from batch to batch, traceable to the farm, and made with craftsmanship.

Adore Crystallized Vanilla Beans won 1st place in the Organic/Free From category at SIGEP Italy 2024.

Chocolate

1. Couverture Designed for Pastry

   Our couverture chocolate is developed specifically for professional pastry chefs, chocolatiers, bakers, and dessert artisans. Rather than producing chocolate for general consumption, we carefully design each recipe to deliver the fluidity, texture, flavour profile, and workability required for demanding pastry applications.

2. Precision Roasting

   Every origin deserves its own roasting profile. Using advanced roasting technology, we precisely control time and temperature to highlight the unique characteristics of each cacao origin. Every roasting profile is developed, recorded, and continuously refined to ensure consistency from batch to batch.

3. Consistent Quality

   Chocolate is a natural product, and every harvest is influenced by nature. Through careful selection of raw materials, controlled fermentation, precise processing, and comprehensive quality monitoring, we minimise batch-to-batch variation while preserving the unique character of each origin. The result is reliable performance that professionals can trust.

4. Controlled Fermentation

   Exceptional chocolate begins long before roasting. Every batch of cacao beans is fermented in our dedicated fermentation centres, where temperature, aeration, fermentation time, and bean development are carefully monitored. This controlled process allows us to consistently develop the flavour potential of each origin while reducing unwanted variability.

5. Professional Fluidity Options

   Different applications require different chocolate behaviour. We offer a range of fluidity options tailored to professional needs: from highly fluid couverture for moulding and bonbon shells, to medium fluidity for versatile pastry applications, and lower fluidity chocolates ideal for ganache.

Vanilla

1. Premium Curing

   Exceptional vanilla begins with patience. Every bean is carefully cured using our proprietary adaptation of the traditional Bourbon curing method, allowing its rich aroma, natural oils, and characteristic vanillin crystals to develop gradually and naturally.

2. Carefully Graded

   Quality is built through meticulous selection. From harvest to the finished ingredient, every vanilla bean is inspected and sorted multiple times by our experienced team to ensure consistency in appearance, moisture, aroma, and overall quality before reaching our customers.

3. Natural Flavour

   We believe the finest flavour comes directly from nature. Our commitment is to preserve the authentic character of vanilla through gentle processing, allowing its natural complexity and aroma to shine without compromise.

4. Multiple Formats

   Every kitchen and production line has different needs. Our portfolio includes whole vanilla beans, extracts, concentrated extracts, vanilla paste, vanilla powder, oleoresin, natural vanilla flavour, vanilla caviar, and tailor-made solutions developed for specific applications.

5. Professional Consistency

   Consistency is achieved through craftsmanship and precision. By combining rigorous grading with processing equipment designed specifically for vanilla extraction and manufacturing, we deliver reliable quality, batch after batch, while preserving the bean's authentic flavour and aroma.