About xocolatl

Xocolatl in a few words: Corentin, our chocolatier: I began my career with a CAP in pastry, then chose to study chocolate making with a CAP in chocolatier, and further honed my skills with a BTM in pastry. I always had the desire to embark on the adventure of starting a business, and it was at a chocolate fair that I discovered the Bean to Bar concept and the idea of Xocolatl began to take shape. Later, during a trip to Costa Rica, I discovered the culture of cocoa and the work of the producers. I realized the importance of valuing their work and returned more motivated than ever to create Xocolatl. What is Bean to Bar? A traditional chocolatier buys chocolate that is already processed and only needs to mold it into bars or candies. The Bean to Bar chocolatier buys cocoa beans and is responsible for transforming the cocoa beans into chocolate, then molding their bars and candies. Origin of our beans: We buy our cocoa beans directly and exclusively from a producer in Costa Rica. We exclusively use Trinitario beans, without blending, to ensure high-quality chocolate. Our beans are then transported directly to our laboratory in Brittany near Rennes to be roasted and transformed into chocolate under the supervision of Corentin, our chocolatier.Read their story