Romance - Belgian Raw Chocolate
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Our Story

You can rest assured a lot of love went into making this chocolate.

We took our time to really reflect on what defines flavour and intensity and came to understand that each bar of chocolate tells its own story, so you can fully indulge your way through its narrative by means of your senses.

We found ourselves challenging our taste buds, attuning them to the depth of its flavour, without the addition of refined sugar or unnecessary flavouring. We are proud to offer a product that is so pure in its very essence, you will melt away at its powerful simplicity.

Nothing would give us greater pleasure than for you to savour the passion that was put into creating this organic treat, a fair-trade product that gives back to the community it came from. May it make you feel happy, healthy and supported in whatever sensation it brings forth. We like the idea of you taking this very personally. Allowing every bit of it to fully sink in.

Our story has now found its way to you, which only proves variety truly is the spice of life.


Scroll down to discover the full process behind Romance Chocolate

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Harvesting

For our first batch of Romance Chocolate we worked together closely with several amazing farms: 

Öko Caribe, Dominican Republic
Dominican Republic 80%
Kablon, The Philippines
The Philippines 60%
Gran Couva, Trinidad & Tobago
Trinidad & Tobago 80%
India
Romance Nibs
Kokoa Kamili, Tanzania
TANZANIA - WECANDANCE EDITION
Harvesting
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Cocoa beans & nibs

Nibs are bits of fermented, dried, roasted and crushed cacao bean. Basically, it’s chocolate that hasn’t been ground or mixed yet. 

The cacao roasting process is similar to that of coffee, except coffee needs fast, high-temperature roasts, while chocolate should be handled gently, with a lower and slower treatment. This guarantees a natural flavour, which in turn makes the experience better and tastier. The entire roasting process is monitored by an external lab that makes sure nothing goes wrong during the fermentation process. 

Romance - Belgian Chocolate
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Cracking & winnowing

To make chocolate, the ‘husk’- or shell - has to be removed from the cocoa bean. By cracking the cocoa beans into pieces and then separating, or winnowing, the husk from the nib we get to make the delicious chocolate we’ve been envisioning for so long. 

Simply put: it’s the roasted nib that gives chocolate its flavour, so we want most of it to go into our small-batch gourmet chocolate. The more husk you add, the more bitter the chocolate will taste. And that’s not what we want. 

Romance - Belgian Chocolate
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Grinding & conching

Conching is the process of stirring or mixing chocolate for an extended period of time. We only add coconut blossom sweetener once the nibs have been reduced to a smooth texture. We don’t add any lecithin or extra cacao butter to the mix. Romance Chocolate is all about two ingredients: cacao and coconut blossom sweetener. 

Romance - Belgian Chocolate
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Tempering & moulding

When you take a look at our chocolate bar, you’ll see that it’s shiny and firm, and that when it breaks it does so with a sharp snap. And that’s the way it should be, right? Well, that’s because it’s tempered. Tempering is a process that encourages the cocoa butter in the chocolate to harden into a specific crystalline pattern, which maintains the sheen and texture for a long time. The process involves a machine that does this for us. 

Moulding, on the other hand, is done by hand. This enables us to add little particles of love to the process. It also means we can better control the weight of our individual bars and make sure we’re not left with little air bubbles. Our bars are then wrapped in foil, protecting them from light and air which can both negatively impact the taste and texture of chocolate.

To make sure you fully indulge in the experience, we hand-wrapped all the bars especially for you. So actually Romance Chocolate is comprised of three ingredients: cacao, coconut blossom sweetener and pure passion. 

Romance - Belgian Chocolate

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