DTREE TO BAR CHOCOLATES
FROM TREE TO TABLETE
The Fvier d'Or chocolate factory is one of the very rare “Tree to bar” artisanal chocolate factories that master the entire process of manufacturing their chocolate from cocoa cultivation to the finished product without intermediaries.
The stages of production are decisive for the conservation of the aromas and nutritional qualities of cocoa, namely fermentation and drying.
STEP 1: SELECTION
SELECTION OF THE BEST PODS BY OUR CARE IN THE PLANTATIONS
There is no good chocolate without good cocoa beans. The quality of the beans depends on many criteria such as the terroir, the climate, the maturity of the pod at the time of picking, etc.
Cocoa pods must be picked when ripe. Too ripe, they risk sprouting during fermentation. Immature, the bean is not of quality. We select the best pods from the plantations ourselves.
STEP 2: FERMENTATION
It constitutes a key and delicate stage of the process. Complex and decisive, it imprints the quality of the cocoa beans. It is at this stage that the precursors of the specific aromas that will be found in chocolate develop. The climate, the specificity of the terroirs, the different fermentation methods will also have a determining impact on the quality and taste of the future chocolate.
STEP 3: DRYING
In order to allow more natural drying by the wind, we opted for the tilting system consisting of drying racks. They are made of mats made from natural local materials;
(wood, raffia, bamboo) and are covered with tarpaulins which prevent direct exposure of the cocoa to the sun. These tarpaulins also protect against dust.
STEP 4: TRANSPORT
For their exports, cocoa beans are placed in burlap, which is a very resistant, durable, and biodegradable fabric.
The beans are only exported 2 to 4 times a year to limit greenhouse gas emissions.
STEP 5: TRANSFORMATION
IN CHOCOLATE
The GOLDEN FEBRUARY bean is slowly processed in a stone mill for 3 days. The result is a smooth chocolate having preserved its natural aromas and nutritional values. without adding any additives other than pure organic cocoa butter and cane sugar. Your chocolates are therefore always freshly produced and remain good for you.
FOCUS ON THE PRODUCTION BASIN:
A TERROIR PROPICIOUS FOR A COCOA WITH SPECIFIC AROMASS
Our chocolate factory is supplied by LES MAILLONS, a cooperative of 150 small producers whom we support for quality production and reconversion of their plantations. It is located in the South Cameroon Region and more precisely in Sangmélima.
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This region is conducive to cocoa production from the point of view of altitude (542m), climatic conditions (classic Guinean subequatorial climate) and educational conditions (ferralitic soil rich in organic matter).
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The production area is located on the N174 and covers the following villages: Akak-Esse, Oveng, Yemevong, Eminemvom and Ekoum, Dolum, Ma’anemenyin-Alangan, Moneko’o, Essaman, Evelessi, Avebe-Esse.