Why 31.5 degrees
Cocoa butter can set in six crystal forms. Only one of them snaps, shines and melts at mouth temperature, and it forms at 31.5 degrees after the chocolate has been taken up, down and up again. Everything we do at the end of the week is about getting there and staying there.
This year's Madagascar
The Sambirano beans arrived in March, fermented a day longer than last year. The bar is brighter: red berry up front, the citrus peel later. If you kept a bar from 2025, taste them side by side.
Two harvests, two roasts
The same farm picks in April and in October. We roast each harvest on its own profile and print which one you are holding on the back of the wrapper.