Every year Pierre Marcolini travels the world to find the best of cocoa beans and invent unique flavors. Marcolini makes the chocolate by himself using natural cocoa beans, which he selects personally. He is among the last 5 craftsmen working this way in Europe. The manufacturing of the chocolates starts by roasting the beans to remove the dry residual humidity, which also helps to increase the aroma. The beans are then crushed to start the chocolate making process: mixing cocoa, cocoa beans, butter, sugar and fresh Tahitian vanilla. The mixing results in new inventions of delicious and exquisite flavors of chocolate.
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