How your bar was made.
Inside the process.

Creating this chocolate began with a complex challenge — to balance and blend two naturally rich and acidic ingredients: coffee and cacao. Precision and intent are inseparable here; every decision, from the selection of beans to the development of roasting and conching profiles, was guided by how the flavours would ultimately come together. We researched many combinations, but using both coffee and cacao grown in the volcanic regions of Peru gave the bar a natural harmony from a shared climate and soil.

In essence, the Midnight Espresso is made with a simple ingredient list of high-quality natural and complimentary ingredients. It is a smooth, small-batch dark chocolate stone-ground with roasted coffee beans, creating balance between the depth of cacao and the rounded mineral richness of the arabica coffee beans. Yet in our development of this bar it was the inclusion of seeds from the Bourbon vanilla pods, sourced from Madagascar, that lifted the coffee in the top notes and enhanced the overall aroma and character of the chocolate.

The carefully calibrated methods developed for this bar reflect our approach to refined chocolate — where clarity of process and simplicity of ingredients allow the underlying complexity of flavour to emerge naturally.