Bertil Akesson’s journey through the fascinating world of cocoa, spices and other delicious natural wonders started in Madagascar, at his family’s estates. There he learned over the years the secrets and subtleties of managing and developing plantations. Ultimately, he focused on and specialised in fine cocoa and spices, with the consistent aim of achieving the highest quality in a sustainable way. Today, his plantations in Madagascar, in Brazil and Indonesia supply world famous chocolatiers and chefs. In close collaboration with these passionate artists, he experienced the fascinating artwork to conjure cocoa into chocolate or how pepper enhances recipes and, ultimately, launched a small and exclusive line of chocolate and fine exotic foods.
In April 2009, Bertil Åkesson and his Brazilian partner Dr. Angelo Calmon de Sa, purchased the historic Fazenda Sempre Firme in Bahia, Brazil. This 120 ha cocoa plantation is right in the middle of the Mata Atlantica, the wild forest with the highest biodiversity on earth. They were able to recreate a social structure and their best reward is to hear the community referring to the Fazenda as a “Paraiso” (paradise). They are growing there the traditional and astonishing forester cocoa variety called “parasinho” that made the glory of Bahia at the beginning of the 20th century. The chocolate we developed from our beans is smooth, woody, earthy. It has also expressive notes that evoke autumn scents, tobacco and the local pitanga fruit.
Made in France
Organic cacao, Organic cacao butter