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.
Since 1920, it has produced world-famous aromatic cocoa, & today most of the top chefs & chocolate makers around the world use cocoa from this estate. We use these beans to make our own cocoa butter, in Madagascar, and this white chocolate is the first single estate white chocolate. We use a high content of cocoa butter, and do not deodorise it, to render the authenticity of this ingredient.
Made in France
Organic cacao, Organic cacao butter