La Baleine à Cabosse

La Baleine à Cabosse is a French artisanal bean-to-bar chocolate maker based in the Normandy region of France. They meticulously craft their chocolate bars directly from raw cacao beans rather than melting down industrial couverture. This allows them strict control over the roasting and conching processes.

The chocolate maker focuses on high-quality single-origin cacao beans sourced primarily from Madagascar and Peru. By highlighting these specific regions, they aim to showcase the unique terroir and natural flavor profiles of each type of bean. Their Madagascar bars typically feature bright, fruity notes.

Yes, La Baleine à Cabosse operates strictly under the bean-to-bar methodology, meaning they handle the entire chocolate-making process in-house. They start by sourcing the raw beans and handle the winnowing, grinding, and tempering themselves. This artisanal approach ensures no unnecessary additives or emulsifiers are used.

Because they use beans from regions like Madagascar and Peru, their chocolate often exhibits bright, fruity, and floral tasting notes without being overly sweetened. Madagascar beans usually bring strong acidic berry flavors, while Peruvian beans might offer nuttier, earthy undertones. The maker meticulously roasts the beans to enhance these natural profiles.