Notes on Cacao
& Craft.
From the origin farm to the tempering slab — observations, questions, and the occasional discovery.
Why We Return to the Same Farm Every Year
Consistency in cacao is not a fixed thing. The same farm, the same farmer, the same fermentation boxes — and yet every harvest is different. Here is why that is the point, not the problem.
The Case Against Tempering Machines
Every serious chocolatier knows the argument for machines: speed, consistency, scalability. Here is why we have rejected it, and what we gain by working on marble instead.
On the Geometry of Form
When we designed our first mould, we were not thinking about aesthetics. We were thinking about what geometry would let the chocolate speak. Three years later, we are still refining the answer.
What Fermentation Actually Does to Flavour
The fermentation step is where most of the flavour in chocolate is created — not in the roasting, not in the grinding. It is also the step most producers have the least control over. We are trying to change that.
Read the Process.
Then Taste It.
Understanding the craft makes the chocolate taste different. We believe that. Shop the MØR collection.
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