Treegether chocolates are made to reveal different cocoa aromas, while combining the work of the cocoa farmers, Fabien’s cocoa expertise and our chocolate master Bruno Buletti’s know-how.
Our cocoa beans arrive in Piotta, Switzerland, after crossing the oceans. There, they are roasted, crushed, winnowed, milled and mixed with the other ingredients (sugar, cocoa butter and milk powder for milk chocolate). The resulting mixture is then ground, conched and finally moulded into stylish 75 grams chocolate bars … an art in itself!
We have developed with Bruno dark and milk chocolate with the cocoa from each producer. It’s up to you to choose which one you want to receive. Our 65% cocoa dark chocolate will please any cocoa lover. Our 42% cocoa Swiss milk chocolate allows for a real cocoa taste too. Your cocoa beans are processed in small quantities. This is why we guarantee that the twelve chocolate bars you receive contain some cocoa from your tree.
To celebrate our first anniversary and to satisfy the many requests, we have developed a dark chocolate with 72% cocoa. For this, we selected a fifth producer in Madagascar, Suzanne, whose cocoa is exclusively reserved for the production of this chocolate.
Cocoa is obtained through a long and careful process: harvesting, fermenting, drying, roasting, grinding, and conching.
As a natural product, its aromas evolve from one harvest to the next, as you can appreciate when tasting the two batches of chocolate bars you receive during your sponsorship year.
Still, it is possible to describe the main flavour profiles of our producers’ cocoa:
- Odile Zara, Madagascar: slightly tangy cocoa with notes of red fruits and subtle spices.
- Joseph Kiwanuka, Uganda: powerful cocoa with hints of honey, dried fruits, undergrowth, and liquorice.
- Ambroise N’Koh, Côte d’Ivoire: rich cocoa with intense vegetal notes, aromas of white fruits and flowers, and a well-balanced acidity and bitterness.
- Edelmira Quiroz Ponce, Peru: pronounced red fruit notes (raspberry), with spicy and woody undertones, and a lingering astringency.
- Suzanne Jaolaza, Madagascar: well-balanced cocoa with acidity and bitterness, complemented by rare notes of green apple, pear, and a subtle touch of walnut.
Storage advice: keep your chocolate in a cool, dry place (avoid the fridge as well as spice cupboards). Enjoy it at room temperature to experience its full range of aromas.
Ingredients and nutritional information (per 100 g)
Dark chocolate (min. 65% and 72% cocoa)
Ingredients: cocoa mass, sugar, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extract.
These chocolates are vegan.
- 65%: energy 2210 kJ / 528 kcal – total fat 40 g (of which saturates 24 g) – carbohydrates 38 g (of which sugars 35 g) – protein 7.0 g – salt 0.01 g.
- 72%: energy 2220 kJ / 530 kcal – total fat 42 g (of which saturates 25 g) – carbohydrates 31 g (of which sugars 28 g) – protein 8.3 g – salt 0.01 g.
Milk chocolate (min. 42% cocoa)
Ingredients: sugar, cocoa mass, cocoa butter, milk powder, emulsifier (sunflower lecithin), natural vanilla extract.
- Energy 2267 kJ / 542 kcal – total fat 38 g (of which saturates 23 g) – carbohydrates 47 g (of which sugars 46 g) – protein 7.1 g – salt 0.07 g.
Allergens: may contain traces of nuts, sesame, peanuts, and milk.
Quoi de mieux que l'air des montagnes pour faire cristalliser nos tablettes fraîchement moulées? :)
