Our cocoa is thoughtfully sourced from diverse origins across Africa, Asia, and South America, each bringing its own character to our collections. Among our favorite sources are Semuliki Forest in Uganda, El Ramonal in the Dominican Republic, and Kablon Farms in the Philippines. Though each origin offers something unique, one thing remains constant: every bean we use is ethically sourced, from farms and cooperatives committed to fair wages and free from child labor.

Once we’ve sourced our cocoa, the journey begins with a meticulous hand-sorting of each bean. We carefully remove any non-cocoa elements, along with beans that aren’t perfectly fermented or show signs of damage. Every impurity caught at this stage ensures that only the purest flavors make it into our chocolate.

Next, we roast the cocoa beans slowly and at carefully controlled, lower temperatures to shape the distinct flavor profiles we seek. This step is crucial, as roasting deeply influences the chocolate’s character—gentler roasts preserve a bright acidity, while higher temperatures unlock rich, fudgy notes. Each roast is tailored to reveal the very best of every bean.

In the next step, our roasted cocoa beans are cracked, and the fibrous shells are carefully winnowed away, leaving only the rich cocoa nibs. This process is essential—any remaining shell would prevent the chocolate from achieving its signature smoothness and could add undesirable tannic notes.

With the pure nibs ready, we move to the refining stage, where cocoa truly transforms into chocolate. Warm cocoa nibs, sugar, and a touch of cocoa butter are added to our stone chocolate refiners. These traditional machines, equipped with stone wheels and a stone base, work meticulously to grind the mixture first into a paste, then into luxuriously smooth chocolate. Each batch refines for 2–4 days, depending on the variety, allowing the flavors to develop.

Once removed and strained, the chocolate is poured into blocks to age for 2–3 weeks at room temperature. This aging stage refines the flavors, creating a balanced profile that embodies our commitment to perfection.

The chocolate is then melted and tempered, a careful series of warming and cooling cycles that align the right form of crystals in the chocolate to ensure a crisp snap and glossy shine. Tempering has an impact on the mouthfeel of the chocolate, affecting the overall indulgent experience.

Finally, the chocolate is molded into our signature tablets, cooled, quality-checked, and hand-packaged to bring Maison Lumineux’s exceptional standard to every piece.