CULTURE : THE BEAN-TO-BAR

From the bean to the bar of chocolate: a movement launched several years ago by a number of traditional chocolate craftsmen wishing to return to the roots of their profession and passion. 
One of their creations is the Millésime, produced from start to finish by the same Liège craftsman who opened his workshop to give us a taste. Good to know: the editing team responsible for this newsletter is taking the time to eat an entire bar of chocolate with pieces of grilled almonds. On top of that, the packaging of these bars is so beautiful it is being used as decoration. Meanwhile, as you wait for the next open day, you can buy them in some of our favourite places like Dille & Kamille (in Belgium), Wattitude and Carré Noir (in Liège), and other parts of the world.


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