Behind the Scenes at Orfève
At Orfève, we spend our days talking about cacao, fermentation, roasting, aromatic profiles… But sometimes, a question will catch us off guard. Whether odd, poetic, or simply sincere, those are often the most beautiful.
“Do you sleep in your workshop?”
No. But we’ve thought about it.
“Is your chocolate safe for dogs?”
Sadly, no. Even the purest bean-to-bar chocolate contains theobromine, which is toxic for our four-legged friends. Keep your bars to yourself, and give your dog a cuddle from us.
“Why don’t you make truffle and smoked salt chocolate?”
That’s a real question someone asked. And we thought about it seriously.
The issue is: real truffle has a very fleeting aromatic presence. To get a noticeable flavor, you’d have to add an unreasonable amount. Most truffle products use synthetic aroma compounds that have little to do with the actual fungus.
At Orfève, we don’t use added flavorings, not even natural ones. If an ingredient can’t fully express its identity in reasonable quantities, it doesn’t belong in our recipes.
“Can your chocolate be aged like wine?”
Technically yes… with caution. A well-stored chocolate can evolve, soften, and gain complexity.
But it’s not always predictable, and proper storage is key to avoid deterioration.
“Do you have something against milk?”
Not at all. But our production line only receives cacao and sugar. That guarantees zero cross-contamination and full allergen safety.
It’s a structural choice to allow anyone with allergies to enjoy our chocolate with peace of mind.
That said, “never” is not a word we like much. We’re always open to new ideas,as long as they stay true to our values of purity.
If we ever create a milk chocolate, it will be in our own way,with clarity, integrity, and respect for the ingredient and the people who trust us.
“Is your chocolate spiritual?”
If by that you mean meaningful, intentional, precise, then maybe it is.
But to us, spirituality comes through taste. Through that suspended moment where everything aligns: texture, aroma, light, attention.
“Why isn’t white chocolate brown?”
Because it doesn’t have what it takes to be!
Chocolate starts from a cacao bean. When ground, it yields two things:
– a dark, flavorful powder (cocoa solids),
– and a light, creamy fat (cocoa butter).
White chocolate is made only with cocoa butter.
So it doesn’t have the powder that gives chocolate its dark color… or its deep flavor.
It’s like making an apple tart with just the juice,not the fruit. It might be sweet and pleasant,but it’s not the same.
“Why don’t you make a giant birthday bar?”
A giant chocolate bar? Sounds impressive,but also tricky to temper, mold, store, and break…
That said,never say never. Maybe one day, a special edition will emerge. But even then, it will stay true to our philosophy: refined, elegant, and deeply chocolate.
“Have you ever tried to make chocolate… without chocolate?”
This was a real question. If by that you mean “a sweet square that looks like chocolate but has no cacao soul,” then no. Never.
At Orfève, everything begins with the bean. It brings the flavor, the substance, the depth. Without it, it’s not chocolate. Maybe a candy, a paste, a substitute, but not what we stand for.
“Could you make a chocolate bar for people who don’t like chocolate?”
We got this one during a public tasting at a partner’s event, and it made us smile. But also, it made us think.
Because often, not liking chocolate just means never having met the right chocolate.
The one that doesn’t overload sugar. The one that doesn’t hide behind aromas. The one that respects the bean, its finesse, its complexity.
At Orfève, we do everything we can to reveal chocolate differently. Purer, more honest, more nuanced.
So to answer directly: no, we don’t plan to make a bar without chocolate.
Because our mission is to help everyone rediscover what cacao truly is.