Reinventing Milk Chocolate

Farm-Fresh Milk: A Story of Terroir

The milk is collected directly from the farm and then processed in our chocolate manufactory.
This close relationship allows us to preserve its unique character and maintain full control over every stage of its transformation.
We have chosen a local farm in Geneva that shares our commitment to quality, animal welfare and respect for natural cycles.

Milk: A Raw Material, Not Just an Ingredient

Traditionally, chocolatiers use standardised milk powders.
Our approach opens up a new way of crafting milk chocolate.
We start with fresh farm milk, which we transform ourselves before incorporating it into the cacao.
This gives us complete control over its origin, traceability and characteristics.
Milk thus becomes a raw material in its own right, with its own distinct aromatic profile, just like cacao.

Our Method

We slowly concentrate the milk before cold-drying it to preserve its aromatic richness.
This preparation, known as “crumb” and produced entirely in our chocolate manufactory, is the signature of our milk chocolates.
Behind its apparent simplicity lies a crucial step, where the distinctive character of each of our milk chocolates begins to emerge.

The Cacao

The milk now has a character of its own.
All that remains is to find the cacao that can complement it.
Each origin is carefully selected to create a different balance between the freshness of the milk and the expression of the cacao.

Conching

The crumb is then slowly conched with the cacao.
Time becomes the final artisan in our chocolate-making process. It refines the texture, reveals the aromas and perfects every sensation with extraordinary precision.
By the time conching is complete, the chocolate has found its balance, its texture and its fullest expression.

The Noir de Lait Collection

Each chocolate reveals its own unique character, with every nuance naturally finding its place.
An invitation to rediscover milk chocolate in an entirely new light.