Two Grands Crus Join Us at Shoukâ
The bean-to-bar movement: a pioneering concept that brings together several artisan chocolatiers united by genuine expertise and a shared philosophy.
This is what Shoukâ reflects in its chocolate bars. Among them: Chuao, a new origin of exceptional beans that is creating a sensation within the chocolate shop. .
Transparency before, during, and after
Once called the "food of the gods," cacao has been with us for thousands of years.
Introduced to Europe in the 16th century, chocolate production split a few years later into two distinct groups: artisan chocolatiers and large brands.
Today, most chocolatiers and large groups offer consumers couverture chocolate, purchased from a couverture supplier. This is where bean-to-bar (from bean to bar) differs from this practice. Working with chocolate under this concept goes beyond making chocolate bars from scratch. Behind it lies a unique philosophy with genuine expertise, based notably on transparency.
At Shoukâ, this is the key value we wish to share with you. The producers we work with have been carefully selected by us. This approach allows us to monitor the nature of the raw materials they use and the people who grow them, ensuring fair compensation. This ethics, established at the very beginning of our chocolate bar production, is maintained throughout our manufacture.
Thus, to remain accountable to you, our chocolate workshop is open to the public and visible through the laboratory's transparent windows. As a result, all visitors can come and watch our chocolatiers roast, winnow, crush, conch, refine, temper, and then mold our high-altitude chocolate.
The arrival of two vintages
At Shoukâ, the year began with the arrival of an extremely rare cacao in the manufacture: Chuao beans. Aiming even higher, it was not one, but two harvests of beans that passed through the doors of the iconic Chamonix chalet.
These new arrivals sparked a lot of enthusiasm and concern for the team. With each new origin, the chocolatiers must relearn how to work each one, including Chuao. After several trials, production was finally launched, giving birth to two vintages of chocolate: Chuao 2018 harvest and Chuao 2020 harvest.
Just like wine, the terroir from which the beans originate will have a real impact on their aromatic profile and bring different notes to the palate. The same applies to the harvest year, where the aromas will be distinct despite their common origin.
Several artisan chocolatiers will tell you that tasting bean-to-bar chocolate is discovering chocolate. We will tell you that tasting two great bean-to-bar crus is rediscovering chocolate and changing your view of it. It becomes an exceptional delicacy and lets the lands where it was harvested express themselves through its aromatic profile.
If you love to travel, these two bars will take you to Venezuela through an explosion of unprecedented flavors.
So, when is your next flight?
