There are those who have for years worked out of the spotlight, like husband and wife Zoi Papalexandratou and Tom De Winne who founded this company in 2016 in Belgium have done: but then this is what makes the difference.

Their chocolate is never banal, it always emanates intense and complex aromas that go hand in hand with the best subtleties of coffee. You can feel the respect given to the raw materials and the years of technical work put in to enhance it. There are no concessions to the classical taste of chocolate; it is not chocolate that winks at the sweet-toothed or is prone to inclusions.

Only a few years ago they were present at the Salon du Chocolat in Paris with only two single-origin bars, but that production was the forerunner for those who were looking for a new way of processing cocoa through a careful selection of the materials and a study of each transformational step into chocolate.

Their reality has grown, it has expanded, but it has never lost sight of the initial objectives of respect for the growers and the harvest. In addition to production, their experience now also functions as consultancy in the processing of cocoa beans. Today Zoi Papalexandratou is currently an international reference in the field of cocoa bean fermentation. The production is limited, but I consider it a value, given the quality and high aromaticity of their chocolate.

Their chocolate is absolutely to try, in my opinion.