Millésime Chocolat is one of the few chocolate factories in Belgium that operates directly from cocoa beans, based in Liège, Belgium: “From the bean to the tablet,” often referred to as “Bean-to-Bar.” We are the only ones, from a particular region and geography, to exclusively manufacture vintage chocolate. Our policy is to work only on beans from special plantations and terroirs. We do not mix harvests, terroirs, or vintages. Our beans come from trees respecting the ancestral genetics of cocoa trees. There is no mixing of harvests, terroirs, or vintages. Our beans come from trees that honor the cocoa trees’ ancestral genetics.
Jean-Christophe HUBERT, passionate and educated in the world of artisanal chocolate, imagines the development of his own bean-roasting chocolate factory. He studied at the CIRAD Center for Agricultural Research in Montpellier for the Production of Sensory Analysis of the Expertise of Chocolate and Cocoa, and at the Fine Cacao and Chocolate Institute in New York.
Millésime Chocolat produce antique chocolate bearing the bean harvest date. The atmosphere, like the grape varieties or the terroir, affects the beans’ flavor characteristics from season to season. The harvests do not take place at the same time, depending on the country, depending on the climate, depending on the region. Almost all year round, cocoa trees grow near the equator. The further away we go, the more marked the harvest seasons. In the northern hemisphere, there are two harvest periods: the “big harvest” from October to February and the “small harvest” from March to June. In the southern hemisphere, it is exactly the opposite. For us, the vintage is a benchmark, because it allows us to judge the evolution of cocoa in relation to the local climatological conditions of the harvest year.Awarded Gold by Singapore Newspaper
These beans are harvested in Uganda in the Semuliki forest in Bundibugyo. The cocoa offers very cocoa notes as well as notes of dried fruits and red fruits, mixing in a slight bitterness. This cocoa is cultivated by 1000 local small farmers. The beans surprise with their delicate and aromatic taste.
OUGANDA – Noir 75% – Whisky – 2019
Awarded Gold by Singapore Newspaper
These beans are harvested in Uganda in the Semuliki forest in Bundibugyo. The cocoa offers very cocoa notes as well as notes of dried fruits and red fruits, mixing in a slight bitterness. This cocoa is cultivated by 1000 local small farmers. The beans surprise with their delicate and aromatic taste.
MADAGASCAR – Lacté 55% – YUZU | CRANBERRIES – 2019
Awarded Silver by Singapore Newspaper
Between sea and mountain, the Ambanja region is also known as the Sambirano Valley, from the name of the river that crosses it. Throughout its course towards the sea, the Sambirano is bordered by plantations of coffee, spices and perfume plants. These beans come from the Akesson plantation.
Interview of Mr. Endri Qehaja – Sales Manager
Question 1: Do you already export to Singapore ? If yes, where ? If no, what type of importers & distributors are you looking for in Singapore ?
Question 2: What is the most unique and qualitative part of your products, different from competitors ?
Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
Importers & distributors what are you waiting for !
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