Cloiseau visits each cacao terroir personally meeting plantation workers and producers in Venezuela, Ecuador, the Caribbean, Africa and Madagascar. Selecting only the finest beans and vintages allows him and his team to craft their own couvertures from scratch. Reminiscent of a winery’s Cellar Master elaborating vintages with constant blending, a chocolatier developing a new couverture requires more than a year and a half of experimentation to find the perfect balance of bitterness, acidity, fruit and floral aromatic intensity. The same rigorous standards apply to fillings like hazelnuts and almonds in the pralines, fruits, spices and fresh cream used in their ganaches. “When I am creating, I’m ultimately more interested in flavor typicities than in the provenance of the cacao,” says Cloiseau.