Racine Carrée
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2022
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Racine Carrée is a crazy project for which Matéo, Jimy and Gino have given themselves a mission: to offer healthy, traceable, responsible chocolate, without intermediaries, made with good cocoa and just a little sugar.
From cocoa root to chocolate square.
To master the steps from A to Z, you have to start at the root of the cocoa, from the planting stage. It is therefore in Peru, within their Alto Miro plantation, but also with four producers in the region, that Matéo, Jimmy and Gino cultivate the cocoa trees, select and harvest the pods, then sort, ferment and dry the beans in order to to obtain an exceptional raw material.
Although very close geographically, the plantations each have a unique terroir. Genetics, climate, type of soil, altitude, are all elements that influence cocoa, and therefore chocolate.
Bagged and then sent to France, it is in the Saint-Jeannet workshop, in the hinterland of Nice, that these cocoa beans are transformed into chocolate. Methods, durations, temperatures are adapted to each type of bean according to its nature and its aromas.
Each of the squares pays tribute to the passion and work of the producers we work with. They have an aromatic diversity that we have initiated and developed from the cocoa root to the square of chocolate.
From cocoa root to chocolate square.
To master the steps from A to Z, you have to start at the root of the cocoa, from the planting stage. It is therefore in Peru, within their Alto Miro plantation, but also with four producers in the region, that Matéo, Jimmy and Gino cultivate the cocoa trees, select and harvest the pods, then sort, ferment and dry the beans in order to to obtain an exceptional raw material.
Although very close geographically, the plantations each have a unique terroir. Genetics, climate, type of soil, altitude, are all elements that influence cocoa, and therefore chocolate.
Bagged and then sent to France, it is in the Saint-Jeannet workshop, in the hinterland of Nice, that these cocoa beans are transformed into chocolate. Methods, durations, temperatures are adapted to each type of bean according to its nature and its aromas.
Each of the squares pays tribute to the passion and work of the producers we work with. They have an aromatic diversity that we have initiated and developed from the cocoa root to the square of chocolate.
