Racine Carrée's mission is to offer healthy chocolate,
traceable, responsible chocolate, without intermediaries, made with
cocoa and just a little sugar.
At our workshop in Saint-Jeannet, in the hinterland of Nice (06), these cocoa beans from organic plantations in Peru are transformed into chocolate. This production workshop is open to the public, and we manage the roasting, grinding and creation of the chocolates. We call it being a Bean To Bar chocolatier. Our visitors and customers can watch the beans being transformed into chocolate, smell the delicious cocoa aromas and sample a range of local chocolates free of charge.
Methods, times and temperatures are adapted to each type of bean, in order to respect its nature and aromas.
and aromas. Each square pays tribute to the passion and hard work of the producers we work with, and features the aromatic diversity we initiated and developed "From the cocoa root to the chocolate square".
