From the terroir to the chocolate bar
A number of years ago, the young Basel company Idilio Origins, discovered that as with top-class wines, the “terroir”, the 'location' in which the cocoa is cultivated, is crucial for the quality and distinctive flavour of the fruit.
Idilio became the first and only Swiss chocolate company to specialise in finding the best cocoa plantations which remains to this day. Following the discovery of a promising “cocoa, mountain” Idilio works hand-in-hand with the local farmers to, nurture the precious cocoa, harvest it at the perfect moment, then ferment and gently dry it in the sun. The wealth of flavour in the cocoa evolves harmoniously in the chocolate during the production in Switzerland. The goal is the creation of dark “château” chocolates, for connoisseurs.
Venezuela and Columbia were already renowned for outstanding Criollo- cocoa back in the days of the Mayan civilisation. It is thought that, the Criollo beans originated in the south of Venezuela. The simpler, and more disease-resistant Forastero cocoa originated further to the south in the Amazon basin. From Venezuela, the Criollos spread, through Columbia as far as Mexico. To this day, the cocoas with the highest proportions of Criollo genes are to be found in these countries. For this reason Idilio concentrates on the northern, regions of South America in its hunt for single plantation gems.
Experience this unique poetic chocolate through my new selection of cake truffles.
|Idilio Chocolate Bars|
|My NEW Cake Truffle Selection|