We are here to enable the modern chef to both execute traditional recipes, and invent new and daring ones.

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RECIPES

Tried and trusted chocolatier's recipes presented in ratios for scalability and versatility.

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TOOLS

We study the physics and chemistry of chocolate so you can focus on the flavours. Our toolkit is here to facilitate smooth production and to make creation easy when texture and shelf life are on the balance.

F&B Business: Partnership

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Stand out from the crowd

The luxury of working with a boutique chocolate maker is in the little things.

 

Get in touch and see what we can do together.

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Our Method

Learn how our chocolate is made. How the way we ferment, roast, grind and age cacao affects your plates and your guests' experience. Allow us to prepare your team with knowledge that enhances the power of your desserts, or even savoury plates.

Flavour, texture and aroma

Terroir

Conspiracy's cacao is grown and fermented in the region of Dak Lak, Vietnam, alongside green peppercorn (similar to Kampot), and watermelon.

All of our products are 100% made of cacao from the same farm, meaning you will find this profile in our cacao beans, nibs, husks, single origin chocolate (100%, 85%, 75%) and coarse ground chocolate, as well as the cacao butter (which carries an AMAZING smell of cherries), and both raw and roasted cacao powder.

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Tasting notes

slow journey starting with cherry, developing into warm spice and toffee with a hint of nut. smoke and tobacco finish.

Genetics and Transformation
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Once the fruit is ripe, the farmer de-pods the cacao beans. He ferments them in their natural ecosystem and familiar micro biology. They ferment by their own wild yeast under the tree they grew on, inside a wooden box lined with banana leaves. This part is extremely sensitive as it amplifies the plant's flavour notes, giving the cacao a character with sharp edges that we can polish gently to the chocolate's final personality.

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Our farmer choose the cacao's DNA carefully: the farm grows 5 different genetics. Their total sum adds up to the flavour of our chocolate.

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The beans are then dried in the sun. It is important not to use any machinery to transform the cacao at these stages as it will give the chocolate a noticeable boring-ness (a common "synthetic" flavour).

We then roast the dry beans gently, highlighting our favorite notes, and grind them with volcanic rock for 48 hours. this process reduces acidity and fine-tunes the roast profile, shaping the chocolate's personality from the cacao's character.

Lastly, the chocolate ages for a month, maturing and stabilising its flavour profile.

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