For Mesjokke, making chocolate starts with the magic of the cocoa bean. They only buy very special types of cocoa, the taste of which can differ greatly depending on the country of origin, the type of soil and the way in which the cocoa is fermented.
For this ‘specialty’ cocoa they pay a fair price that is two to three times higher than what is paid for standard ‘bulk’ cocoa! And they ensure that they always know exactly where the cocoa comes from and that the conditions under which it is produced are good.
To get the very best out of the special cocoa beans, they do every step in the production process all by themselves! It’s called bean-to-bar. With this they guarantee that you get the very best bar in your hands.