Xocolatl in a few words: Corentin, our chocolatier: I started my career with a CAP pastry and then I chose to study chocolate making with a CAP chocolatier, then to improve my skills in BTM pastry. I have always had this desire to embark on the adventure of creating a business, and It was at a chocolate lounge that I discovered the Bean to Bar concept and that the idea of Xocolatl was born. Later, during a trip to Costa Rica, I discovered cocoa farming and the work of producers. I am aware of the importance of valuing their work and I am back more motivated than ever to create Xocolatl. What is Bean to Bar? A classic chocolatier buys his chocolate already processed and only has to mold it into a bar or candy. The chocolate maker Bean to Bar buys cocoa beans, and it is he who will ensure the transformation of the cocoa beans into chocolate, then mold his bars and candies. Origin of our beans: We buy our cocoa beans directly and exclusively from a producer in Costa Rica. We use exclusively Trinitario beans, without mixing, to ensure high quality chocolate. Our beans are then taken directly to our laboratory in Brittany near Rennes to be roasted and transformed into chocolate under the supervision of Corentin, our chocolatier.