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Grand Cru Chocolate

The Grand Cru chocolates from Maison Pierre Marcolini

5 origins, with bold-flavored ganaches.

What is a Grand Cru?

Terroir • Rarity • Lingering Taste • Depth

Just as the vine expresses itself through terroir and grape variety, cocoa expresses itself through its terroir and variety, at least for native cacao trees. Then comes the human touch: they will choose the harvest time, the duration of fermentation, and the roasting time to enhance the bean. The chocolate maker's entire task is to faithfully rediscover and express the cocoa bean's identity. Grand Cru chocolate is distinguished by its length on the palate and the depth of its flavors.

A new identity

A breath of novelty sweeps over our Grand Cru gift boxes. A rounder, more generous shape, tailored to the palate's form for an ideal tasting experience. Solid colors derived from natural pigments, in warm and elegant hues that evoke the earthy nuances of each terroir.
Each of the recipes has been reworked by Pierre Marcolini to reveal even more flavors: the ganaches are now carefully crafted or infused to bring out the subtlety of our cocoa varieties' tastes.
High-quality ingredients, unique combinations, and available in 5 recipes, ready to be discovered right away!

5 exceptional beans origins

Cuba • India • Madagascar • Peru • Sao Tome

Grand cru Cuba

The beans we use come from Baracoa, a small town in Oriente situated between beaches along the Caribbean Sea and lush mountains.

These are very ancient beans that have been able to retain all their character because they are located in a very isolated region. The terroir is preserved; only 2 or 3 chocolate makers in the world have the opportunity to source from Cuba.

These naturally robust beans are smoked with beechwood to bring out their character, enhanced by an infusion of Timut pepper.

Grand cru India

Our cocoa beans originate from the Tamil Nadu state, at the Regal plantation owned by the agricultural cooperative "Go Ground."

The cacao beans, certified organic, are harvested from 200 small farms in the Green Hills of Idukki.

The entire batch of freshly harvested cocoa is processed on the same day at the Udumbannoor post-harvest center and then undergoes a 5-day fermentation.

These beans, with bitter and dried fruit notes, are enhanced by nutmeg.

Grand cru Madagascar

Our beans come from the Ambanja region in the northwest of the island, from the family-owned Bejofo farm.

Each tree has been identified, and its pods are harvested separately. The plantation is a great example of integrated farming, as it also features ylang-ylang, coffee, and pepper plantations.

The fruit notes of the beans are enhanced by the Ylang-Ylang flower, accentuating the flavors of red fruits.

Grand cru Peru

Peru is considered one of the birthplaces of wild original cacao.

The cacao from the Piura region is commonly referred to as "Gran Nativo Blanco" because the cacao beans are white, which imparts a lighter color to the chocolate.

These beans come from the Norandino cooperative. Their citrusy notes are enhanced in our ganache through an infusion of Timut pepper.

Grand cru Sao Tome

The island of Sao Tome & Principe, also known as the Chocolate Island, has managed to preserve its spectacular plant biodiversity.

The Organic cocoa from Sao Tome comes from an initiative carried out by Satocao called the "village project." This project, which was established in 2001, aims to enable the development of an autonomous center of excellence for the villagers.

The cocoa beans, with hints of roasted cocoa, are infused and combined with toasted rice to enhance their flavors.

Elevated Beans

Our Grand Cru chocolates are distinguished by their length on the palate and the depth of their flavors. Find them in our dark chocolate bars sourced from all around the world:
Ecuador, Sao Tome, China, and many more!

Plumier of Grands Crus

25.00€

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Malline of Grands Crus

42.00€

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Malline of Saveurs du Monde

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São Tomé & Principe Tablet

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Some concepts about cocoa...

What defines good chocolate?

• The terroir
• The quality of the plantation and cacao trees
• The bean variety

It is the combination of these three elements that determines the quality of a cocoa bean.

How many cocoa groups are there in the world?

There are four main groups of cocoa beans in the world:

• Criollo (Peru & Venezuela)
• Trinitario (Madagascar, China, Indonesia & Cuba)
• Forastero (Brazil, India & Sao Tome Principe)
• Nacional (Ecuador)

Pierre Marcolini has selected them all for his Grand Crus.

Where are the native cacao trees located?

The plantations are located in tropical regions situated between 20° North and 20° South of the Equator.

This is called the "Cocoa Belt."

To flourish, native cocoa trees need:
• Lots of rain (120-180cm/year)
• High and constant temperatures (between 20 and 32°C)
• High humidity levels (65-100%)
• Lot of shade

The chocolate-making process

From tree to bean and from bean to bar.

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Grand Cru Chocolate

What is a Grand Cru?

Grand cru Cuba

Grand cru India

Grand cru Madagascar

Grand cru Peru

Grand cru Sao Tome

Elevated Beans

What defines good chocolate?

How many cocoa groups are there in the world?

Where are the native cacao trees located?

The chocolate-making process

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