Giftiser
Racine CarréeSaint Jeannet, France
Chocolates and Candies, Chocolatier
About us
From the cocoa root to the chocolate square.
The Racine Carrée project began six years ago with a meeting between Matéo and Jimy, agricultural engineers working on a Swiss-Peruvian project in the San Martin region of Peru. Jimy's family, the Isminio Gonzalès, warmly welcomed Matéo upon his arrival, introducing him to the local culture and the unique characteristics of the Alto Miro plantation.
Nestled in the province of Pajarillo, this plantation abounds with different varieties of cacao trees and rich biodiversity, with orange groves attracting butterflies, bees, and birds. In May 2020, Jimy inherited the plantation, giving the two friends the opportunity to realize their dream: to create a healthy, traceable, responsible chocolate, made without intermediaries, using good cacao and just a little sugar.
To master every step of the process, Matéo and Jimy, with the help of four local producers, cultivate the cacao trees, harvest the pods, select the fresh cacao beans, then ferment and dry them in the Amazonian sun. Each plantation, although geographically close, has a unique terroir that influences the cacao's flavors through genetics, climate, soil type, and altitude.
The first step in their project is the creation of a fermentation and drying module, similar to a wine cellar, where fresh cocoa beans are transformed into dried beans. They are then bagged and shipped to France.
In Saint-Jeannet, in the hinterland of Nice, dried cocoa beans are transformed into chocolate in a production workshop. The methods, processing times, and temperatures are adapted to each type of bean to reveal its unique character and aromas. Each square of chocolate reflects the passion and work of the producers, offering a rich diversity of flavors, from the cocoa root to the finished chocolate square, with no middlemen involved.
Self Brand
For All Ages
For All Genders
From the cocoa root to the chocolate square.
The Racine Carrée project began six years ago with a meeting between Matéo and Jimy, agricultural engineers working on a Swiss-Peruvian project in the San Martin region of Peru. Jimy's family, the Isminio Gonzalès, warmly welcomed Matéo upon his arrival, introducing him to the local culture and the unique characteristics of the Alto Miro plantation.
Nestled in the province of Pajarillo, this plantation abounds with different varieties of cacao trees and rich biodiversity, with orange groves attracting butterflies, bees, and birds. In May 2020, Jimy inherited the plantation, giving the two friends the opportunity to realize their dream: to create a healthy, traceable, responsible chocolate, made without intermediaries, using good cacao and just a little sugar.
To master every step of the process, Matéo and Jimy, with the help of four local producers, cultivate the cacao trees, harvest the pods, select the fresh cacao beans, then ferment and dry them in the Amazonian sun. Each plantation, although geographically close, has a unique terroir that influences the cacao's flavors through genetics, climate, soil type, and altitude.
The first step in their project is the creation of a fermentation and drying module, similar to a wine cellar, where fresh cocoa beans are transformed into dried beans. They are then bagged and shipped to France.
In Saint-Jeannet, in the hinterland of Nice, dried cocoa beans are transformed into chocolate in a production workshop. The methods, processing times, and temperatures are adapted to each type of bean to reveal its unique character and aromas. Each square of chocolate reflects the passion and work of the producers, offering a rich diversity of flavors, from the cocoa root to the finished chocolate square, with no middlemen involved.
Self Brand
For All Ages
For All Genders
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Contact Info
45 Rue du Château, 06640 Saint-Jeannet, France
https://racine-carree.com/en
+33 6 41 08 52 24,
Ask us
Working Hours
45 Rue du Château, 06640 Saint-Jeannet, France
https://racine-carree.com/en
+33 6 41 08 52 24,
Ask us
Working Hours
TUE,WED,THU,FRI: 1000 – 1900
SAT: 0900 – 1900
Holidays: Call & Check on Holidays