Rosita Chocolat

After initiating the creative pastry market in France 20 years ago by creating the ScrapCooking brand, Rose MARIE is now diving headfirst into the world of chocolate. At Rosita Chocolat, our mission is to enhance the cocoa bean in order to reveal the full aromatic range of chocolate! To make our chocolate, we chose the bean to bar method, from bean to bar, in accordance with our values committed to nature and people. In France, only 2% of chocolatiers work according to this method which allows both to respect the environment and to highlight all the actors in the cocoa industry. People at the heart of chocolate Our trusted suppliers guarantee us the best cocoa beans from farms and cooperatives where the fermentation, drying and sorting stages of the beans are carefully carried out by fairly paid women and men. Cocoa beans We have chosen to work with beans from different terroirs in pure origin, that is to say without mixing beans. We make our chocolate in small batches using traditional methods, which allows us to offer rare cocoas. Our partners Silva Caoao and Belco search for the best cocoa beans for Rosita Chocolat, sourced from agroforestry, organic or process