Single-Origin Cacao
We work directly with six family estates in Ecuador, Madagascar, Tanzania, Venezuela, Vietnam and the Dominican Republic. Each lot is fermented and dried at origin before crossing the Atlantic.
The Maison
The Maison
Founder's Note
"I learned chocolate in Brussels in 1979, on a marble slab that had seen three generations of chocolatiers. They taught me one thing: that the difference between good and unforgettable is patience. We have never forgotten that."
Henri Velour
Founder, 1987
The Philosophy
We work directly with six family estates in Ecuador, Madagascar, Tanzania, Venezuela, Vietnam and the Dominican Republic. Each lot is fermented and dried at origin before crossing the Atlantic.
Every piece is hand-tempered on Carrara marble slabs — a method that gives our chocolate its signature snap, glossy sheen, and slow, cool melt.
Our chocolate is conched for 72 hours in stone melangeurs built in 1962. The result: a velvety mouthfeel no industrial method has ever matched.
From the atelier on rue de l'Université, our maîtres chocolatiers compose, finish, and pack each piece by hand. Twelve pairs of hands, one box at a time.
A Quiet History
Founder Henri Velour opens a small atelier on the Left Bank with a single marble slab and twelve cacao beans.
Direct relationship established with Hacienda Esmeralda in Ecuador — a partnership that endures to this day.
After eleven years of refinement, the signature Velvet Truffle Noir is introduced and becomes the maison's emblem.
The first international boutique opens in London, followed by Milan, Dubai, and Tokyo.
The limited vintage program begins, releasing aged reserves in numbered editions of fewer than 200 boxes.
The Atelier