Discover fine Caribbean cocoas !
A-TYPICA highlights Caribbean terroirs and flavours through a bean to bar chocolate made from cocoa beans from a region representing less than 2% of global production. The cocoa from each island conveys a particular history and terroir. Transparency and simplicity guide us in the way we make our chocolate. We have chosen to only use raw ingredients from the Caribbean and in particular the West Indies. In our bars, the two basic ingredients, Caribbean cocoa beans and cane sugar from Martinique, combine with spices, fruits and flowers from the Caribbean.
Transparency
We apply the bean to bar philosophy to all ingredients we use. Know the product origin and its producers and ensure that cultivation and processing conditions respect the planet and people.
Our chocolate and our gourmet inclusions are made in our lab in Ploërmel in Brittany. Our process is clear and respects the nobility of the raw materials we use.
Simplicity
For us chocolate has only two ingredient: cocoa beans and sugar and that's it!
Working with raw raw materials, highlighting their original taste.
Bars in a single package, to limit over-packaging and allow our customers to keep their chocolate longer.
Our founder
Food engineer, passionate about cooking and botany, Astrid was born and raised in Martinique.
It was during a stay on her native island that she discovered cocoa cultivation and went looking for a forgotten cocoa plantation on a old family land. The need to promote Caribbean cocoas and particullarly those from her island seemed obvious. Back to France she learned the art of making bean to bar chocolate with Mélanie Paulo (20°Nord 20°Sud).
These are the terroirs and flavours of her childhood that she shares and highlights with A-TYPICA.
Astrid TEMMERMAN
Bean to bar chocolate maker