炉ROKAEN
N°02 — 加加阿

Cacao

Conched into a gentle darkness.

Fermented under banana leaves in the Mekong delta, then ground by stone and turned for days in Japan.

Origin
Bến Tre, Mekong Delta · Trinitario
Fermentation
6 days · under banana leaves, at the farm
Conching
Japan · stone mill, 3 days
Cacao
72% · single estate
Format
Couverture 100 g · nibs
The pod — Mekong
The Earth

Fruit of the delta

A single estate on the Mekong. Pods split by hand, beans fermented six days under banana leaves, then dried in river wind — the origin of everything that follows.

The conche — Japan
The Fire

Three days of turning

Roasted low, cracked, and conched — slowly, for days, by chocolatiers the house trusts — until the darkness turns silken. No lecithin, no shortcuts. Bean, cane sugar, time.

The bar
The Table

A darkness that stays gentle

Seventy-two percent that reads like fifty. Dried fig, black tea, a whisper of salt. For pastry, for pairing, for the last hour of the evening.

01
The objects

Cacao

N°02
Dark Couverture — Mekong
Single-estate 72% · 100g
Dried fig / black tea / a touch of salt
N°02 N
Stone-ground Nibs
Roasted nibs · 80g
Deep roast / river cane / crunch
Prices revealed at opening

If you wish to know when the flame is lit.

Reserve the first harvest
← All materials