Long before chocolate became candy, it was considered nourishment. Two centuries ago, the great French gastronome Jean Anthelme Brillat-Savarin wrote:
"It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested… that it is above all helpful to people who must do a great deal of mental work."
— The Physiology of Taste, 1825
Notice his words: carefully prepared. That is the whole of our approach. We shell every bean by hand and grind it for hours, not days, so nothing is added and nothing belonging to the bean is lost. One square, held on the tongue for a few minutes, is enough.
