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The production of our chocolate in Lyon requires a rigorous process. The beans arrive in bags of 60 to 90 kg and the selection will take place according to the different origins of the cocoa. The chocolate maker's nose, sight and hand will play an essential role. All operations require the utmost care and, for each of them, meticulousness and know-how are decisive. As soon as the beans are received, manual sorting is carried out in a sieve. This first operation consists of removing damaged beans, metal debris and pebbles.



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