Chocolatière Bean To Bar 20° Nord 20° Sud
Discovering the Bean To Bar movement
20° Nord 20° Sud was born from a woman’s passion for Bean to Bar chocolate and her desire to share it with as many people as possible.
Although she was introduced to the world of chocolate as a child, Melanie PAULAU never thought she would become one of the few Bean to Bar chocolate makers in France. Until a few years ago, she was not in the least interested in this product, despite the fact that the whole world adores it. She found it too fatty, too sweet, or both… In any case, it was of no interest to her taste buds !
Mais ça, c’était avant… Il aura suffi d’une visite au salon du chocolat à Paris pour inverser la tendance et rendre Mélanie accro au cacao ! She owes this conversion to her encounter with the Bean To Bar movement. At long last, she found chocolate that really tasted of cocoa ! Natural, high-quality chocolate bearing real values !
Since then, cocoa has always been part of Melanie’s life. Determined to make a career out of her passion, she trained with experienced chocolate makers before embarking upon her own adventure and creating 20° Nord 20° Sud.
Today, the workshop at the Bean to Bar chocolate factory, located in Vendée, has an all-women workforce. Passionate about their work, Mélanie and her colleague Marion constantly strive to create chocolate products that are both delicious and surprising. From bars of chocolate to spreads, including Florentines and Neapolitans, the products created by 20° Nord 20° Sud highlight the taste of the terroirs and their differences.
A quest for meaning as well as high-quality chocolate
At 20° Nord 20° Sud, each tasting is an explosion of flavours that transports the consumer to South America, India and even Madagascar. Natural notes of banana, candy, spices and many other original flavors emerge from the cocoas that we select and work with care.
The making of this tasting chocolate begins with the very careful selection of cocoa beans Just like wine, cocoa comes from different terroirs, and it is in the latitudes of 20° North, 20° South that the cocoa tree grows, this tree already several thousand years. In the chocolate factory, Melanie and Marion master all of the production of chocolate. “We transform the cocoa beans into Grands Crus chocolate, without adding fat or lecithin in order to preserve the unique taste of the cocoa terroir…”
Over and above the quest for taste, the Bean to Bar chocolate maker 20° Nord 20° Sud is committed to a genuine ethical and eco-responsible approach. We strive to support and highlight the women and men who cultivate exceptional cocoa while respecting the environment.
In countries that are victims of deforestation and monoculture, these local producers develop plantations that restore and protect biodiversity. “We buy the raw material from them at respectful prices in order to allow them to live decently and to set up various social actions (schooling, social protection, etc.).”
To give you an insight into their world, we have created chocolate tasting and making workshops. From our workshop, travel across the oceans and meet these committed producers. Explore the specific characteristics of each cocoa bean, be transported by their delightful aroma and succumb to their delicious taste !