Cacao was enjoyed by Mayans along the Yucatan Peninsula and was present in many religious rituals. Its genus name, Theobroma translates as "food of the gods" - it was savored daily by the Ninth Emperor of the Aztec Empire, Moctezuma himself. Cocoa beans were also used as a currency. Spanish brought cacao to Spain as a medicine. It slowly gained popularity among the European elite and evolved from a drink to solid chocolate with the rise of British and Swiss chocolate makers followed by the introduction of milk chocolate.


Do you enjoy more the sweetness of milk chocolate or the bitterness of dark chocolate?

We offer milk chocolates with 41% cocoa and milk chocolates with 50% cocoa.


Milk chocolate was invented in Switzerland in 1875 by Daniel Peter in Vevey. He had the idea of ​​adding powdered milk to dark chocolate to sweeten it. He then partnered with Henri Nestlé and François-Louis Cailler.
Milk offers numerous health benefits, including being a rich source of calcium, protein, and vitamin D, all vital for bone health, muscle function, and overall well-being.
Add cashew and goji and you get our Le Bouquetin Milk Chocolate recipe. Goji berries have the highest concentrations of melatonin and the third highest antioxidant capacity of all common nuts. Cashews are natural drops of vitality, rich in fiber, heart-healthy fats, and plant-based protein.