Single Origin · Handcrafted · Since 2009

Chocolate
as it was
meant to be.

From cacao tree to your hands — every bar tells the story of the soil it came from.

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Est. 2009

Our Story

Born from a
single obsession.

NOIR began in a small kitchen in Lyon, France, where founder Élise Moreau spent three years travelling to cacao farms across Ecuador, Ghana, and Madagascar — tasting, learning, and falling deeper in love with the raw complexity of the bean.

Today, every bar we make is a direct conversation between the farmer who grew the cacao and the person who unwraps it. No shortcuts. No additives. Just chocolate in its most honest form.

12 Origin Countries

47 Farm Partners

3 Awards Won

Bestseller

Ecuador · Arriba Nacional

Midnight Dark

72% cacao. Notes of dried cherry, tobacco, and a long finish of roasted earth.

New

Ghana · Ashanti Region

Golden Milk

45% milk chocolate. Warm caramel, toasted hazelnut, and a whisper of sea salt.

Madagascar · Sambirano Valley

Ivory & Rose

White chocolate with freeze-dried raspberry. Bright, floral, and unexpectedly complex.

Limited

Peru · Chuncho Heirloom

Velvet Noir

85% ultra-dark. Intense, brooding, with notes of black coffee and bitter orange peel.

Sourcing

We visit every farm personally. We pay above fair-trade prices and build multi-year relationships with growers who share our obsession with quality.

Fermentation

Cacao beans are fermented on-site at the farm for 5–7 days. This is where the flavour is born — and where most mass producers cut corners.

Roasting

Each origin is roasted to its own profile in our Lyon atelier. Low and slow, to coax out complexity without burning away the delicate top notes.

Conching

We conch for 48–72 hours. The result is a texture so smooth it dissolves before you've had time to think about it.

Chocolate
as it was
meant to be.

Born from a
single obsession.