%2009_02_03_fc96ab15.jpg)
OUR TERROIR
"Crafted with Soul, inspired by Terroir."
A tree. A pod. A bean.
And behind every bean is a place, its soil, climate, genetics, landscape and the people whose knowledge and craftsmanship help shape its character.
This is where our story of chocolate really begins.
This is terroir.
WHAT DOES TERROIR MEAN?
Terroir is a French word most commonly associated with wine. It describes the relationship between a product and the place from which it comes.
And cacao has terroir too.
Its genetics, soil, climate, altitude and growing conditions all play a role, alongside the decisions made throughout cultivation, fermentation and drying.
Together, they help shape the character of the cacao and, ultimately, the chocolate we taste.
That's what fascinates us.
Cacao from different places can taste remarkably different. Some may be naturally fruity or floral, while others might reveal notes reminiscent of nuts, caramel, spices, dried fruit or earth.
Those flavours don't necessarily need to be added.
They can already be there, within the cacao.
%2009_02_edited.jpg)
%2009_02_edited.jpg)
CACAO WITH A SENSE OF PLACE
We explore cacao and chocolate from distinctive origins around the world, including Brazil, Bolivia, Ecuador, Peru, Venezuela and beyond.
But for us, origin means much more than simply putting the name of a country on a chocolate bar.
We want to understand what's behind it.
Where was the cacao grown?
What cacao is it?
How was it cultivated?
How was it fermented and dried?
Who produced it?
And ultimately — what does it taste like?
Those questions help us understand the ingredient and influence the way we work with it.
FROM AGRONOMY TO CHOCOLATE
Our fascination with terroir isn't accidental.
Before becoming a chocolatier, our founder Mayara studied Agronomy, and that connection to agriculture continues to influence the way we think about chocolate.
Because cacao is an agricultural product before it becomes a luxury one.
Its journey begins on a farm, often thousands of miles from the person who will eventually taste the finished chocolate.
Understanding that journey gives us an even greater appreciation for what's inside every cacao bean, and for the enormous amount of knowledge and work involved before it ever reaches our chocolate shop in Yorkshire.
%2009_02_edited.jpg)
%2009_02_03_a7d113c2.jpg)
FROM FRUIT TO CHOCOLATE
From the genetics of the cacao and the conditions in which it grows to fermentation, drying, roasting and chocolate making, every stage can influence what we eventually taste.
That's why cacao from different origins can become completely different chocolate experiences.
FROM CHOCOLATE TO CREATION
Once chocolate reaches our hands, another part of the journey begins.
At Terroir, we work with chocolate in many different ways — from handcrafted bonbons and layered filled bars to seasonal collections and our growing exploration of bean-to-bar chocolate.
For our bonbons and filled creations, we pair carefully selected chocolates with ingredients that inspire us: fruits, nuts, caramel, coffee, teas, spices, botanicals and more.
Sometimes the chocolate itself takes centre stage. Sometimes it becomes part of a more complex combination of flavours and textures.
Alongside this, we're exploring chocolate from the very beginning — working with cacao beans and developing our own bean-to-bar chocolate in small batches here in Beverley.
Different processes. Different expressions.
The same obsession with flavour.
BEYOND CACAO
Our idea of terroir doesn't end with cacao.
We're fascinated by ingredients with their own distinctive origins, seasons and stories — from fruits, nuts and coffee to vanilla, teas, spices and botanicals.
A beautiful vanilla, an expressive coffee, an unusual fruit or a carefully grown nut can bring its own character to a chocolate.
We choose ingredients because of how they taste and what they contribute, not simply because they sound luxurious.
Then we look for the point where chocolate and ingredient make sense together.