Chefs · Retailers · Companies
Couverture, cocoa mass, bars for resale, corporate gifting and bespoke work. Same beans, same North of Haiti, same fermentation, in the formats a professional kitchen or a shop actually needs.
01
Dark 65, 70 and 80 %, milk 45 %, white. Tempered pistoles or blocks. Fluidity and viscosity sheets supplied with every lot, so your enrobing and moulding are predictable from the first batch.
02
100 % mass for pastry, ganache and ice cream. Roasted nibs for texture and infusion. Cocoa husk for the tea, sold by the kilo.
03
The full retail range for épiceries fines, coffee roasters, hotels, museum shops and duty-free. Point-of-sale material supplied: terroir card, tasting sheet, shelf talker.
04
Bespoke boxes, printed sleeve carrying your identity, a card naming the cooperative and the lot. Ralph Leroy comes from fashion and jewellery: bespoke is not an add-on here, it is where the house started.
Why this cocoa
The FECCANO already sells to Valrhona and Ethiquable. The difference here is that the transformation happens in Haiti, and that you can name the cooperative on your own menu.
Aromatic
Haitian cocoa is described in the trade by its fruity and citrus notes, and by a floral quality that survives high percentages. In a ganache, that acidity does the work an added fruit purée usually has to do.
Traceable
No blending of unnamed origins. Every lot comes from the FECCANO in northern Haiti, fair-trade certified since 2003 and organic-certified since 2011. The cooperative name goes on the delivery note.
Rare
Haiti produces less than a tenth of what its neighbour produces, and only a tenth of that qualifies as fine cocoa. Putting it on your menu is a position, not a purchase.
Open an account
We answer within two working days, with a price list, the current lot sheets and, if it is useful, samples.
Samples
A tasting set of the five couverture references is sent free to any professional with a registered business number, anywhere in Canada. Elsewhere, shipping at cost.
Canada and the United States, from Montréal. Europe on request, by air, with a temperature-controlled option from May to September.
The FECCANO cooperatives are Ecocert-certified organic since 2011, four certified, four in progress, and fair-trade certified (FLO 2003, SPP 2013). Makaya's own certification status is being finalised; we will not claim a label we do not yet hold. Ask us and we will tell you exactly where the file stands.
Tastings and technical sessions are held at the Montréal bistro. Write to us and we will arrange a date.
Co-branding yes, white label no. The point of this house is that the origin is named. We will put your name next to ours, never instead of the growers'.
