In a little town on the Eastern side of Lithuania, Chocolate Naive makes their bean to bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to releasetheir extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings.
At Chocolate Naive, one of only 200 such producers worldwide, the production cycle starts with a dried cacao bean. Top class cacao beans are diligently selected from exceptional farms. They are then transported via the old seaways to Europe and, finally, to Lithuania, home of Chocolate Naive. Two key principles are of the most importance to them. First, Chocolate Naive only work with the best ingredients in the world. Secondly, they seek to become world-class craftsmen in working with this type of exquisite production. Chocolate Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture. For some time already their products have put Lithuania on the foodie map as a rising star of gourmet chocolate in the world. Experience a piece of mystery for yourself.