OUR STORY BEGINS WITH A JOINT PURPOSE: TWO FAMILIES DRAWN TOGETHER BY OUR SHARED PASSION FOR BEAUTIFUL INGREDIENTS, DESIGN AND EXPERIENCES. WE PAIR THIS PASSION WITH OUR DESIRE TO CHANGE THE CHOCOLATE INDUSTRY FOR GOOD. ONE BITE AT A TIME.

AND BECAUSE SUMPTUOUS SHOULD BE SUSTAINABLE, WE DON’T TAKE SHORTCUTS. WE CARE ABOUT WHERE OUR CHOCOLATE COMES FROM AND HOW WE MAKE IT.

WE SOURCE DIRECTLY FROM FARMERS WHO KNOW BEST AND WHAT WE SPEND IN COUNTRIES OF ORIGIN GOES SOLELY TOWARDS THE WELLBEING OF EVERYONE INVOLVED AND THE LAND THAT MAKES IT POSSIBLE. THIS ENSURES LOCAL BUSINESSES, COMMUNITIES AND BIODIVERSITY THRIVES.

OUR SUPPLIERS ARE LIKE-MINDED TOO. WE PARTNER WITH ORIGINAL BEANS, AMEDEI AND ISLANDS WHO PROMISE ONLY THE FINEST
QUALITY INGREDIENTS.

CO-FOUNDERS DANIELA NUNZI-MIHRANIAN, THE FOUNDER AND EXECUTIVE CREATIVE DIRECTOR OF STUDIO MINERVA, KAE SHIBATA, HEAD CHOCOLATIER, AND SVEN-HANSON BRITT, WINNER OF MASTERCHEF THE PROFESSIONALS – THE REMATCH 2019, ARE UNITED IN THEIR CREATIVE APPROACH.

TOGETHER, THEY’RE DRIVEN BY SUPERLATIVE STANDARDS THROUGH PURPOSEFUL, ELEGANT EXPRESSION AND A PERFECTIONIST’S
ATTENTION TO DETAIL.

AS SUCH, A DAY IN THE LIFE AT CARTOGRAFIE IS A DELECTABLE ONE. OUR FILLED CHOCOLATES ARE CELEBRATORY EXPRESSIONS OF PARTICULAR REGIONS, COUVERTURES AND COCOA BEAN VARIETIES. ORIGIN SHAPES ORIGINALITY. SO THAT THESE NUANCES SHINE, PREPARATION AND PROCESS ARE METICULOUS MATTERS. KAE SHIBATA CONSTANTLY TASTES AND TESTS EACH COUVERTURE TO ENSURE IT AGES WITH A FULL FLAVOUR PROFILE. WHEN IT’S AT PEAK PERFECTION, IT’S TIME TO CREATE OUR GANACHES AND FILLINGS. HER DEVOTION TO HER CRAFT FROM AGEING THE CHOCOLATE, TO TEMPERING, FILLING, HAND-SHAPING, DIPPING AND PACKAGING EACH PIECE IS A LABOUR (AND FLAVOUR) OF LOVE.

WE’RE INCREDIBLY PROUD OF WHAT WE DO AT CARTOGRAFIE. WE BELIEVE YOU’LL TASTE OUR DEDICATION TO MAKING A DELICIOUS DIFFERENCE IN EVERY BITE.