Jean Christophe Hubert studied and trained chocolate-making in Montpellier and New York. He is an art-historian and curated a travelling exhibition about Leonardo Da Vinci lately. 'Millésime Chocolat’ translates into ‘vintage’ and yes, just like in the wine-world, they make sure you can trace every step of their bean-to-bar craft chocolate-making back down to the moment of harvesting the cocoa pods.Similar to wine, cocoa, too, responds to environmental conditions by developing certain characteristics in flavour and quality. Thus for Millésime it was most obvious, to sort their beans by vintage ant terroir to create outstanding chocolates, from batch to batch ever so unique. It is one of the few bean-to-bar workshops in Belgium since 2017, located in Liège. They were voted best start-up team in Belgium in 2019.
Their chocolates are organic and free from soya.’