The followings are our six principles of chocolate crafting，
and “Delicious” is the only standard！
Nature 天然 “有机”、“野生”的可可豆被巧克力工匠视为原料的最低标准，它们只是保证纯正巧克力味道的一小部分。 "Organic" and "tropical" cacao beans are regarded as the minimum requirements of ingredients for craft chocolate, which guarantee the natural fragrance of pure chocolate.
Single Origin 单源 “单一源头标准”是同一季节，同一有机产区、同一树种，这是巧克力匠人们所追寻的挑战和乐趣，让单纯的口感发挥到极致。 “Single Origin standard” represents the chocolate is made by using a unique cacao variety that is single-originally sourced from cacao trees in the same season and same region, which is the challenge and interest of chocolatiers in order to pursue elusive perfection.
Faith 信仰 无法相信没有道德的人可以讲良心的为你制作巧克力,不使用非法童工，不破坏当地生态，注重可可树循环再生，这是对环境与人和巧克力的尊重体现，国际定义“公平交易”。 Commitment on sustainable growth of cacao trees is respectful to human and chocolate which is defined as “fair-trade” internationally.
Craftmanship 传承 对不同可可豆与工艺进行反复尝试、调整、精进技艺，不是可以简单复制的结果，只有巧克力匠人手把手的传承。 Craftmanship represents the continuous trial and adjustment of sophisticated techniques, which is non-duplicable, but the inheritance of chocolatiers’ spirit.
Handpicking 手工 机器能挑出坏豆子，却挑选不出味道不好的豆子。匠人的眼睛和手挑选出上乘 的可可豆，远比机器更精确。 Industrial machines can only identify spoiled cacao beans but cannot identify the natural flavor and fragrance of the beans. The eyes’ of chocolatiers are far better for quality judgement of the cacao beans than the machines.
Patience 耐心 巧克力匠人铸成的极致味道，在寒冷自然环境下的熟化需要一个月之久，时间的沉淀使可可的味道充分融合渗透散发出来。 Chocolatiers cast the ultimate taste of the craft chocolate, in extreme cold environment for more than a month long time, so that the cacao can have enough time to precipitate and penetrate of its natural flavor.