The Chocolate
It all starts with the chocolate. A search for the world's best chocolate took me to the Carenero region of Venezuela. The prized Venezuelan cacao bean is highly appreciated by chocolate connoisseurs for its lack of bitterness and astringency, and the pure, lingering chocolate taste. The Empire Torte's rich, dark density can only come from chocolate made exclusively of the rare Venezuelan cacao bean.

Venezuela has a long and well-established history of growing the world's best cacao.

It is common for most high-end chocolate manufacturers to use Venezuelan cacao. However, through a process called blending only a small amount of the best cacao actually ends up in the finished chocolate. The Empire Torte on the other hand is made with 100% of Venezuelan cacao. Once you taste the Empire Torte, you will know what truly great chocolate tastes like.

The Farm
The freshness of the eggs we use is critical to the Empire Torte's exceptional taste. Each day, local farmers grade the eggs to our specification and deliver them directly to the Empire Torte Co. bakery. The freshness truly comes through in the finished product.

Creating Taste Reflection
Coffee has long been combined with chocolate to created an enhanced flavor sensation. A coffee bean from the Island of Sumatra was carefully selected to provide a precise balance for the precious cacao. The beans are slow roasted using a traditional French roasting process until they are extremely dark. They are then slowly ground to minimize friction heat, preventing flavor from escaping. An espresso like process is used to unlock the bean's essence and while still hot the cafe is whisked in by hand allowing it to bond quickly with the chocolate.