Alfred started with a bar bought on a whim in Paris — the kind of chocolate that makes you stop mid-conversation. Back home, that standard was hard to find. Most bars on the shelf are built around sugar and filler, with the chocolate itself treated as an afterthought.

We built Alfred around the opposite idea: start with real French couverture, keep the ingredient list short, and let the chocolate be the reason someone reaches for a second piece.

What "couverture" actually means

Couverture is chocolate with a higher percentage of cocoa butter than standard bars use. It's more temperamental to work with — get the tempering wrong and it won't set with a clean snap — but it's the only way to get that glossy finish and slow, even melt.

Small batches, on purpose

We mold and finish every batch by hand in small runs. It's slower than running an industrial line, but it's the only way we've found to keep every bar consistent with the one before it.