Chocolates are originated from the beans of cacao trees. The origin of the cacao beans, their blends and preparation methods are crucial to the taste and quality of the chocolates.

First, raw cacao beans are fermented, dried, and roasted to release the complex flavors and aromas. Further grounding and processing of the beans yields a the cocoa "liquor" , cocoa butter and cocoa powder. Cocoa liquor is the base from which all chocolates are made.

Top-rated converture chocolates such as Valrhona and Callebaut used by LA PLACE are famous for their choice of cocoa beans and conching method - a mixing and heating action that produces smooth and mellow chocolate.