See that chocolate bar in your hand? Well we thought we'd share a bit of the journey it has taken to get to that point.
From the beans we source and sail to the shells we turn to compost, from the conche where we mix, to the rollers where we smooth, from the room where we age to the packaging free of plastic, our chocolate shows what we’re made of. And it’s a quality you can taste.
Tasting every batch, every pass, every time. Finding and restoring old machines – then naming them because they matter to us.
Not forgetting the cocoa farmers, without their skill and dedication our main ingredient would be non existent.
Actually that's a lie, it would just taste terrible, you see the initial processing of the cocoa pods will determine the flavour of the final chocolate. Every choice they make during the fermentation, the turning, the drying; will impact the beans we receive here in Cornwall.
Some of the farmers we work with
Some of the team in Sierra Leone
Agnes, Solomon Islands
Amazon Rainforest, Peru
Takahashi, Brazil
We think flavour-first at every step – proudly making radical choices in our pursuit of a better food future.
