Hispaniola is a diverse mix of cacaos that originated from a natural hybridization process on the island of the Dominican Republic over the last centuries. Similar to a classical Trinitario, which is the hybrid of ancestral Criollo with Amelonado brought by Spanish conquistadors from the Amazon areas of South America, Hispaniola is a diverse group with influences of fine flavour cacao from Venezuela, Ecuador and Trinidad which give the cacao is distinct caribbean flavour.

The main ingredient of white chocolate is cacao butter. A growing number of chocolate companies are transparent about the origin of the cocoa solids they buy, but often the origin of cacao butter is unclear, because it moves through a different supply chain. We source our cacao butter from the Dominican Republic, a world leader in organic cacao and deep roots in organic practices. Our organic cacao butter is fully traceable and transparent about our impact. And, like all our origins, it’s of great quality!