The cacao comes from highly biodiverse regions in South America, Africa and Asia. At the ground, we cooperate closely and trade directly with the cacao farmers. The organic cacao for all our chocolates grows either wild in the rainforest or semi-wild as mixed crops but never in plantations. To highlight the special taste of the fine flavour cacao, we only produce single origin chocolates.
The Art of Using Less
Our rare ingredients
To our rare single varietal cacao beans, we only add raw cane sugar and in some cases cacao butter and milk powder. All of our cacaos comply to our Sourced By Original Beans standard. All additional ingredients of our rare organic chocolates are certified organic and directly traded.
OUR CACAO BEANS
OUR CACAO BUTTER
Cacao butter is the fat extracted from the cacao beans. The cacao butter used in all Original Beans chocolates stems from organic Trinitario beans from CONACADO, an organization of smallholder cacao farmers from the Dominican Republic. Cacao butter is obtained by gentle pressing of cacao mass, after which the cacao butter is filtered. The cacao butter is only slightly deodorized, to keep the original cacao flavors. The used cacao mass is from gently roasted beans. Thus, it fits perfectly to Original Beans’ philosophy of preserving distinct aromas.
Original Beans milk couvertures using rich Swiss milk. The natural biodiversity of our region with its lush meadows and alps boasting over 100 different flowers and herbs, where cows gently graze, and the crystal clear mountain spring water contribute to the unique quality of Swiss milk.
The cows are kept in a particularly species-appropriate manner and spend a lot of time in the open air. Because only animals that feel comfortable give healthy, tasty milk. We stand for biodiversity. In generous ecological areas like hedges, heaps of branches, flower meadows or in high-stem orchards rare plants and animals find new habitats.
Last but not least, society benefits from sustainable milk: Because cows mainly eat grass, the world's population has more grain than food.
We use raw cane sugar, which is a sugar that is not carbonated or de-colorized, meaning that besides sucrose and small amounts of fructose and glucose, it contains all the important minerals of sugar cane. The negative impact on the world’s climate is 40% less than products made with beet sugar, which is usually used in sweets.