Making chocolate is a buttery business. About half of every bean is cacao butter (of which a third contains healthy, unsaturated fats). For our chocolates, we grind the beans until solids and fat merge and melt. For our butter, the fat gets pressed from the remaining cacao powder and gently deodorised. We always keep things natural and true to bean.

Since Phoenician times, Spanish growers have been cultivating almonds on Spain’s Alicante coast. Since the 1990s, these traditions have been formalised. Varieties, such as the Guara from which our almond milk powder is dehydrated, have been cross bred. Organic and rain-fed techniques have been widely adopted to include dry-farming and bee-keeping as essential building blocks of a regenerative almond agroforestry.

Swiss milk, but no purple cow. In fact, it’s a local Swiss brown that gives our milk. The average farmer here owns 26 animals. Under Bio Suisse standards, they feed at least 90 percent roughage, usually outside, since 70% of Switzerland is grassland, mostly alpine. Animal well-being is prescribed by the strict Animal Welfare Act and various voluntary programmes.

Our raw cane sugar comes from La Felsina, a leading organic and fairtrade cane sugar mill. "Raw" cane sugar has not been carbonated or decolorized and retains all the important minerals. Cane sugar has a 30% lower CO2 footprint than beet sugar (if no rainforest has been cleared to plant it!).