Taste the Rare

Our chocolates

Delicious

Unspoiled Flavours

Like coffee beans and spoiled children, cacao is a product of its environment. When grown, harvested and fermented with craft and care, its flavours reveal the delicious secrets held by its distinct origins.

Unspoiled flavours make us the partner of choice for the world’s best food makers, (r)etailers and brands.

Smooth

Slow Melt

Cacao-first chocolate has a lot of tasting notes. The fun in trying real chocolate is taking your time. Let each piece melt in your mouth, slowly. Resist the urge to bite (we know, we know). Chocolate is a (cacao) butter product, and when’s the last time you bit into a stick of butter? Flavours change as the chocolate is consumed so stay around for the after taste. You will come away remembering a character, as if you just met someone. What’s your first impression? Want to meet again?

Wholesome

Superfood

Chocolate is the product of a fruit that grows on a tree. Sounds familiar? Well, think of apples, pears, cherries, about any fruit you can think of. And now imagine eating not the fruit, but the seed!

That’s what we do when we eat chocolate. Like all seeds, the cacao seed is full of life giving energy (and tastes of nothing much prior to fermentation). Pure chocolate is pure superfood.

Pure ingredients

No More Than Four Ingredients

Delicious as our chocolates are, they are free from cacao blends, lecithins, vanilla, cheap sugar, untraceable cacao butter, industrial milk, and all the rest you will find in other chocolates.

Cacao Beans

Wild, tribal, native, always organic, Original Beans cacaos are the world's rarest. Together with growers, trade and manufacture we discover, select, plant, grow, harvest, ferment, dry, store, ship, clean, roast, grind, conch and temper these beans. We taste and test them with the best quality assurance system and grade them under the Craft Cacao Standard.

Cacao Butter

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.

Almond Milk

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.

Cow Milk

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.

Cane Sugar

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!).

PURELY DELICIOUS

Every Bean
Has a Story To Tell

...of course every product, too. Our chocolates are hyper-local and every bean harvest tastes a bit different depending on the year. With our flavour wheel we have tried to capture each bean and chocolate´s character only in broader strokes.

How to taste chocolate