Superfood - Original Beans


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). Pure chocolate is pure superfood.

How do we get to delicious?

Like most fruit seeds, the cacao seed defends itself against being eaten. It wants to become a new tree, not our dessert. It tastes hard and bitter. So how do we get it smooth and delicious? We need to get the “fruit into the seed”. First, we select a tasty cacao variety, then grow it in the light shade of other trees, harvest it when it’s perfectly ripe, and then skillfully ferment the seeds and dry them.

What defines Original Beans chocolate flavours?

Our chocolate’s flavours are defined by the cacao tree varietal, its soil and climate, the harvesting practice, fermentation, drying, selection, storage, roasting, grinding, and conching. We need to get a lot of complex processes right to offer you pure flavour.

Free From

Less is more in the art of making food from the best ingredients. When we make chocolate from the world’s rarest, most delicious cacao beans, our recipes practice the art of less. We use less ingredients than any other chocolate maker, roast only full beans at ultra-low temperatures, and conch in our dedicated small batch machine. 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.

Our rare ingredients

In the Chocolate Factory

...aka Cacao Bean Mill

To Amsterdam, the world’s leading cocoa harbour and thus our homebase, we ship all of our seeds, aka cacao beans. From there, they travel down the Rhine to the seed mill, aka chocolate factory. At one of Switzerland’s oldest manufactures, Max Felchlin AG, they are roasted, ground-up and stirred (aka conched) following a tradition of chocolate craft that dates back to the 19th century while including the most modern of technologies.

Awards & Certifications

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