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 Sourced As Original Beans Standard.
Cacao butter is the pressed and filtered fat from the cacao bean. The organic cacao butter we use in Original Beans chocolates comes from Trinitario cacao beans grown in the Dominican Republic. This butter is only slightly deodorized to keep the original cacao flavors. It fits perfectly to Original Beans’ philosophy of preserving distinct original aromas.
Clear mountain water and over 100 different Alpine flowers and herbs feed our organic milk cows. They are of the local Swiss Brown breed. Switzerland is still predominated by small farms with less than 30 animals and outdoor pastures. Swiss organic standards are the world's highest and the quality of our Swiss organic milk compares to none.
Our cane sugar comes from La Felsina, a leading organic and fairtrade cane sugar mill. "Raw" means that this sugar has not been carbonated or decolorized. Thus it still contains all the important minerals of sugar cane. Cane sugar has 40% less impact on the world's climate than beet sugar which is mostly used in chocolates.
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.
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 chocolates' flavours are defined by the cacao tree varietal, its soil and climate, the harvesting practice, fermentation, drying, selection, storage, roasting, grinding, and conching. Also by the additional ingredients such as butter, sugar and milk. We need to get a lot of complex processes right to offer you pure flavour. Now you only have to take your chocolate moment, let it melt and enjoy!
Based in Amsterdam, the world’s leading cocoa harbour, we ship and store all of our cacao beans here. They then travel down the Rhine to one of Switzerland’s oldest manufactures, Max Felchlin AG, where we roast, grind and stirr (aka conch) them, following a tradition of chocolate craft that dates back 150 years but also includes the most modern technologies.
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.
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