Sourcing our cacao

All our cacao beans are sourced from ethical farms in Ecuador and Tanzania that produce the highest quality organically grown cacao beans. Find out how cacao is grown and harvested by clicking through the slides:

Cacao grows 20 degrees on either side of the equator. The Theobroma cacao tree is completely unique in that the fruit, or pod, grows directly off the trunk or older branches. Each pod takes around 5 months to mature and is commonly harvested twice a year.
The pods grow from small flowers. Whilst around 6000 blossoms can be pollinated a year, only one percent of these are likely to produce mature cacao pods.
There can be 20 to 50 cacao beans per pod, which are encased in a sweet white pulp. Once harvested, the pods are cut open to remove the beans and pulp for fermentation.
The beans and pulp are laid down under banana leaves for 2 to 8 days (depending on the varietal) in order to ferment. The heightened temperature of fermentation breaks down the pulp and develops the flavour of the bean.
After fermentation, the beans are laid out under the sun to dry for about 2 weeks. This drives out the moisture in the beans and halts fermentation.

Our Simple Ingredients

cacao paste
Raw Cacao Paste

Also known as cacao liquor, this is pure cacao ground down from the beans. 

cacao butter
Raw Cacao Butter

This is the fat or oil from the cacao bean, which retains the flavour and aroma of chocolate.

agave nectar
Agave Nectar

 Agave is a natural sweetener with a low GI which is made from the locally-grown Blue Agave plant. 

How our chocolate is made

All our chocolate is made by hand using old school methods in a small production kitchen in Woodstock, Cape Town. We receive 100% cacao liquor straight from the farms, which we melt down with a little cacao butter and agave nectar (the sweetener) and hand temper to create our chocolate. See the process of chocolate making by clicking through the slides:

The tempering process is started by melting down cacao paste with a little cacao butter and agave nectar (the sweetener) to a temperature of 45 degrees Celsius. 

The chocolate is then hand tempered on a granite slab until it reaches a a temperature of 28 degrees Celsius, after which it is heated again to 32 degrees Celsius.
The tempered chocolate is poured into moulds and allowed to set.

It is then hand wrapped in gold foil and our signature illustrated wrappers and is ready to be sold and enjoyed.

Every month we host a chocolate making workshop at our Woodstock Exchange Production Kitchen.

Wanna know more? Click here!