Discover the deliciously rich taste of some of the finest cocoa beans from Uganda.
Our highly desired dark chocolate is 100% vegan and handcrafted using only two natural ingredients, making this one of the purest forms of chocolate on the market.
You haven’t quite experienced the true taste of chocolate, until you’ve tried our delicately crafted, bean to bar artisan chocolate.
We’re proud to be one of the very few bean to bar chocolatiers in the UK. To extract the full potential of extraordinary flavours, we first gently roast our cocoa beans until the unique and intricate flavours have fully transformed. The exact time and temperature is a fine art that we’ve spent years perfecting. Most chocolate makers miss this part out, meaning they cannot unlock the real depth of flavours.
The next process is winnowing, which means the beans are cracked to remove the thin papery shell, leaving pieces of pure cocoa bean, known as “nibs”.
The nibs are then ground and conched using traditional granite machines. This process can take up to 3 days, whilst the final flavours develop, and the bitterness you would generally find in cheap dark chocolate, is evaporated.
At this point, the only other ingredient added to our Belize chocolate is unrefined cane sugar, making this one of the purest forms of chocolate you can find.
Ingredients: Cocoa Mass (75%), Sugar
Size: 100g
Nutritional information available upon request.
Our highly desired dark chocolate is 100% vegan and handcrafted using only two natural ingredients, making this one of the purest forms of chocolate on the market.
You haven’t quite experienced the true taste of chocolate, until you’ve tried our delicately crafted, bean to bar artisan chocolate.
We’re proud to be one of the very few bean to bar chocolatiers in the UK. To extract the full potential of extraordinary flavours, we first gently roast our cocoa beans until the unique and intricate flavours have fully transformed. The exact time and temperature is a fine art that we’ve spent years perfecting. Most chocolate makers miss this part out, meaning they cannot unlock the real depth of flavours.
The next process is winnowing, which means the beans are cracked to remove the thin papery shell, leaving pieces of pure cocoa bean, known as “nibs”.
The nibs are then ground and conched using traditional granite machines. This process can take up to 3 days, whilst the final flavours develop, and the bitterness you would generally find in cheap dark chocolate, is evaporated.
At this point, the only other ingredient added to our Belize chocolate is unrefined cane sugar, making this one of the purest forms of chocolate you can find.
Ingredients: Cocoa Mass (75%), Sugar
Size: 100g
Nutritional information available upon request.