What goes into our chocolate
We start from scratch, making our chocolate in the traditional way, from cacao beans and cacao butter, plus something to add sweetness, like coconut sugar, lucuma or xylitol. Pretty much nothing else. We grind our ingredients for a very, very long time, to make it super velvety smooth and intense.
All our chocolate starts with the same basics:
Our sun dried, unroasted, raw cacao comes from Criollo beans grown in Peru.
Again from Peru, cold pressing preserves as much goodness as possible.
Sustainably harvested from the nectar of the coconut flower. It is a long chain sugar, and has about half the glycemic index of cane sugar.
Lucuma is a fruit, about the size of a melon which has a dense orange flesh, a bit like a squash. It has a malty, biscuity flavour. It adds sweetness and further dimensions of flavour to our Vanoffee products.
Organic Fairtrade Vanilla
Used in our Vanoffee products (Vanoffee = Vanilla / toffee). It is exquisite, heady, amazing, and Organic and Fairtrade.
Xylitol really suffers from a terrible name. It stems from the greek word ‘Xylos’ meaning tree. ‘Tol’ is a suffix denoting sweetness. Therefore Xylitol is ‘tree-sweetness’. Our Xylitol is made from Birch Trees in Finland. It has a tenth of the glycemic index of standard cane sugar and is great for those who want to avoid sugar altogether. We use it in two of our bars – Mint and Orange.