Our 'firetree', the affectionate name we give to the cocoa tree with is flame-hued pods bursting from the trunk, thrives on the rich, porous volcanic soil that is found in our island origins.
It’s here in the South Pacific and Oceania, and a few other places in the world like the volcanic island of Madagascar, where we source our cocoa.
Only a very small percentage of the world's cocoa can truly be considered 'volcanic' and it's this rarity that makes the long and difficult journey from these remote islands worth every step.
Cocoa pods ripen when they're ready and it's the skill of the farmer to nurture the cocoa and harvest only those pods that are perfectly ripe.
Then it’s on to fermentation - more an art than a science. The best farmers can tell if they have fermented for long enough just by using their sense of touch – and years of experience.
The cocoa beans are then sun-dried before they’re sent to us and our chocolate mastery begins.
We are a proud team of chocolate makers crafting bean-to-bar chocolate. We call it this because we are involved in every step of the process.
From working with the farmer to perfect the fermenting and drying of the cocoa beans to selecting the perfect low and slow roast, winnowing, grinding, conching, tempering and moulding the chocolate, every step requires an intimate understanding of how the cocoa bean is transformed into a chocolate we can truly appreciate.
To take a tour of our intimate chocolate factory is to awaken the senses and experience the teasing-out, refining and perfecting of the unique taste profile of every cocoa bean.
These flavours are what make our chocolate so distinctive. Each chocolate we create uses cocoa from a single estate or farm holding. This allows you to enjoy the unique and distinct taste notes of each one, in the same way you might enjoy a fine wine.
You'll notice that our chocolates have different cocoa percentages. That's because each cocoa origin is different - we develop each one so you can experience its subtle flavours and overtones to the fullest.
Great chocolate touches all of our senses. There's the clean shine, the deep aroma, the “snap” it makes when you break it, and that slow melt in the mouth.
Our chocolate is created to be savoured allowing the unique taste profile of each cocoa origin to develop on the tongue.
So, take your time. Linger over those different aromas and then allow it to slowly melt in the mouth, luxuriating in the taste as it develops and grows.
Explore some of our remote volcanic islands, discover where they are located, see the local landscapes, and some of the wonderful fauna and meet our farmers.
By cutting out the middle man, our farmers get more for their hard work and quality. We pay a substantial premium above the market rate, giving our farmers the chance to provide for their families and commit to the high agricultural standards that make for great cocoa.
There are a few reasons we like to pay this premium. Firstly, because we believe that if you want a great-tasting chocolate you have to be prepared to pay extra for top quality. Secondly, it means that the farmers can afford to maintain high ethical and sustainable standards, and still provide for their families. Finally, this allows us to mutually agree on the bean quality. Our Farmers are proud of their cocoa beans and delighted to be partners in crafting one of the world’s best-rated chocolate.
