cocoa

The mysterious and the miraculous. Chocolate, cocoa, cacao, however you say it, it's a marvel. You probably wouldn't think it, but chocolate has its origins in a completely natural product...as a bean in a pod growing on a tree in a jungle. In fact every single chocolate product ever created has its origins in the cocoa bean. In turns out that cocoa (or cacao to be accurate - meaning the bean in it's raw state) is an incredibly complex and nutritious food, containing more than 300 unpronouncable compounds, a very many of which are beneficial to human health.

It's what we do (or don't do) to cocoa that makes our chocolate different. We don't roast the cocoa because we believe that beneficial nutrients that are sensitve to heat will be destroyed or reduced in their potency. It may sound a bit dumb, but we do believe there's beneficial nutrients in foods for a good reason - to keep us healthy - and that's why we can't understand why industrial food producers keep removing all the good stuff all the time. Well it got us doing something anyway. Roasting cocoa does indeed develop some of the flavours of the cocoa, but try our chocolate, do you think it needs it?

So that's what we're trying to do - get back as close as possible to that cheeky, healthy bean, growing on a tree in a jungle - but still in the form that we all love - a chocolate bar.