From bean to bar

This natural sweetener is derived from the root of the Jerusalem artichoke. Despite its intense sweetness, the syrup has half the calories of regular sugar and a low glycemic index of 13-15. It is a source of vitamin C, potassium, magnesium and inulin.

We make our own dehydrated fruit and vegetable juices, including melon, grape, mango and carrot. This concentrated powder is rich in vitamins, flavonoids, carotenoids, and anthocyanins, with a low glycemic index.

We use a wide variety of freeze-dried fruits and berries in our chocolate bars. This specialised drying technique preserves their natural appearance as well as their flavour and nutritional value.

This flower nectar gives a caramel sweetness to our chocolate. It’s prepared at low-temperatures to retain its naturally-occurring iron, zinc, copper, B vitamins and amino acids. It has a gentler effect on blood sugar levels, thanks to its high fibre content and glycemic index of 35 - half that of refined sugar.

Our chocolate is made from high quality cacao, grown on an organic farm in Madagascar and prepared at low temperatures to keep it raw. This process gives our chocolate its distinctive flavour while retaining as many of its health-giving nutrients as possible.

As with any fruit, the taste of cacao varies between species. We have selected one variety for its flavour and nutrients: Fino de Aroma. These beans are grown on an organic-certified ethical farm in Madagascar.

Our cacao beans are lightly fermented, never roasted. They are covered in banana leaves and left to gently ferment over five days, developing their particular flavour while preserving more antioxidants than traditional fermentation methods.

The cacao beans are thoroughly cleaned using naturally-purified water drawn from deep wells. After soaking, the shell is separated from the nibs, which undergo cold cleaning. This process preserves the ‘living’ qualities of the cacao: enzymes, antioxidants and distinctive flavours.

Added nuts, grains, and seeds are often soaked in water to encourage germination, improving their nutritional profile. Berries and fruits are freeze-dried, a specialised low-temperature vacuum process which maintains their vitamins and minerals.

The cacao beans are dried and finely ground into a smooth paste. The process of mixing and refining the chocolate mass takes anywhere from 8 to 36 hours. Once it has reached the right consistency, the chocolate is poured into molds, cooled and tempered for texture.

All our chocolate is made with plant-based ingredients. Instead of dairy milk, we use vegan alternatives like natural almonds, sprouted oats, coconut, rice and amaranth milk.

Our ingredients have been grown without the use of chemicals. Like our organic Fino de Aroma cacao beans, from an ethical farm in Madagascar.

We never roast our cacao beans or heat any ingredients above 42°C. This keeps them raw and preserves their goodness and flavour.

We use only plant-based natural sweeteners, like Jerusalem artichoke syrup, dehydrated fruit juices and coconut palm nectar. These contain essential nutrients that slow sugar uptake.

We use the finest quality ingredients available, working directly with private suppliers who grow them exclusively for us.

Our ingredient list is as small as we can make it. No lactose, no refined sugar, no additives.