The people and places behind our chocolate. We work with cacao suppliers in the Dominican Republic, Tanzania and the Solomon Islands, then make each batch from bean to bar in Cremorne.
Dominican Republic
We use Zorzal cacao in all our bars except Coconut and Tanzania. It is the starting point for much of the chocolate we make.
At Reserva Zorzal, cacao production supports a bird sanctuary. Seventy percent of the reserve is set aside to remain wild, protecting habitat for migratory birds.
Morogoro, Tanzania
Kokoa Kamili buys freshly harvested cacao from smallholder farmers and carries out fermentation and drying centrally. These steps develop the beans’ flavour before they arrive at our factory.
Solomon Islands
Makira Gold works with Solomon Islands cacao producers and supplies their beans to chocolate makers in Australia. We currently use this cacao in our Coconut bar.
In Cremorne, we sort, roast, grind and temper the cacao before moulding and wrapping each bar. We tailor the roast to each origin and grind over several days to develop the chocolate’s flavour and texture.
See how we make our chocolate →
Your cart is currently empty.
Continue shopping