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Ecuador 70% Buttons

These chocolate buttons are perfect for baking or enjoying as a snack. The buttons are hand deposited by our production team. 

The beans used for this chocolate come from Camino Verde. Vicente Norero is the owner of the Camino Verde fermentary which is located just outside of Guayaquil. Norero purchases wet beans from all over Ecuador and has years of experience in microbiology which adds a unique dimension to his fermentation process. Norero ferments in a humidity controlled room where he inoculates the cacao with enzymes to highlight the distinct flavours of the beans.

Tasting notes: fudge, almond and toffee



Ingredients: organic cacao beans, organic coconut sugar, organic cacao butter.





Our Process

From the harvest and sorting, through roasting and winnowing, to grinding and pouring - every bar of our chocolate takes almost a week to make and it’s all done in our factory in Cremorne. We start with small samples and explore the characteristics of each batch before developing a new variety of chocolate.

Fine cooking chocolate within the whisks and spoons of the considered home cook is incredibly faithful. Good dark chocolate, for its sheen and aroma allows a cook to edge towards ideas bitter and savoury, only brought back with knobs of butter, slips of cream and artful sweetening. The unmissable presence of chocolate in a dish justifies the use of distinction. Poor chocolate simply won't hide under the covers. These unfettered recipes have been shared with us faithfully, from chefs, who we wholly admired. We share them with you in the hope of adding us to your repertoire. 

Cook At Home
: Natasha Brownfield's Chocolate Espresso Chiffon with Hazelnut Ganache

Cook At Home: Audrey Allard's Dark Chocolate, Pepperberry S’mores

Cook At Home
: John Paul Twomey's Chocolate Pot with Brown Sugar Cream

Cook At Home
: Hayley Mckee's Spiced Rye Shortbread

Our Cacao

To make delicious chocolate, we believe that every bean needs to be carefully selected. 

Read more about our partners who produce our cacao.


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