Our chocolate bars are made with fine flavour cacao beans chosen for their distinct flavour profile and they are sourced directly by our partner in Peru, The Dominican Republic and Panama. Our cane sugar is sourced directly from Paraguya and Costa Rica and our vanilla directly from Madagascar.
We have made a point of producing our bars with less sugar, allowing them to be enjoyed without the concern of high sugar consumption. Like our chocolate bar, Creamy Dark, with 55% cacao compared to the average of 30% cacao found in most other chocolate bars with milk.
In addition to the high antioxidant levels naturally found in cocoa, each bar has the benefit of being gluten-free, GMO-free (as all certified organic products) and with no additives. The range uses cane sugar and is free from soya lecithin. Apart from the Creamy Dark and Sea Salt variants, Chocolate and Love’s products are dairy-free too, making them ideal for vegans.
We know where our ingredients are sourced and that our business is having a positive impact on the sustainability of these communities. For example, the cooperative Fundopo in The Dominican Republic pays their farmers a bonus price of 10-25% for their entire crop, 42% of which is invested back into the community.
We have chosen to source our beans from the Caribbean, Central and South America where child labour is not known to exist. We condemn enforced child labour in any form. There are instances where children will help their families during the harvest period, but we do not accept any activities that affect children negatively or prevent them from attending school.
It all starts with the quality of the cocoa beans, and ours are sourced in Panama, Peru and The Dominican Republic. In addition, our partners sourcing our ingredients have their own agronomists and engineers locally based, allowing us to guarantee consistency of quality and 100% traceability to source.
Also the other ingredients in our bars have to be of high quality. Our cane sugar is sourced from Paraguay and Costa Rica and our Bourbon vanilla from Madagascar.
We completely support that organic farming should maintain and replenish soil for cacao trees without the use of harmful pesticides, herbicides and fertilizers. Organic certifying bodies forbid the use of preservatives, artificial colours and GMOs.
With carefully selected ingredients soured from locations in the Caribbean, Central and South America, our chocolate bars are made in Switzerland, in accordance with the most respected and revered Swiss chocolate producing techniques.
Here’s a simple diagram showing the journey of one of our bars. It takes a lot of love along the way, from the harvesting of cocoa pods, each containing about 40 cocoa beans, to finally molding it into one of our yummy bars.See here how our chocolate is made
The history of chocolate and cacao dates back almost 4000 years to the Olmec who were the first major civilization in Mexico. They were probably the first humans to taste chocolate in the form of a drink ‘xocoatl’. They crushed the cacao beans, mixed it with water and added spices, chillies and herbs. Over time the Mayans and Aztecs also developed methods for cultivating cacao. The cacao beans were also used as currency (1 turkey egg = 3 beans, 1 rooster = 30 beans, 200 beans = 1 wife).
Only in 1528 did cacao finally arrive in Europe with the conquering of the Aztec empire by Cortéz who brought the cacao bean, equipment and recipes to the Spanish king and for about a century the knowledge about cacao stayed in Spain before spreading throughout Europe.
Principal varieties of the cacao tree Theobroma Cacao are: Criollo, rarely grown, Nacional with fine flavour grown in Ecuador, Forastero from the Amazonas region and Trinitario, a hybrid of Forastero and Criollo.
Fine chocolate should have a brown (not black) tone. Listen for a sharp snap. It breaks cleanly, creating crisp edges without crumbling.
Take a deep breath, inhale and maybe close your eyes. Especially at the break point many aromas can be detected. The scent will prime the tongue for the incoming chocolate.
Place a piece of chocolate in the middle of the tongue and allow it to melt slowly. Coat the whole mouth with chocolate so all taste buds are activated. If you chew, less flavours will be released. Look for fruitiness, acidity, sweetness or bitterness. Note how the flavour can change during the seconds you’re tasting. There’s a distinct beginning, middle and end. Like a little flavour journey, with different notes emerging at each phase. The texture should be smooth and velvety, not gritty. Fine chocolate has a long pleasant aftertaste.
Cleanse your palate with water between tasting different chocolate.
In a cool, dry and odourless place (ideally between 16-18°C).
There are more than 400 different natural flavour notes in chocolate that get infused in the cacao bean. What do you taste?
|FRUIT||red berries, black berries, banana, passion fruit, raisin|
|FLOWER||rose, jasmine, orange flower|
|SPICES||pepper, licorice, cinnamon, vanilla|
|ROASTED||tobacco, tea, cocoa, roasted nuts, caramel|
|DRY||wood, soil, leather, hay|
|OTHER||milk, mushrooms, olive, bread, honey|