Our chocolate tells a story of craft and care, one that may feel different from what you're used to. Below we answer common questions so you can enjoy it with understanding.
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Is the sour note in your chocolate intentional?
If you're used to mass-produced chocolate, our crafted chocolate might surprise you. Pure, unadulterated and minimally processed cacao often has natural flavour notes of red fruit, citrus or a vinegar-like acidity, a characteristic directly resulting from the fermentation and drying of the cacao beans. This is a sign of its quality and authentic craft and is a part of the true taste of chocolate.
Why craft chocolate costs more?
A cacao tree takes years to bear fruit. From there, every bar we make passes through many hands.
The beans are harvested by hand, then fermented, dried, roasted, cracked, winnowed, ground, tempered, and moulded. At each step, someone is watching, adjusting, making sure things go right. It takes time—days from start to finish. It takes people. It takes machines running slowly and carefully.
That's bean-to-bar. It means we're present for the whole journey, from bean to finished chocolate. No rushing. No skipping ahead.
Most commercial chocolate moves faster, and that's okay—it serves a different purpose. But the trade-off is usually more sugar, added flavours, and less of the bean's natural character showing through.
We go the slower route because we believe the bean has something to say. So we keep ingredients minimal, cacao content high, and let the flavour develop naturally through careful roasting and grinding.
The result is chocolate with more complexity and less sweetness. A taste that unfolds slowly. And a price that reflects all the time, attention, and people it took to get there.
Is dark chocolate your only offering?
While the heart of our work lies in dark chocolate, we do occasionally craft dark milk chocolate, produced in limited seasonal batches rather than year-round.
Our approach to milk chocolate remains intentional: we use a higher percentage of cocoa than conventional milk chocolate, resulting in a richer, less sweet profile that stays true to the character of the beans.
As for white chocolate, we make our own from real cocoa butter for use in bonbon fillings and flavoured bars. It is not currently available as a standalone eating bar.
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Whether you're new to craft chocolate or already a fan, we invite you to explore these creations with an open mind and an open heart.