High Cocoa Chocolate Letterbox Selection

The fermenting of our cocoa beans takes place just 50 metres from the main houses of our Guadalcanal cocoa farmer and with the smell of acetic acid (vinegar) aroma that occurs during fermenting of cocoa being present during harvest season. Due to the showery squalls that dash in from the South Seas, our farmers are invested in solar drying enclosures in the form of raised drying beds that can be quickly covered with canvas after the 50-metre dash! This form of drying and not fire-drying - allows the true flavours inherent in the cocoa bean to come through without smokiness being a flavour note.

Our Madagascar farmers are in the Sambirano Valley on the Southeast side of the river, heading towards the mountains. The farms we use are spread out and tricky to get to and they are usually a family affair with a few employees. Our cocoa farms have a French legacy as the farmers still use the ancient French bullock carts to transport the just-harvested cocoa pods to the farm fermentary. The shade for our cocoa is provided by enormous 30-metre fast-growing hardwood trees – which are used for shelter and fuel for the region.

Manufactured on equipment that also processes milk and nuts. Suitable for vegans. Kosher and Halal certified. Allergens in CAPS.

Cocoa mass, unrefined sugar, cocoa butter, emulsifier: sunflower lecithin.

Solomon Islands, Guadalcanal 82% Cocoa Dark Chocolate:
Per 100g:
Energy 567 (kcal)/2348 (kj)
Fat 44g of which saturates 28g
Carbohydrates 24g of which sugars 18g
Protein 11g
Salt 0.02g.

Madagascar, Sambirano Valley 84% Cocoa Dark Chocolate:
Per 100g:
Energy 586 (kcal)/2423 (kj)
Fat 47g of which saturates 30g
Carbohydrates 22g of which sugars 16g
Protein 11g
Salt 0.02g