Solomon Islands, Cappuccino

Meet the farmer: Our Guadalcanal cocoa farmers are based along the North coast of the island, not too far from the historical Henderson airport. As education is mandatory on all the islands we buy from, after school, all the children are seen playing around the fermentation boxes and cocoa boxes. Our main farmer has four sisters and a wife that help maintain the farm. Each playing a part in the cocoa production – from finance to fermenting - which means it’s a family discussion when our Chocolate Makers goes out there to meet them and check the crops.

The fermenting of our cocoa beans takes place just 50 metres from the main houses 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.

Allergens in CAPS. Manufactured on equipment that also processes milk and nuts.

Unrefined sugar, cocoa butter, coffee, OAT flour, rice flour, chocolate (sugar, cocoa mass, cocoa butter) 55% cocoa solids, cocoa powder (fat reduced) vegetable oil, emulsifier: sunflower lecithin, sea salt, natural flavourings.

Per 25g bar:
Energy 129 (kcal)/538 (kj)
Fat 8g of which saturates 5g
Carbohydrates 13g of which sugars 9g
Protein 1g
Salt 0.01g.