We source our cocoa beans ethically and directly from Darryl Kirk, owner of The Australian Chocolate Farm in far North Queensland.
The cocoa pods are harvested after they reach maturity. The pods are then opened and the beans are removed and placed in large piles ready to ferment.
Fermentation is where the natural environmental yeasts react with the sugary pulp surrounding the beans.
Fermentation usually runs between 3 to 7 days. Without fermentation the cocoa beans will never taste like chocolate.
After the beans have been fermented they need to be sun dried which usually takes 5-7 days.
Once dry they are collected and bagged in sacks ready for export.
Once the beans reach our factory we turn them into exquisite chocolate.
Check our video of Darryl Kirk, owner of the Australian Chocolate Farm