Theobroma cacao otherwise known as (Food of the Gods) is a very delicate tree that is found in tropical countries within 20 degrees north and south of the equator also known as the ‘cacao belt’.
We source our cocoa beans ethically and directly from The Australian Chocolate Farm in far North Queensland.
The farmers harvest the cocoa pods after they reach maturity. Then they open the pods and remove the beans and place them in large piles ready to ferment them.
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 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 out our video on this