From Bean to Bar

The bar you see before you has come a long way. Transforming the cocoa pod into a melt-in-your-mouth delicacy is a long and complex process. The quality of our chocolate is down to the entire process which we oversee: from the genotype of the cocoa, the agro-ecological conditions of growth, crop management, post-harvest techniques and on to the industrialization of the bean.

Hoja Verde Dark Chocolate comes from the pods of shade-grown cocoa trees in the foothills of the Andes in Ecuador. There, the fruit pods are harvested at their ideal ripeness by farmers on dozens of small-holdings. The pods split, the beans are left to ferment and then dried for the correct time for their full flavour and aroma to be brought out. From there, the beans are transported to the factories where they are expertly selected, roasted, crushed, ground and processed into chocolate bars.

The finished bar is a revelation for all the senses: its appearance, its aroma, the sound of the snap, the taste on your tongue and the way it melts in your mouth. Like the patience, dedication and passion which we show for the chocolate-making process, every element plays a part in your ultimate delectation.