We use the delicious taste of Peruvian Criollo cacao nibs in our chocolate.
Chocolate is made from cacao beans, which grow in pods – the fruits of the Theobroma Cacao tree. The nibs are the small, broken up pieces of cacao bean, which have a strong, bitter, chocolatey taste to them.
“Criollo” cacao is a special, ancient heritage variety; “Criolla” translated from Spanish is “native” or “original variety”. Whereas most modern varieties of cacao have been bred to have high yielding, disease tolerant crops at the expense of taste, Criolla cacao has a very rich, deep, complex flavour.
Our chocolate bars will take you on an exquisite, deliciously detailed journey of flavours, from the moment you put a piece in your mouth, through the time it takes to slowly melt the chocolate fully on your tongue, and continuing on, even after the chocolate has fully melted and long gone.
The cacao nibs we use are completely raw (i.e. fermented, but not roasted), which helps keep various nutritional compounds intact and undamaged. A study by Oxford Brookes University showed that our raw chocolate has “significantly higher” levels of antioxidants and polyphenols compared to 4 leading UK dark chocolate bar brands.