ORIGIN
A bean the world took 500 years to understand
During the summer of 1502, on his 4th visit to the Americas, Christopher Columbus ‘discovered’ cocoa beans from a native Mayan trader near modern Honduras. Columbus saw that these beans were extremely valuable to the natives, but could not comprehend their true value. These beans today define the taste of the most widely enjoyed delicacy of the world – chocolate.
Nothing added
Read the label. Then read it again.
The story of how cocoa becomes cocoa
Grown pure.
Fermented slow.
Roasted dark.
Conched long.
Poured for you.
Scroll → to read the manifesto
Pure Cocoa. No Sugar. Vegan. Dark.
Shop Hot Chocolate
Makes delicious milk shake & hot chocolate. Can also be used for baking.
Hot cocoa mix
Dark. Double chocolate. Hot.
Irresistibly smooth. Tear a sachet, pour hot water or milk, stir. That’s it. Real cocoa, no filler, no hidden sugar. The kind of cup you make on a wet Sunday and then keep making until the box is empty.
One sachet
One mug
One minute
The range
Drinking cocoa.
Pure cocoa. No sugar. Vegan. Dark. Everything a proper drinking chocolate should be, and nothing it shouldn’t. Made in tin sizes for a solo cup or a full house.
100g
The everyday tin.
Enough for a fortnight of morning mugs. Fits in a drawer, in a hamper, in your carry on.
200g
The family tin.
The tin that lives on the counter. For weekend baking, hot chocolate rounds and the odd mocha.