Even if the bean isn’t transparent, we want you to get a good look at the unprocessed cacao and how we grade the quality. See what we see, and see them before we transform them into chocolate.

In our daily lives, we find it’s important to know the origins of what we consume. Some things we buy; we just don't know where it’s from, or how’s it been produced. Would you buy a wine that just said “wine” on the front? – no. You would want to know where it’s from, grape type, how it’s been made and it’s tasting notes. Perhaps a few suggestions about pairing.

We're taking the same approach to our chocolate. Are you in?

We believe in transparency.

 
meet-the-cacao-beans
 

The cacao growers’, Mr Cyril and Mr Chang have produced remarkably high grade cacao. It’s been graded officially by the Malaysian Cocoa Board: SMC1 (the highest grade). And we’ve tested it ourselves, and we wanted you to get to know them.

HOW WE MAKE SURE THE QUALITY IS
TOP NOTCH BY SLICING AND ANALYSING:

WEIGHTY
bEANS

BEAN = 1 GRAM MIN.

Well fermented

Brown bean

No Oddbeans

Get rid of too small or too flat beans

Moisture check

No more than 7%

 

Chocolate update:

We're in the process of getting the best recipes for the two estates — it takes a little while as it takes one week to do one test. Please be patient with us! We promise you will taste the delicious chocolate; cacao grown on the island of Borneo, made by us in London!

We appreciate all of your support, and we can't wait for you to get tasting!

Bo & Thomas

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