Unlike most leading chocolate brands that list sugar as the first ingredient, we believe chocolate (cacao) should always come first!

We use raw organic Peruvian Criollo cacao, prized for its superior flavour.

The beans are grown sustainably by smallholders in Peru using the agroforestry land management system. This has a significantly lower environmental impact compared to fertiliser-heavy plantations that cause deforestation.

Why raw cacao? Because it retains maximum nutrients and antioxidants as it is not exposed to high temperatures. Antioxidants help reduce inflammation, support cardiovascular health, and boost moods. Raw cacao contains high levels of flavonoids, which can regulate blood pressure and flow.

Our process ensures the cacao remains raw from start to finish.

Our organic creamed coconut comes from coconuts grown on ancient coconut estates in Sri Lanka, where only humans pick the coconuts - never children or monkeys.

These virgin coconut estates only use organic compost fertilisers, not chemicals. The coconuts are processed at low temperatures to preserve their nutritional benefits and flavour.

While many businesses use coconut sugar in raw chocolate, we believe maple tastes 100% better, thanks to its delicate notes of caramel and vanilla.

We source our maple from a South Ridge Maple Farm, deep in the Canadian wilderness, providing the sweetest maple.

Here, the maple sap is collected using gravity-fed lines to minimise energy use.

High-efficiency concentrating filters and modern wood pellet-burning steam evaporators fired by pellets sourced from waste wood and sawdust from the maple mill, leading to almost zero net greenhouse gas emissions.

We only use real ground premium quality vanilla pods, known for their sweet, creamy and intense notes, blending Bourbon and Tahitian vanilla pods. The beans are grown organically and sourced ethically, with fair rates paid to growers.