We choose to use Cacao Beans from our Neighbours in the Pacific.

Now getting to know our Growers and creating Connection there. Understanding their Cacao growing and fermenting processes, paying a good price for their hard work then tracing the journey of the Cacao direct to New Zealand and straight to us in Raglan, is part of the Bean-to-bar ethos - care, quality and traceability.

Then Mike the MAKER does his magic with the Cacao; roasting, winnowing, conching, tempering, molding ... to create our Dark CHOCOLATE Bars where the inherent varied flavours (just like grapes/wine), from each Farm and Island shine through to show the taster that not all Chocolate is created equal.
Where the CACAO flavour notes come first, not the sugar.

Also created at Raglan CHOCOLATE are our fun Bars where Ginger, oven-Caramelised, milk chocolate and roasted Cacao nibbly bits bring interest and decadence to new flavours to gush over.