Taste the Rare
Chocolate is the product of a fruit that grows on a tree. Sounds familiar? Well, think of apples, pears, cherries, about any fruit you can think of. And now imagine eating not the fruit, but the seed!
That’s what we do when we eat chocolate. Like all seeds, the cacao seed is full of life giving energy (and tastes of nothing much prior to fermentation). Pure chocolate is pure superfood.
No more than four
Wild, tribal, native, always organic, Original Beans cacaos are the world's rarest. Together with growers, trade and manufacture we discover, select, plant, grow, harvest, ferment, dry, store, ship, clean, roast, grind, conch and temper these beans. We taste and test them with the best quality assurance system and grade them under the Craft Cacao Standard.
Making chocolate is a buttery business. About half of every bean is cacao butter (of which a third contains healthy, unsaturated fats). For our chocolates, we grind the beans until solids and fat merge and melt. For our butter, the fat gets pressed from the remaining cacao powder and gently deodorised. We always keep things natural and true to bean.
Swiss milk, but no purple cow. In fact, it’s a local Swiss brown that gives our milk. The average farmer here owns 26 animals. Under Bio Suisse standards, they feed at least 90 percent roughage, usually outside, since 70% of Switzerland is grassland, mostly alpine. Animal well-being is prescribed by the strict Animal Welfare Act and various voluntary programmes.
Our raw cane sugar comes from La Felsina, a leading organic and fairtrade cane sugar mill. "Raw" cane sugar has not been carbonated or decolorized and retains all the important minerals. Cane sugar has a 30% lower CO2 footprint than beet sugar (if no rainforest has been cleared to plant it!).