DRINKING CHOCOLATE, 74 % SINGLE ORIGIN SOLOMON ISLANDS

74% Guadalcanal, Solomon Islands
Fresh, single-origin drinking chocolate, sweetened with organic coconut sugar.

Our cacao beans are gently roasted in-house and conched for 72–96 hours to develop a deep aroma, smooth profile, and reduced acidity. We use only our home-roasted cacao and organic coconut sugar to create this aromatic, nourishing drink.

HOW TO USE:

Stir 25-40g of drinking chocolate into 150 ml of softly heated milk. Whisk with an unhurried hand, or steam gently, until it turns silky and velvety.

Adding spices will make your drink even more nourishing. Our favourite is cardamom, cinnamon, orange zest. 

Settle into a peaceful moment and enjoy the quiet luxury of your handcrafted drink.Add hot water or your favourite milk, mix in spices if you like, and voilà — a rich, comforting chocolate drink is ready.

About the Beans:
If you’d like to learn more about where we source these beautiful beans, we’re always happy to share their story.

The beans begin their journey being grown by expert farmers in the Solomon Islands.  The farmers work in cluster groups, producing these micro lots , drying & fermenting these beans to the highest standards under strict organic farming protocols.

The cocoa bean varieties in the Solomons are a mixture. There was the Trinitario variety that was introduced through Keravat, PNG in 1951, and then the Amelonado variety in 1960 and later the amazon variety through Fiji. The crossing between these varieties make’s Solomon Islands variety a unique blend. Amelonado is a more dominant variety, which gives the reason as to why these beans have a subtle, dark, malty chocolaty taste. The reason of the unique taste is not just where its grown on fertile volcanic plateaus, or who grows it, or how it is grown, but also the time it takes with quality standards for the drying, mixing & fermenting process that produces aromatic smells, flavor & taste like no other.

The beans once roasted gently & mixed, have the consistent, unique bitter taste with overtures of subtle malt & hazelnut. 

 Pennsylvania State University study showed: "Some findings suggest that roasting could make beneficial ones more easily absorbed. It revealed that manipulating a cocoa beans roast temperature and time can preserve and boost its compound’s potency."