Double-Fermented Cacao (DFC)
Limited Edition chocolate bar created in the studio in small batches.

Lacto-Fermented Fruit (LFF)
Limited Edition chocolate bar created in the studio in small batches.

90% Cacao. Made with both single-origin cacao and Bourbon vanilla beans from Madagascar. We use a double-conching process to reveal the clarity and depth of the natural ingredients.

75% Cacao. This dark chocolate is made with both cacao and coffee beans from Peru. The ingredients are stone-ground together for a refined, smooth, and balanced flavour.

70% Cacao. Made with just two natural ingredients — single-origin cacao and unrefined cane sugar — this dark chocolate expresses the flavour and character of its cacao origin.

70% Cacao. A dark chocolate with rum, lime, and spice, created through our slow “rum soak” process, with pieces of rum-soaked candied stem ginger.

63% Cacao. A dark chocolate stone-ground with estate-bottled olive oil, and finished with beautiful sea-salt crystals – creating a natural elegance.

60% Cacao. Our innovative craft dark-milk chocolate with roasted and salted Californian almonds – using hand-harvested French fleur de sel sea-salt.

60% Cacao. A dark-milk chocolate created through a refined conch and ‘crumbing’ process that develops a gentle caramelisation to balance the rich darkness.

40% Cacao. Classic Milk Chocolate Bar. This is how a traditional milk chocolate used to be made, with only a few natural ingredients. Beautifully creamy with wonderful caramel notes.

All natural ingredients. A 70% dark chocolate shell with a delicately salted caramel, all made in-house.