The Craft Chocolate Difference

Craft chocolate - or anything “craft” for that matter -is hard to make. So why go through all that trouble just to produce small batches of sometimes imperfect chocolate?

Because it honestly makes a difference.

TASTE. Commercial chocolate usually uses cacao beans that are over roasted and in effect, they’d have to put a lot of sugar for it to taste palatable. While commercial chocolate is still enjoyable, craft chocolate offers a whole new experience. It invites you to mindfully taste the cacao, honoring its natural taste! This also translates well in baking, especially when the main ingredient of your dessert is chocolate. Brownies, cakes, ganaches will taste way better when made with high quality bean to bar chocolate!

COMMUNITY. We have mentioned before that we came to know cacao because we were exposed to the joys of organic farming. It is always a pleasure of ours to be using local beans, which we source from traders who we know support the cause of our farmers. We believe in the power of agriculture to change the world. And we are humbled and honored to be working with a local agricultural product. Often times I’d question why I’m producing when I can’t even make as many batches as other brands, but my mom would always tell me “One kilo of chocolate bought from you is still a kilo of chocolate not imported.” And that has been my guiding principle ever since.

We invite you to taste the difference! Try local chocolate, taste local products! Even local fruits and vegetables. It truly makes a difference.