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The organic cocoa beans our chocolate is made from are bought as far as possible directly from cooperatives. This way, farmers earn a better price for their crops, can invest in their farms and improve their livelihoods.
HOW IT’S MADE
The cocoa tree (Theobroma Cacao) needs at least 24 degrees of both warm and rainy climate to survive. It also thrives best at an altitude of between 400 and 600 meters (1,300-2,000 ft). To flower, the tree needs to be at least three years old, from about 1,000 flowers a single fruit is made and in this fruit between 50 and 60 cocoa beans are formed.
To be able to get the cocoa, the fruits are picked and the cocoa beans are separated from the other parts. These beans, which are white in this state, are picked and fermented for between one to six days, after which they are dried. The dried beans are then roasted at the same time as the skins etc. are removed. What is left of the beans is called nibs and these have the brown color that we are used to seeing them in. The cocoa nibs are then pressed, heated and mixed with organic cane sugar and organic cocoa butter to get our exclusive organic chocolate.