Our Cacao paste is the result of 3 types of cacao beans: 33% Criollo, 33% Forastero, and 33% Trinitario (this percentage can vary slightly between batches)

Cacao beans being broken and left to ferment. The beans are washed to remove debris and dried before they are then broken into small pieces (nibs). These are then ground slowly until a smooth paste is formed. The paste is cooled into moulds, where it solidifies as ‘wafers’.