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ORANGE AND VANILLA STORY

CHOCOLATE MADE BY PEOPLE FOR PEOPLE

Because we never use essences in our chocolate, only authentic whole vanilla for it’s rich intense flavour, Kayla, our Quality Controller is fanatical about ensuring the quality is the finest. 

She checks this by tying the vanilla pod into a knot - if it snaps the pod is too dry and it’s discarded. Vanilla pods should have an oily layer and a leathery appearance when we receive them - this is the first indicator of quality. 

We love coffee beans from this area because they have a wonderfully intense flavor profile, which is ideal for our chocolate, Fari our Barista knows his coffee, and ensures we achieve the optimum roast to bring out these complex and intense flavour profiles.


We use only our own real whole bean grind for our chocolate, adding bits of coarse grind for the perfect deep aromatic, dark chocolate experience. Smaller really is more satisfying

To preserve the flavour of the seeds we grind the whole pod into our chocolate - enhancing its natural rich flavour and exquisite aroma. Kayla is just as obsessive about the orange zest we use. 


So she’s determined to pick only the best – with the right color, sweetness and intensity for the perfect balance between sweetness in the chocolate and bitterness in the zest. To evaluate the peel we have to establish whether the flavour is a good balance between acid, sweetness and bitterness. 


We then examine the texture carefully – it mustn’t be dry, moist, brittle or hard – but slightly spongy. When we achieve the correct balance between flavour and texture, we add a little of our ‘black gold’ vanilla for heavenly harmony.

CHOCOLATE MADE BY PEOPLE FOR PEOPLE

Kayla, our Quality Controller, is fanatical about ensuring the quality is the finest, therefore we never use essences in our chocolate, only authentic whole vanilla pods for it’s rich intense flavour. 


She checks this by tying the vanilla pod into a knot - if it snaps the pod is too dry and it’s discarded. Vanilla pods should have an oily layer and a leathery appearance when we receive them - this is the first indicator of quality. 


To preserve the flavour of the seeds we grind the whole pod into our chocolate - enhancing its natural rich flavour and exquisite aroma. 


Kayla is just as obsessive about the orange zest we use. So she’s determined to pick only the best – with the right colour, sweetness, and intensity for the perfect balance between sweetness in the chocolate and bitterness in the zest. To evaluate the peel we have to establish whether the flavour is a good balance between acid, sweetness and bitterness. 


We then examine the texture carefully – it mustn’t be dry, moist, brittle or hard – but slightly spongy. When we achieve the correct balance between flavour and texture, we add a little of our ‘black gold’ vanilla for heavenly harmony.

 

READ MORE FLAVOURFUL STORIES

CONSCIOUSLY CREATED IN AFriCA

Because we care about Africa, her people and our environment we only put the best natural ingredients into our chocolate for you to enjoy without guilt.

We go to great lengths to source our cocoa beans ethically, supporting small-scale farmers and employing sustainable business practices.

We go to great lengths to source our cocoa beans ethically, supporting small-scale farmers and employing sustainable business practices.

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