Header Cocoa

Cocoa. Our unique know-how

Cocoa is the most common ingredient in chocolate, and we use it in many of our most loved products for its remarkable combination of flavour and taste, through carefully selection and processing.

Experts at cocoa processing

Through the years we have developed a unique expertise in combining and processing different cocoa beans to create the special aroma and taste of our recipes.

Cocoa Part 1

Once the cocoa beans have been removed from the ripe fruit, they are left to ferment for a week, usually under banana leaves, to allow the natural flavours and aromas to develop, and then dried for five days before being shipped to our factories. Here they undergo our rigorous quality controls: organoleptic, physical, chemical, microbiological checks. We then further dry the beans and grind them to separate the edible nibs from the skin.

The nibs are roasted to enhance their aroma and colour. We roast most of the beans ourselves to monitor their fragrance, quality, and freshness. We grind the roasted nibs, from which we obtain the cocoa powder that we use in our recipes.

Harvested from tropical climates


We source cocoa mainly from West Africa and South America, where the hot and humid climate is ideal for its cultivation. We buy the cocoa beans raw and whole primarily from the main harvest, which has the highest quality.


Our commitment to sustainable cocoa sourcing

Cocoa Part 3

We are committed to source our cocoa responsibly and have achieved our goal to source 100% of our cocoa through independently managed standards like Rainforest Alliance, Fairtrade, and Cocoa Horizons.

Cocoa Part 3

All our ingredients

Fats and oils