Great tasting chocolate begins with the cocoa beans. The specific variety of cocoa and where and how it is grown all impact its flavour. We use only the finest organically grown cocoa, principally of the Trinitario variety, to create our exquisite chocolate products with Green & Black’s trademark distinctiveness. We source the beans principally from the Dominican Republic and Belize. The cocoa is grown using sustainable and biodiverse organic farming methods, thereby helping to support a balanced ecosystem. We believe that organic cocoa beans are purer and taste better because they are grown without chemical fertilsers and pesticides. The word ‘cacao’ is the term used to describe the beans before they have been fermented (it is actually cacao in Spanish!).
The cocoa pods are harvested at their peak of ripeness – not too early and most definitely not too late. The farmers then remove the beans from the pods – there are about 45 cocoa beans in each pod – and cover them with banana leaves for around five days. During this time, the beans ferment and develop their pronounced chocolate flavour. After the cocoa beans are fermented perfectly, they are laid out to dry in the sun. Finally, these cocoa beans are shipped to the factory where they are ready to be transformed into Green & Black's chocolate.