We are proud to be the first chocolate makers in Zanzibar to craft chocolate from bean to bar. Our approach is intentionally small-scale and hands-on, guided by the principles of fine craft chocolatiers worldwide. At every stage, we carefully shape flavour, aroma, and texture, allowing the natural character of Tanzanian cacao to speak clearly.
The journey begins with farmers who harvest ripe cacao pods by hand at peak maturity. Once opened, the beans—still coated in sweet white pulp—are fermented for five to seven days in wooden boxes or covered heaps. During this stage, natural yeasts and bacteria generate heat and acidity, laying the foundation for chocolate’s complex flavours.
After fermentation, beans are sun-dried slowly and evenly, stabilising them and preserving flavour. In our Zanzibar workshop, dried beans are roasted in small batches, with time and temperature adjusted to highlight each cacao’s unique profile. Lighter roasts express bright, fruity notes, while deeper roasts bring warmth and depth.
Roasted beans are cracked and winnowed to reveal cacao nibs, which are ground into cocoa liquor. Sugar—and milk for milk chocolate—is added, then refined and conched to smooth texture and balance flavour. Finally, the chocolate is tempered, moulded, and cooled into finished bars. Through patience and skill, a forest fruit becomes fine chocolate.