“O’Payo cocoa beans are organically grown in the remote & highly protected Bosawas Natural Reserve in the northern mountains of Nicaragua. It is the largest nature reserve in Central America & was declared a biosphere reserve by UNESCO in 1997.
With these beans we sustainably handcraft our chocolate from bean to bar at the foot of the South Downs in Hassocks, West Sussex. We carefully roast, stone grind & conch the O’Payo beans into chocolate over 2 weeks. It is then left to mature in large blocks, developing naturally unique & complex flavours before we temper, mould & package ready to be enjoyed. Zero Waste Packaging – Recyclable, Glueless, Compostable, Acid Free”
James of J.Cocoa makes internationally award winning single origin bean to bar chocolate, in Hassocks, West Sussex near Brighton.
"I source only the finest cocoa beans from around the world, directly trading with cocoa famers and growers to ensure they receive a true premium for their crops of heritage heirloom cacao varieties, which not only helps to guarantee exceptional quality, but also goes back into education and community projects.
I have designed all my chocolate bar packaging to be zero waste, so it is glueless, recyclable, biodegradable and compostable. It is very important to me to try and protect our planet. After all, it’s the only one with chocolate on it."
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