ORIGIN: GHANA, WEST AFRICA
Forastero & Criollo varieties of cocoa trees grow naturally under a regenerative cocoa grove alongside mango & banana trees, coconut palms & several indigenous trees like Odum, Ofram provides shade at the top tier. A natural water-bed flows underneath the 60-acre ancestral farm and irrigates the cacao trees. By using decomposed cow dung to decomposed cocoa husk and leaf litter, our partner farm commits to soil health to produce nutrient dense & flavour forward cacao.
Nutrient Dense, Sun Dried, Raw Cacao Nibs
The traditional heap fermentation method, where the cocoa beans are wrapped with banana or plantain leaves and left to be fermented for a few days, along with the sun drying of the fermented beans gives the cocoa beans its complex flavour. Once dried, the beans are simply crushed into nibs, dehusked and sorted by hands. With a high cocoa butter content, it is the purest form of cacao that one can consume! Not roasted, not processed.
Let’s Get Cooking
The goodness of raw cacao in a decadent double chocolate fondant, topped with a crunchy layer of raw cacao nibs tuile. Pure bliss. Chef Kobi Brown is super excited to share his...