Journey deep into the desert valleys of Piura, Northern Peru and discover an exquisite white cocoa pod: Piura Porcelana. Once a rare seed facing extinction, the local community’s cultivation now nurtures its growth. With thousands of cocoa, shade and timber trees planted, the community and cocoa thrive together.

Notes at first bite: raspberry, dried prune, pecan.
Deeper exploration: lime, cocoa.

We pair Piura cocoa with a raspberry and crystallised pecan ganache.

Welcome to Udzungwa Mountain National Park in Tanzania—a woodland wonderland where playful elephants meet protective bees. For generations, local farmers were frustrated by their Trinitario cocoa crops being trampled by heavy feet. In response, conservationists created a buzz with bees—these tiny trustees now ward off wandering elephants from causing a cocoa catastrophe.

Notes at first bite: orange, toffee.
Deeper exploration: apple juice, nut, cocoa, hay.

We pair this Trinitario bean with caramel ganache infused with scorched hay and roasted banana.

A fragile but boundless beauty, the Virunga National Park in the Eastern Congo is one of the most abundantly rich regions for natural resources in Africa while being home to the world’s only remaining wild mountain gorillas.

Cartografie, alongside Original Bean’s One Bar: One Tree programme, seek to protect this vital environment through vast planting and reforesting, thus improving the livelihoods of cocoa farmers who work at its borders.

Notes at first bite: morello cherry, earthiness, black tea.
Deeper exploration: sweet berries, nuts.

We pair this cocoa with a hojicha and wild English cherry ganache.

The Chocó, a rainforest in the Esmeraldas Province unknown to most, is a bustling eco-system under threat for its rare riches. Cocoa beans here are sourced from Mache Chindul: the last coastal cloud forest of Ecuador, the replenisher of rivers and a haven for plants and wildlife. Whilst small communities within the nature reserve, alongside Ecuador’s boom in hybrid cocoa, contribute to its deforestation, the remoteness of the Mache Chindul protects their precious heirloom Arribas Nacional pod.

Notes at first bite: floral, tropical, fruity, nutty.
Deeper exploration: cocoa, caramel, green tea.

We pair this cocoa with a ganache of meadowsweet flowers and sea salt.

We’re not just in the business of ethical cocoa, we care about every ingredient in chocolate making. That’s why we source our single origin cocoa butter from the Yuna Valley in the Dominican Republic. Here, they genuinely care about the provenance of the undervalued bi-product of making cocoa. This white chocolate has been carefully and restrictively refined so the natural flavours of the cocoa butter shine through without excess sugar or vanilla. The best white chocolate we’ve ever tasted.

Notes at first bite: buttery, nutty.
Deeper exploration: whole milk, ripe banana.

We pair this cocoa with a salted beurre noisette ganache.

More delicious than fiction, these Bolivian Beni Amazon cocoa beans are sourced from an archipelago of over 38 forest islands deep within the Amazon basin. These islands, rich in wild cocoa, are known as the ‘chocolatales’ or more delectably, the chocolate islands.

Curiously, the heroes of this adventure are the rare blue-throated Macaw, who pilot these cocoa beans between islands, promising their propagation. A rare gem amongst these beans is the small, strawberry-like Beniano—sustainably harvested by indigenous collectors for centuries and growing quietly, where only boats can reach.

Notes at first bite: wild florals, honey, apricot.
Deeper exploration: cream, almonds, cocoa.

We pair this cocoa with a ganache made from jasmine leaf buds and a drizzle of acacia honey.

St Vincent Cocoa Company is a family-owned business devoted to growing sustainable, fine flavour cocoa as well as the local community. They employ over 250 people and partner with more than 100 farmers. For this chocolate, we’ve sourced beans from the Perseverance Estate via Islands Chocolate. This land is home to a cathedral of mature and newly planted trees, as well as a ginger farm that creates further income for the cocoa growers.

Notes at first bite: pure, roasted cocoa, caramel.
Deeper exploration: mellow bitterness, mild earthiness.

We pair this cocoa with our handmade gianduja.

Once believed to be an untameable, wild bean, our heavenly Chuao from Venezuela is taking on mythical status. Mortal beings hadn’t tasted it in its pure form until our partners Amedei distilled its essence. This inimitable chocolate, aged for at least 20 days, continues to evolve in taste with an enriched acidity and aroma. Everyone wants to know the legend. Now you can savour it.

Notes at first bite: perfumed aroma.
Deeper exploration: slow release of tart red fruits, impossibly smooth.

We pair this cocoa with a pure Tuscan spring water ganache.

Forced into the Colombian highlands for centuries, the Arhuaco indigenous community have now returned to their ancestral lands at the Caribbean shores of La Lengüete. Here, they are reviving their historical tribal cocoa culture. The heart of this restoration is the replenishment of the forest, home to a rare white cocoa—once cut down by outsiders who mistook its unusual appearance for a faulty crop.

Notes at first bite: sweet spices, liquorice, sesame.
Deeper exploration: lemon, cocoa, lemongrass.

We pair this cocoa with a ganache made from roasted rice and sesame seeds.

Our lighter chocolate from The Chocó, a rainforest in the Esmeraldas Province unknown to most, is a bustling eco-system under threat for its rare riches. Cocoa beans here are sourced from Mache Chindul: the last coastal cloud forest of Ecuador, the replenisher of rivers and a haven for plants and wildlife. Whilst small communities within the nature reserve, alongside Ecuador’s boom in hybrid cocoa, contribute to its deforestation, the remoteness of the Mache Chindul protects their precious heirloom Arribas Nacional pod.

Notes at first bite: caramel, hazelnut.
Deeper exploration: cream, milk, cocoa, red fruits.

We pair this cocoa with a ganache made from oat milk and toasted oats.

St Vincent Cocoa Company in the Caribbean is a family-owned business devoted to growing sustainable, fine flavour cocoa as well as the local community. They employ over 250 people and partner with more than 100 farmers. For this chocolate, we’ve sourced beans from the Perseverance Estate. This land is home to a canopy of mature and newly planted trees, as well as a ginger farm that creates further income for the cocoa farmers.

Notes at first bite: delicate caramel, citrus.
Deeper exploration: smooth, zesty.

We pair this cocoa with a passionfruit ganache.

The Virunga National Park is one of the most stunning and naturally abundant regions in the world. However, its home in the Eastern Congo has endured centuries of war, poverty, famine and exploitation. Sadly, it is one of the most brutal places to be born a woman. An Original Beans initiative supports the women of Virunga to become local leaders in the cocoa renaissance. In addition to founding the world’s first female cocoa-cooperative, more than a quarter of a million cocoa trees and 40,000 shade trees have been planted. Proof that beauty can emerge from the darkness. Help us restore that light.

Notes at first bite: roasted sweet nuts, cappuccino.
Deeper exploration: cocoa, milk, caramel.

We pair this cocoa with a Jersey milk and cream ganache.