Ethical Choices

 

Whenever people inquire about the source of my ingredients, I often respond with a plafully honest quip: "I need to be able to look my wife in the eye!" As a research consultant with various international NGO's specialising in anti-human trafficking work, there is a strong correlation between her work and mine. The cocoa industry has an unfortunate track record of being highly exploitative both environmentally and socially. 

When I first started this business, I knew that there would be an intentional process to find the tight ingredients. I met with people from her network to discuss the current state of the cocoa industry, and whilst we recognised that there are no perfect companies, there are those who stand out from the crowd because of their practical efforts as well as their policies. These conversations led to a more honest and open dialogue with future suppliers. 

At first I was restricted to what I could find at the local wholesaler. I knew it would not be the chocolate I would use forever, but I needed a place to start. Over the next 4 years I continued to research more sustainable options and grow my network within the Dutch chocolate community. From 2022 to 2024 I used Valrhona and Felchlin; two companies who have both existed and been recognised as producers of some of the world's finest chocolate for over a century, and are favoured by patissiers and chocolatiers worldwide. And yet, despite this, I still had nagging questions about transparency and sustainability, and craved a closer connection to the families and farms that do the essential work of cultivating and guarding chocolate. 

2023 was the first year that I attended Chocoa, a renowned international chocolate trade fair and festival in Amsterdam, where I investigated a whole range of bean to bar chocolate producers. During my 2024 visit, I met Del Caribe Chocolate, a third-generation family owned business in Costa Rica that manages a cocoa cooperative. They were looking to break into the European market and, after tasting their chocolate and doing some recipe tests with it, I became their first customer within the Netherlands! I successfully transitioned my dark and milk chocolates from Valrhona to Del Caribe in Autumn 2024, and was immediately impressed at the difference it made to my chocolate bonbons (as were the majority of my customers)! The chocolate was earthy, like you could actually taste where it was grown; the overall flavour balance was more pronounced. It felt like my bonbons were coming to life. 

I continued to search for new companies for the white chocolate, however. After several deep divers, I came across Original Beans, a leader in the chocolate industry on all things sustainable and regenerative. I made the switch to their white chocolate from the Dominican Republic in November 2024, alongside a caramelised white chocolate from Ecuador made by Republica del Cacao.

I firmly believe that the choices we make as business can create a ripple effect of positive change in the world. By selecting these (and potentially others in the future) responsible chocolate suppliers, I am not only creating delicious chocolates and bitesize desserts, but also contributing to a sweeter and more just global community. 

So, with every bite, you are savouring not just premium chocolate, but also supporting a business deeply rooted in integrity and compassion. Thank you for joining us on this flavourful journey!