One of the questions we get asked most often after our workshops is: where do I get the ingredients to carry on at home? The answer is right here. Our Ingredients for Chocolate Makers range and Cocoa Beans collection are designed for exactly that — for the home chocolate maker, the aspiring bean-to-bar producer, and anyone who wants to work with the same quality ingredients we use in our own manufactory.
Why Ingredients Matter
Great chocolate begins with great ingredients. The quality of the cacao you start with — its variety, its origin, the care taken in fermentation and drying — determines the ceiling of what your finished chocolate can be. No amount of skill in the kitchen can compensate for poor quality raw material. But exceptional raw material, handled with care and attention, can produce results that genuinely surprise you.
This is why we source our cacao directly from farms and cooperatives we know and trust — from Agnes Pilopaso's Tupughotua Plantation in the Solomon Islands, from Kampura's regenerative agroforestry farm in Guatemala, and from other origins whose quality and provenance we can stand behind. When we make our ingredients range available to other makers, we're sharing that sourcing — giving you access to the same cacao we use ourselves.
Our Cocoa Beans Collection
Our cocoa beans are available for chocolate makers who want to work from the very beginning of the process — roasting, cracking, winnowing, and grinding their own chocolate from whole beans. This is the most demanding and most rewarding approach to home chocolate making, and the results — when you taste a bar made entirely from beans you've processed yourself — are unlike anything you can buy.
We offer our Solomon Islands cocoa beans in both 1kg and 2.5kg quantities — the same beans we use in our own manufactory, available for you to work with at home or in your own production space.
Cocoa Nibs: The Starting Point for Most Home Makers
If you're not yet ready to roast and winnow whole beans, our cocoa nibs are the ideal starting point. Nibs are cacao beans that have already been roasted, cracked, and winnowed — ready to grind directly into chocolate mass. They're also wonderful used as an ingredient in their own right: scattered over granola, stirred into baking, or eaten as a snack with a complexity that no processed chocolate can match.
Our Solomon Islands Cocoa Nibs are available in 100g and 1kg quantities, and our Ecuador Cocoa Nibs bring a different origin character — floral, complex, and distinctly different from the Solomon Islands profile.
Chocolate Couverture
For chocolatiers and home makers who want to work with finished chocolate — for tempering, enrobing, moulding, and confectionery work — our couverture range offers the same quality chocolate we use in our own truffle and confection making. Professional-grade, properly tempered, and made from cacao we've sourced and processed ourselves.
For the Serious Maker
If you're ready to take your chocolate making further, our Bean to Bar Masterclass and Crafting Chocolate Learning Program will give you the skills to work with these ingredients at a higher level. Many of our workshop participants go on to use our ingredients range to continue their practice at home — and some have gone on to start their own chocolate making businesses.
Whatever stage you're at, we're here to support the journey.
Explore our full Ingredients for Chocolate Makers collection, browse our Cocoa Beans range, or join us for a Bean to Bar Masterclass to learn how to use them.
