My favorite road trip runs ten hours east of Caracas, along the magical Caribbean coast to the Paria Peninsula. This delectable chocolate made from the extraordinary beans grown there, is an adventure in taste with its complex nut and coffee notes. That’s why I craft make my chocolate from bean to bar to capture the stunningly individual flavors of the world’s great cacaos. Everything is made in small batches which takes up to 21 days at low temperatures, compared to industrial chocolate which is made in a few hours. The chocolate is 100% natural, containing simply cacao, raw cane sugar and natural cocoa butter - no vanilla or soya lecithin to hide the beautiful flavor notes of the beans. Being a cocoa farmer myself, I put the farmers at the heart of how we do business, buying all my cacao Direct Trade at a higher price premium than Fair Trade. My beans are traditionally grown under shade trees for flavour, sustainability and biodiversity. Pure Flavours. Pure Pleasure.