Two Ingredient chocolate
We make naturally delicious dark chocolate from just two ingredients - cacao & sugar.
We source incredible organic raw cacao from speciality farms who nurture amazingly flavourful beans.
And when they arrive at our bakery, we lightly roast them to preserve the unique character of each origin, before stone-grinding them into a smooth paste.
3 Bar Boxes start from £15 including delivery.
3 Bar and 6 Bar letterbox lovelies
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origins
Madagscar 70% Dark
This origin is BRIGHT. Feels bright, lively, tingly. We taste cranberry, sour cherry, redcurrant. Two ingredients: Madagascan cacao from the Åkesson Organic Estate, and unrefined sugar.
Brazil 70% Dark
This origin is ZESTY. Feels fresh, zingy & slightly floral. We taste lime, grapefruit & rose. Two ingredients: Brazilian cacao from the Cabruca Cooperative, and unrefined sugar.
Uganda 70% Dark
This origin is TROPICAL. Feels sun-kissed, juicy, luscious. We taste orange, pineapple & melon. Two ingredients: Ugandan cacao from the Latitude Social Enterprise in Semuliki Forest, and unrefined sugar.
Tanzania 70% Dark
This origin is PERKY. Feels perky & rich. We taste raspberry, strawberry, berry torte. Two ingredients: Tanzanian cacao from the Kokoa Kamili Social Enterprise and unrefined sugar.
Peru 70% Dark
This origin is FORESTY. Think bold, full-bodied, forest shadows. We taste blackcurrant, blackberry & blueberry. Two ingredients: Peruvian cacao from the Norandino Cooperative, and unrefined sugar.
Grenada 70% Dark
This origin is TRUFFLEY. Feels rich, indulgent, velvety. We taste caramel, vanilla & espresso. Two ingredients: Grenadan cacao from the L’Esterre Organic Estate, and unrefined sugar.
Sierra Leone 70% Dark
This origin is MALTY. Feels deep, cosy, toasty. We taste malt, muscovado & maybe a whiff of whisky. Two ingredients: Sierra Leonean cacao from the Village Hope Social Enterprise, and unrefined sugar.
Honduras 70% Dark
This origin is CREAMY. Feels friendly, easy-going, rounded. We taste cream, raisin & biscuit. Two ingredients: Honduran cacao from the Apach Cooperative, and unrefined sugar.
Plant-based bakers, based in Norwich
We're new to chocolate, but we've been baking delicious things since 2007. Check out our Trust Pilot for reviews for our pastries. (The same love has gone into the chocolate).
Why Two-Ingredient?
On the label of most dark chocolate bars you'll find "cocoa butter" and sometimes "soya lecithin". One sounds sort of natural, the other less so.
Both dilute the flavour of an origin's cacao so why are they used?
They are added to either speed up and simplify production (which reduces cost) and/or to give chocolate a flatter shape and a shinier, glossier finish.
The first bar we tasted which was made without these processing aids was on holiday in Costa Rica and was more intense, yet less bitter, than any other dark chocolate we'd ever tasted.
We just knew we had to do this ourselves back home, so we set to work on a range of Two Ingredient bars with a spectrum of natural flavours.
Embrace the odd wonky imperfection in our bars, and just revel in that gloriously pure cacao hit.
trustpilot love
Bun Club at the bakery
Once a month we open up our bakery in Norwich NR3 for a pop-up known as Bun Club. Alongside chocolate we also bake buns, Pain Chocs, cookies, muffins and brownies (all made with our chocolate).
We serve the best hot chocolate you've ever tasted alongside speciality coffee from El Salvador. Our beans are locally roasted by Symposium and made on our classic La Marzocco.
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