TASTE
THE
CACAO.
Cacao has an origin. It has a flavour. It has character.
We make ceremonial cacao and raw chocolate from unroasted cacao beans, stone-ground in Amsterdam.
Not all cacao tastes the same.
Different origins. Different flavour profiles.
Why we don't roast.
Because high-quality cacao has great character and it’s perfect as it is.
We start with carefully selected, un-roasted cacao beans and work with what is already there: their origin, character, aroma and natural variation.
We crack and winnow the beans ourselves. We stone-grind them in small batches in Amsterdam. Then we turn them into ceremonial raw cacao and raw chocolate.
Our chocolate is not better because it's raw. It’s different because we don't roast.
So you can taste the cacao, and not a recipe designed to make every batch taste the same.
Not sure where to start?
Ceremonial Raw Cacao
Bean-to-bar Raw Chocolate
Who are we?
We're Laila and Shanour.
Two people, one studio, and cacao we couldn't stop thinking about.
We're interested in the bean, the origin, the flavour and the process.
We taste a lot. We experiment. We learn.
We don't roast, we don't add shortcuts, and we'd rather tell you exactly where each bean comes from than hide it behind a pretty label.
And we make everything ourselves.
That's The Heart of Cacao.
Bring our cacao close to you.
To shops, cafes, yoga studios, therapists, practitioners, offices, heart-opening ceremonies, your home.
Contact us