Our Story
The Ingredient Problem
It started in a supermarket aisle. We looked at the back of a premium hot chocolate tin and saw the truth: sugar was listed first. Cocoa was buried fourth not to mention the numerous other items listed that had nothing to do with cocoa.
The industry had turned a sacred ingredient into sugary over-processed dust. We did not want a "treat." We wanted the complex, fruity, heavy texture of real cacao. When we could not find it, we decided to engineer it.
Micro-Milled. Never Compromised.
We realised that industrial processing strips the cocoa butter, the soul of the bean, to create cheap blends. We took a different path.
We source Aromatic-Grade Cacao from single-estate farms and micro-mill the whole bean. This preserves the precious fats and volatile oils. We then blend this base with premium coconut milk or whole milk.
The result is not a drink you gulp. It is a Velvet Melt that coats the tongue.
Not Just For Evenings
We believe cacao is a tool, not just a dessert. That is why we curated The Signature Trio.
The clean lift of Matcha for the afternoon. The warming spice of Mexican for cold nights. The deep comfort of Heritage for the evening reset. The buttery reward of Salted Caramel when you have earned it.
We craft moments of pause in a world that refuses to stop spinning.