Sorrel adds a wonderful fruity flavour and ruby like colour to this most Jamaican of flavours. It's not called Flor De Jamaica for nothing! We love white chocolate but can kinda be a bit meh for lots of purists, but locally pressed cacao from our trinitario trees have so much flavour, combined with this hibiscus make for a match made in chocolate haven.
This is a vegan golden mylk white chocolate, with turmeric and spices. Locally pressed cocoa butter add a deep flavour to this bar. We always prided ourselves on the fusion flavours that are part of Jamaican cuisine, this high antioxidant spice was first brought to the island in the 19th century and remains a key part of every Jamaican's cooking arsenal.
This was our first flavoured bar. It came from a simple genesis, I loved Bounty Bars as a child. Growing up in the UK in the 80's, this milk chocolate with coconut was "the taste of paradise" Once I discovered fine and flavour cacao and how it enhances real ingredients, It was a no brainer. Swop out all the bad stuff, but in good stuff and you're left with "paradise"
Jamaica's Blue Mountain Coffee is often said to be the most expensive in the world. It isn't but it's super expensive compared to you're average cup of Joe because of the incredible fruity and floral notes found in a light medium roast of the beans. Wait a second! fruit floral notes, combined with Trinitario cacao's similar profile, with the chocolate notes in the coffee itself. It's a match made in heaven, we roast both beans using state of the art fluid bed bed technology to tease out the best flavour. Two bean's one love!
Using Jamaican cacao and local peanut, this nut butter provides the best of both worlds. Think of Nutella, think Jamaican, then x 10000 and you're close
Nutty with complex notes of biscuit and toffee, like a Graham Cracker combined with a Custard Creme. International award winning cacao from Johnson's Mountain, St Thomas. The cacao in the bar is award winning.....i"m not saying it for jokes, it's literally some of the best and most expensive and rare cacao on earth.
Working alongside our partners at the Jamaica Cocoa Farmers Association we source these beans in this central Parish of the island. Fermented up the wonderfully named Morgan's Valley area the chocolate has a wonderful summer fruit, cane rum, & all-spice flavour with hits of wood, carob, & coffee; a medium body, finely acidic / tannic bar.
If you wanna "tun up" your baking, you have to try our Couverture. Made with a blend of beans from across the island it has the classic fruity, floral, cane sugar/ molasses flavours that Jamaican chocolate is known for. Add these to brownies, cookies and even a banana bread and leave them begging for more.