Every step - roasting, cracking, winnowing, grinding, tempering, and wrapping - happens by hand in small batches.
Organic cacao beans and coconut nectar or jaggery. That’s it.
Just pure, honest chocolate.
Stone-ground cacao for your morning rituals or quiet evenings.
Not ceremonial - sacred in its own right.
The Story of Chocolate
From Mountains, to Mummas to Moulds
I make chocolate slow and with inention on our little block in Northern Tasmania, with Mount Roland watching over. Every bar is stone-ground in small batches, gently roasted with electric hot air, and wrapped by hand - made to nourish both body and spirit.
I honour cacao as food and medicine, and choose not to label my 100% elixirs as “ceremonial cacao” - out of respect for the living Mayan traditions from which it came.