An exceptional organic dark milk chocolate, made from rare Amelonado cocoa beans. This chocolate is grown by a pioneering women’s cooperative in Eastern Congo, and the rich milk of Swiss Brown cows that Graze in small herds on lush mountain pastures.
Centuries of exploitation and decades of armed conflict have made Eastern Congo one of the poorest countries on earth and one of the harshest to be a woman. This bar is named in honour of these incredible, pioneering women, who have overcome hardships that most of us can only imagine. Not only have they created a livelihood and future for themselves and their children, they are also actively protecting and nurturing the natural biodiversity of their homelands in Virunga National Park - Africa’s oldest nature reserve, and home to the last of the Mountain Gorillas. As well as providing a livelihood, the cooperative also gives the women access to higher education and a professional career, with some now in training to become doctors. Original Beans works directly with the cooperative, paying more than 2x Fairtade price, and supporting and enabling this ground breaking project. Amelonado beans give this bar its gentle yet striking flavour, reminiscent of honey on buttered toast.
Handmade, designed and packaged in a micro chocolate factory in Edinburgh, Scotland.
All packaging plastic-free and made in the UK. Outer packaging is printed on FSC certified sustainable card. Inner film is certified home and industrial compostable.
Ocelot Chocolate is a small business, based in Edinburgh, Scotland, and is owned and run by Matt and Ish. They use only the highest quality ethical produce, and they use ethical business practices in every way they can. The outer packaging is made in the UK from FSC certified paper stock. The inner film is 100% home and industrial compostable. They chose to take a smaller profit margin in order to create the most delicious, and most ethical product.
They also draw and design the majority of the packaging and artwork themselves - Ish studied illustration at art school, and Matt has always loved art and graphic design.
"Our tip for experiencing our chocolate to it's full is to firstly make sure your mouth (and body) is warm - chocolate is wasted in a cold mouth - so if it's frosty outside have a warm drink first, and make sure you're wrapped up and cosy. Then take a piece in your mouth and let it slowly melt on your tongue... Close your eyes and imagine the country it came from. Enjoy and picture each flavour as it comes - whether it be a damp hot jungle floor, a ripe blackberry, a tart cherry, or a whiff of pipe smoke on a windswept beach. When you open your eyes you'll feel like you're just back from an adventure!"