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You probably already saw it passing by, a few weeks ago we introduced our new Gorilla Bar 92% Extra Dark! We received so many positive reactions!

 

Best extra dark bar ever tasted - Onno Kokmeijer - Ciel Bleu

Delicious... it has something creamy with a nice acidity - Janny van der Heijden

A wonderful blend of cocoa beans from Congo and palm sugar from Indonesia produces a unique taste experience! - Chocolatl

Soft, not bitter, really very tasty - crew of Vermeer

Probably your best bar ever. It is beautifully balanced, not bitter, with yellow fruit tones, like peach. - Zaans Done

Smooth taste, not bitter, nice flavour, very constant from start to finish - Chocriti

He is VERRICOLOUS! Handsome. Very refined taste. - Kolibrie Chocolaterie

I find it tasty and even creamy in texture and certainly not too bitter to eat.

 

The 92% is not only extra dark, it's also extra special. Read more about our Gorilla Bar 92% Extra Dark here


Product Information

The 'Gorilla bar' extra dark is made from Forastero cocoa beans from the Virunga National Park, Congo. The chocolate contains 92% cocoa solids, including 82% cocoa mass and 10% cocoa butter, 8% arenga forest sugar. All ingredients are from organic cultivation. The bar weighs 80 grams and is wrapped in greaseproof paper printed with organic ink. This chocolate is guaranteed not to contain (traces of) peanuts or nuts.

 

Order here: consumer / professional

 


 

Last month, Rodney visited cocoa farmers and our partner cooperative Esco-Kivu in Congo. In North Kivu near the Virunga National Park to be exact, just near the border with Uganda. Why this visit? Because we like working directly with the farmers so we can see for ourselves how they and the cocoa plantations are doing. And because it's nice and warm there right now, of course.

Congo, cocoa & gorillas
From the cocoa from Congo we make our
Gorilla bars. In fact, from this cocoa we made our very first bar as Chocolatemakers! Esco-Kivu started a project in 2008 to promote organic cocoa in the Virunga area, in order to provide local residents with income. As a result, they no longer have to cut down wood in the gorillas' habitat, or go poaching. This keeps the gorillas' habitat protected. The initiative started very small at the time but many farmers have since joined.

Positive impact
During Rodney's visit, it was special to see how cocoa is having a positive impact on the lives of people in Congo. An area ravaged by civil war not so long ago. The cocoa is helping the people there to organize themselves into cooperatives, making them work more together and increasing mutual trust.

Our partner cooperative Esco-Kivu is also doing a lot of good work. They contribute to the hospitals in the area, to the reconstruction of churches and they have just started building a university in the area.

Working conditions on the plantations
The quality of the cocoa is visibly improving due to the good approach of the farmers when it comes to fermenting and drying the cocoa. Something than is certainly not obvious!

Furthermore, we have a reasonably good picture of the conditions on cocoa plantations in Congo, but we would like to map this even better. To be sure that things are fair throughout the chain, that farmers earn a "Living Income", but also to be able to contribute to sustainable production and to further improve quality. Therefore, we have discussed with Esco-Kivu how we can do this and we will raise funds next year to realize this.

In the end, we all strive for a chocolate sector that makes everyone happy including the farmers. To be continued!