Firetree 25g Chocolate Bars available in four flavours.
The remote islands of the southern Pacific and Oceania are part of what is known as “the ring of fire”: a circle of 452 volcanoes surrounding that ocean. This is where you will discover the firetree, or cocoa tree, with its flame-hued pods. The firetree thrives on the rich, porous volcanic soil that is found on these islands. It’s here and a few other places in the world like the volcanic island of Madagascar, where we source our cocoa from. But the soil is only the beginning of our story.
To create a chocolate without parallel, we need cocoa pods ripened to perfection. That’s where the experience and expertise of our local farmers comes in. The pods ripen when they are good and ready, and not all at the same time. So the farmers pass through the estate several times during harvest and pick only the pods that are perfectly ripe. Then it’s onto the fermentation of the cocoa beans. This is more of an art than a science and the best farmers can tell if they have fermented for long enough just using their sense of touch – and years of experience. The beans are then sun dried before they’re sent to the chocolate factory where the skilled craftsmen roast, grind and conche the mixture. This brings out the cocoa’s sumptuous flavours, and helps create a rich volcanic chocolate.
Much like the grapes in winemaking, the cocoa beans from each estate we partner have their own unique taste. These delicate flavours are what make our chocolate so distinctive. So, each variation we create only uses cocoa from a single estate or farmholding.This allows you to enjoy the distinct tastes and nuances of each chocolate in the same way you might enjoy a fine wine. But our dedication to creating the perfect taste doesn’t stop here. We make sure that we use the exact percentage of cocoa for each variation, depending on which estate the cocoa comes from: not too little and not too much. It means you can experience the subtle flavours and overtones of each individual variety of cocoa to the very full.
SOLOMON ISLANDS GUADALCANAL
Cocoa solids: 69% minimum
The coast of Guadalcanal, nestled in the heart of the Solomon Islands, is home to some of the finest cocoa from this region. The cocoa trees grow in this rich volcanic soil, protected from the midday sun beneath high coconut palms. Their beans encapsulate enduring cocoa undertones overlaid with red fruits, citrus and delicate plum notes.
MADAGASCAR SAMBIRANO VALLEY
Cocoa solids: 87% minimum
On the north-west coast of Madagascar lies the Sambirano Valley, with the sea to the west and volcanic hills to the east. Its warm, humid micro-climate and rich volcanic soil makes it the ideal place for growing cocoa, giving the beans a distinctive hint of raspberry and red fruit overtones.
PHILIPPINES MINDANAO ISLAND
Cocoa solids: 73% minimum
Situated on the most southerly of the larger islands of the Philippines – and in the “Goldilocks zone” 10 degrees either side of the equator – the cocoa farmers of Mindinao Island have the ideal combination of tropical rainforest and volcanic soil. It is perfect for growing a cocoa bean with a distinctive chocolate flavour complimented by layers of citrus, honey and caramel notes.
VANUATU MALEKULA ISLAND
Cocoa solids: 72% minimum
Almost all the cocoa grown in Vanuatu comes from this one island: Malekula. This sparsely populated island is a two-day boat journey from the capital of Port Vila. But the rich volcanic soil here yields a cocoa bean with a complex flavour and hints of cherry, white grape and soft lemon that makes the journey worthwhile.
All bars are dairy free, suitable for Vegans, Halal, Kosher (KLBD). Produced in a no nut factory.