Climate Change Chocolate - Dark

WE ARE VERY fortunate at Bloomsberry & Co that our chocolate really does grow on trees, the cacao tree to be precise. Lucky for us, the cacao tree only grows in very hot tropical climates where it is consistently warm and very humid (and with great beaches).

Cacao beans, which are the main ingredient of chocolate, are actually the seeds found within the cacao fruit pods. These are harvested immediately when the first of the pods fall to the ground and as it is impossible to tell exactly when this will happen we have to spend several weeks of the year lying under our cacao trees waiting for the first pod to fall.

After harvesting (...very hot, dusty physical work that unfortunately we were unable to assist with as we were urgently summoned back to our air-conditioned head office for an important meeting), the cacao beans are first fermented (not as exciting as it sounds), then dried, then roasted and finally cleaned and ground down before extracting the cacao liquor.

The chocolate production process then starts in earnest when we add precise quantities of cacao butter, sugar and of course our secret, secret ingredients.

The superior quality of Bloomsberry & Co milk and dark chocolate depends not only on the care we lavish on our beloved cacao trees and to the harvesting process (that we unfortunately missed... again), but is also greatly influenced by the degree of patience and skill exercised throughout the entire creating process ensuring that our famous Bloomsberry & Co chocolate comes to you in first class condition ready to tantalise your tastebuds and seduce your senses.

THE DESIGN PROCESS People ask how Bloomsberry & Co gets customers eating out of its hand. The great quality of the chocolate is a given so we believe the secret is in the design. As all the concepting and designing work is done in-house, the two weeks prior to the development of a new range are vitally important in terms of preparing staff for these rigourously creative events.