At Cacao, our mission is to create chocolates of the highest quality in the world. With the best ingredients in the world, and the creative passion and culinary genius of our head chef Laurent Meric, it is a mission which we succeed in day after day. Our chocolates are individual masterpieces, whose texture and delightful complimentary flavours are testament to the wealth of experience and dedication to quality within the creation process.

To learn more about the Cacao tree and the very basis for the chocolate we make, visit Wikipedia: http://en.wikipedia.org/wiki/Cacao

The difference between Cacao and inferior, common supermarket chocolate is 3 significant differences in the production process. These are quality of the beans, the manufacturing process and the amount of natural cocoa butter used. The chocolate at Cacao is like the coffee of a world-renowned barista; the product becomes an art-form, and to compare it to its “normal” counterpart is no fair comparison at all. To make chocolate at the level in which Cacao resides requires years of chocolatier experience, a knowledge of the centuries of fine chocolate technique, and a commitment to the highest standards of quality in ingredients. Cacao use the finest quality chocolate of Callebaut, who have been making chocolate for over 150 years.

Callebaut not only are the creators of what we firmly believe is the finest chocolate available, but also are pioneers in their application of fair environmental and ethical policies in their business practice. Cocoa beans are mainly grown in regions of the globe which suffer under environmental fragility and economic instability. Callebaut support many initiatives (listed below) to ensure environmentally friendly and sustainable farming practises are used in order to preserve the environment. In addition, they are also a member of Fair Trade Labelling Organizations International (FLO), and organization which ensures farmers are being paid fair prices for their harvest. Callebaut are also members of the following industry initiatives.

• Global Issues Group, the Global Issues Group is a platform of the cocoa industry that oversees the whole child labor project. Within this group all decisions are taken by consensus. Members are chocolate producers, cocoa processors, cocoa trade and International Trade Associations such as BCCCA, Caobisco, CMA/ACRI, ECA, FCC and ICA.
• World Cocoa Foundation - Callebaut has been a member since 2005. More information: ww.worldcocoafoundation.org
• Sustainable Tree Crop Program (STCP), the goal of STCP is to improve the economic and social well-being of smallholders and the environmental sustainability of tree crop farms of West and Central Africa. More information: www.treecrops.org.

To compliment the fine Belgium chocolate used in each Cacao chocolate, we also use the freshest and finest fillings, many of which are from local organic farms. We believe the best chocolate in the world can only be done justice with the tastiest, freshest ingredients, so we take considerable effort to source produce from suppliers and farms with the same commitment to the finest quality that Cacao itself holds.