FermentationMicro Climatic ConditionsCocoa VarietyRaw Materials

Raw Materials

Cocoa Variety

Kakaofrucht

Micro Climatic Conditions

Microklima

Fermentation

Fermentation-alternative02

Fermentation

Fermentation helps to unlock the full aroma of the cocoa bean. It softens the bitter taste of the beans and sets the development of the bean's ultimate flavour in motion. Broad specialist knowledge and a good infrastructure are needed for this important procedure. This is why at Chocolats Halba we only use Fairtrade cocoa beans from selected cooperatives. The Fairtrade premiums the cooperatives receive enable them to train their members and improve the infrastructure for processing the beans after they have been harvested. We support research aimed at improving processing activities in the countries of origin.

Micro Climatic Conditions

Local growing conditions play an important role in determining the aroma of the cocoa. We are familiar with the distinctive features and subtle differences in taste of each place and are therefore capable of bringing out and combining their specific aromas to best effect.

Cocoa Variety

Generally speaking, we differentiate between fine cocoa and bulk cocoa. We source our fine cocoas from Ecuador, Peru and Honduras. In Honduras, we advise the cooperatives in their choice of cocoa trees. Bulk cocoa, known as Forastero, comes from Ghana.

Natural ingredients

Quality is an attitude, a passion, and a commitment to remain true to authenticity. That's why we only use natural flavours. We are firmly committed to the sustainable sourcing of cocoa beans.

Best beans only

The cocoa variety, growing region and the post-harvest process are crucial for the aroma and quality of our most important raw material. By working directly with cocoa farmers from Fairtrade certified cooperatives we can influence quality at the roots.