When it comes to the cocoa we grow and use for our chocolate, Islands is on a mission. 

The global chocolate market is worth over US$ 100 billion and the vast majority is mass-produced by half a dozen very large multi-national companies who between them buy millions of tonnes of cocoa on the world markets, mainly from Africa.  Some of this is then used in their own products, but most is supplied to the various household name chocolate retailers out there. But before you think we are going to slam this side of the industry, we aren’t as this is a perfectly ok way to operate. After all, how many farmers actually bake their own bread or how many clothing companies grow their own cotton?

You have to be a cocoa nerd if you want to make the best artisan chocolate in the world
Our fine-flavoured cocoa varieties enable low roasting and conching times, better protecting those delicate layers of flavour and preserving healthy flavanols. 
  Being both farmers AND chocolatiers means we have far more interest in ensuring the cocoa we produce is free from moulds, insect infestations and harmful bacteria (which are endemic in a lot of bulk cocoa) meaning it has to be steam-blasted  to make safe, as well as mixed with a large percentage of homogenised cocoa butter, sugar and all sorts of other additives and flavourings to hide the off-tastes.  Sad, but true…


When it comes to the cocoa we grow and use for our chocolate, Islands is on a mission. 


The global chocolate market is worth over US$ 100 billion and the vast majority is mass-produced by half a dozen very large multi-national companies who between them buy millions of tonnes of cocoa on the world markets, mainly from Africa.  Some of this is then used in their own products, but most is supplied to the various household name chocolate retailers out there. But before you think we are going to slam this side of the industry, we aren’t as this is a perfectly ok way to operate. After all, how many farmers actually bake their own bread or how many clothing companies grow their own cotton?


You have to be a cocoa nerd if you want to make the best artisan chocolate in the world
Our fine-flavoured cocoa varieties enable low roasting and conching times, better protecting those delicate layers of flavour and preserving healthy flavanols. 
  Being both farmers AND chocolatiers means we have far more interest in ensuring the cocoa we produce is free from moulds, insect infestations and harmful bacteria (which are endemic in a lot of bulk cocoa) meaning it has to be steam-blasted  to make safe, as well as mixed with a large percentage of homogenised cocoa butter, sugar and all sorts of other additives and flavourings to hide the off-tastes.  Sad, but true…