Bordering the Carribean Sea, in the north of Venezuela, is the remote Ocumare valley. The cacao grown here is less bitter than other varieties, giving this bar flavours of caramel, biscuit & hazelnuts.
At their Sydney factory, The Beanstalk, the Cicada team use single origin cacao beans to produce delicious craft chocolate. Inspired by the slow food movement, they focus on making ‘real’chocolate by sourcing their cacao beans ethically and using nothing artificial.
In particular, the Cicada team supports the eradication of worker exploitation by avoiding buying beans from around Cote d’Ivoire (known for child exploitation). They also support organisations such as ‘Stop Chocolate Slavery’ and ‘Anti-Slavery’ & encourage their customers to do the same.