Please click on the 'Wholesale' tab on the top right corner of the website and fill out our wholesale application form or contact our customer service team who will be more than happy to talk you though the process.
Theobroma Cacao is the Latin name for the cacao tree. In Latin countries the word cacao is used where as in english speaking countries cocoa is used. We use the word Cacao because our cacao products are minimally processed and have not been through the intense processing that traditional cocoa products have.
This is known as ‘blooming’. The cacao butter becomes separated from the chocolate due to extreme changes in temperature. Although the chocolate is perfectly fine to eat, the texture may not be as intended.
We ship our products via Toll Priority, Fastway and Australia Post. We endeavour to ship all orders within three working days of receiving them. If for some reason we are unable to do this we will contact you either by phone or email.
Orders from Thursday and Friday may sit at a depot over the weekend – during the warmer months of the year, chocolate can melt. Please notify us if you’d like us to hold the order until Monday.
Please refer to table below for approximate delivery times from the day the order is placed to when it should be received.
Yes, our Coconut Butter/Oil is extra virgin. Organic coconut flesh is crushed, pressed and centrifuged in order to achieve extra virgin oil. You can read about the full process here - Loving Earth Blog.
Both varieties have their own distinct idiosyncrasies and identity. Different growers, climate conditions, soil structures and the variety of crops grown in the area give each a unique flavour.
The Peruvian cacao powder has a lower fat content (12%) and higher ORAC score than the Balinese cacao powder which has about 25% fat content. The reason Balinese cacao powder has a higher fat content is because the temperature has been controlled to less than 45ºC in the press, so not as much pressure can be used. With Peruvian cacao powder much more pressure is used, generating heat so the temperature can get up to 65ºC in the press, but due to the increased pressure there is less fat in the finished product and therefore more antioxidants.