Hoja Verde starts with only the finest basic ingredients – most importantly, a premium cacao bean.  The scientific name of this dark chocolate bean is called “Fino Arriba”.  This cacao is exclusively found in Ecuador’s tropical rainforest, one of the world’s most bio diverse regions.  In fact, Ecuadorian cacao has long been recognized as one of the finest in the world.

The “Fino Arriba” cacao beans allow the use of less sugar without the bitter taste. These special beans captivate chocolate connoisseurs with its depth of flavour and its unequalled aroma. This isn't just chocolate. It's a journey through the aromas of coffee, nuts, blackberry, cinnamon and the fruits and flowers of the rainforest.

The bar, once delivered to you, includes quite a journey. Transforming the cacao pod into a melt-in-your-mouth delicacy is a long and complex process. The quality of our chocolate is guaranteed as we oversee the entire process: from the genotype of the cacao, the agro-ecological conditions of growth, crop management, post-harvest techniques and the industrialization of the bean.

Hoja Verde Dark Chocolate comes from the pods of shade-grown cacao trees in the foothills of the Andes in Ecuador. There, the pods are harvested at their ideal ripeness by farmers on dozens of small-holdings. The pods split, the beans are left to ferment and then dried for the correct time to bring forth their full flavour and aroma. From there, the beans are transported to the factory where they are expertly selected, roasted, crushed, ground and processed into our chocolate bars.

The finished bar is a revelation for all the senses: its appearance, its aroma, the sound of the snap, the taste on your tongue and the way it melts in your mouth. Like the patience, dedication and passion which we show for the chocolate-making process, every element plays a part in your ultimate pleasure.