Experience Chocolate that is as exotic as it’s ORIGIN.

  • Organic

  • No refined sugar

  • Vegan

  • Dairy Free

  • Gluten Free

  • Handmade

We are ‘bean to bar’ chocolate makers and we use only the finest ethically sourced cacao beans from around the world to create chocolate that tastes as amazing as the cacao’s origin.

Chocolate that has an individuality with a complex flavour profile that varies between sweet, rich caramels, exotic fruits, nuts and spice with no two chocolates tasting the same.

We source certified ingredients and use cacao that is organic, fair trade certified or has a rain forest alliance certification to give you the ultimate experience in guilt-free pleasure.

Chocolate Concierge

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The health benefits of dark Chocolate

Origin chocolate is made from 100% organic ingredients that are ground together using a traditional stone mill, our chocolate is minimally processed therefore retaining all of the amazing nutritional qualities that the cacao bean is renowned for. Origin Chocolate take pride in producing chocolate of the highest nutritional quality that tastes absolutely amazing, this is ‘real’ chocolate at its finest.

DAIRY, SOY & GLUTEN FREE

Our Chocolate is completely vegan-friendly. It contains no dairy, lactose, soy, soy lecithin, wheat, or gluten. Origin dark chocolate poses no risk to sufferers of lactose intolerance, soy allergy, or Celiac disease. Our chocolate contains many of the vitamins and minerals that are essential to good health, including iron, calcium, phosphorus, potassium, and the vitamins A, B1, C, D, and E. And chocolate has more magnesium than any other food.

ANTIOXIDANT PROPERTIES

Chocolate contains a high level of antioxidants in the form of flavonols. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants have the effect of slowing or preventing this oxidation, reducing cell damage. Specific antioxidant levels in chocolate can vary widely based on many factors.The standard measure of antioxidants in food is called ORAC, or oxygen radical absorption capacity. Our 80% Dark Bar has 41800 μ mol TE/100g. This is VERY high for a chocolate bar – for example, Himalayan Goji Berries, famed for being a “superfood”, have an ORAC value 0 μ mol TE/100g.

CAFFEINE & THEOBROMINE

Caffeine is the world’s most widely consumed psychoactive substance – a plant-derived alkaloid that stimulates the central nervous system. There is a great deal of misinformation on the Internet regarding the presence of caffeine in chocolate. For the record, there is a small amount caffeine in chocolate. More importantly, chocolate contains another psychoactive alkaloid called theobromine, in quantities anywhere from 2 to 5 times greater than its caffeine content. Theobromine, while chemically similar to caffeine, has a “longer, gentler high” in comparison, and is believed to be non-addictive. Theobromine reduces blood pressure by stimulating the heart and dilating blood vessels. The alkaloid has also been shown to reduce cough more effectively than codeine, and to help in the treatment of asthma (by relaxing smooth muscle tissue).

CHOCOLATE & CARDIOVASCULAR HEALTH

Our Chocolate is made from cacao, a plant product, and contains no dairy. As such, all our products are cholesterol free. On paper, chocolate, because of its cocoa butter, is high in saturated fat (about 2/3 of the total fat). However, the saturated fat in chocolate is about one part stearic acid to one part palmitic acid. Stearic acid has been shown to be cholesterol neutral, meaning it does not affect levels of either HDL (“good”) or LDL (“bad”) cholesterol. The remaining fat (about 1/3 of the total) is oleic acid, which is a healthy monounsaturated fat also found in high concentrations in olive oil.

In addition, semisweet chocolate has been shown to suppress platelet activation thereby increasing blood flow. And studies have indicated that chocolate may relax vascular tissue and blood vessel walls, also aiding in general cardiovascular health.

Making Chocolate

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Cleaning & Roasting

The beans are cleaned, roasted and winnowed to remove the shells from around the bean.

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Grinding

After roasting and winnowing, the cocoa nibs are ground into a paste called chocolate liquor.

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Conching

Chocolate liquor and cocoa butter are blended with other organic ingredients.

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