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Firetree Chocolate sources its cacao beans from the volcanic and rich soils of the South Asian Pacific. From the little island of Guadalcanal in the Soloman Islands, to the Karkar Island of Papua New Guinea, to the Malekula Island of Vanuatu. Firetree crafts its chocolate with cacao grown amidst these rich terroirs for the immense and dynamic flavour profiles they create on the palate.
Solomon Makria: The last island of note in the eastern region of the Solomon archipelago, the remote island of Makira – with its rich volcanic soil – provides us with a cocoa bean that has a rich and complex flavour enhanced by gentle hints of grapefruit, raisin and caramel overtones. 75% cocoa.
Vanuatu: Almost all the cocoa grown in Vanuatu comes from this one island: Malekula. This sparsely populated island is a two-day boat journey from the capital of Port Vila. But the rich volcanic soil here yields a cocoa bean with a complex flavour and hints of cherry, white grape and soft lemon that makes the journey worthwhile. 72% cocoa.