We make chocolate the slow way.
Cacao started in 2019 with a drum roaster, a stone melangeur and a conviction that a bar should say where it comes from. Every bar we sell is made from beans we buy directly from one farm or cooperative, roasted low, conched for three days and tempered to a clean snap.
We are eleven people in one room in Al Quoz, Dubai. Sorting, roasting, winnowing, conching, tempering and packing all happen under one roof, and you can come and watch on Thursdays, Fridays and Saturdays.
What we promise
Three ingredients in a dark bar, four in a milk one. The farm, the harvest and the roast printed on every wrapper. Every box shipped cold, packed by the person who tempered it.