Made in Sydney by Silver Street Chocolate, the team have taken their expertise in coffee roasting and applied it to roasting their cacao. From sourcing small producers and farms to work with to the precision and sensory awareness required to extract the best flavours from their cacao, each step is a pursuit of raising awareness to fair trade cacao and the diligent work of the producers in each region.

This bar features regenerative cacao from Guayaquil, Ecuador, grown by CECAO smallholders and certified Organic and Fair for Life. More than 1,000 farmers contribute to this cooperative network, which emphasises fair pricing and soil-restoring cultivation methods. Beans are harvested from March to June, dried on raised beds, and carefully finished at origin.

Stone refined and conched slowly by hand in Sydney, the resulting 60% dark chocolate is smooth and aromatic, revealing notes of fig, honey and jasmine. Unlike heavier dark chocolates that lean dense or overly bitter, this bar carries a brighter and more lifted profile, with floral top notes and a gentle honeyed sweetness that lingers cleanly on the palate. The lighter body and balanced finish make it an easy entry point for those new to dark chocolate, or for anyone who prefers a more delicate and approachable style over darker, richer chocolates.

Pairs well with earl grey tea, hojicha, lighter roast coffee, fruitier matcha, fresh berries, roasted almonds, or as an afternoon chocolate that does not overwhelm the palate.

Tasting Notes | Fig · Honey · Jasmine
Pairs Well With | Black Tea · Hojicha · Lighter Roast Coffee · Fresh Berries · Roasted Almonds
Ingredients | Organic Cacao Beans, Raw Organic Sugar, Organic Cacao Butter
Weight | 50 g
Origin | Sydney, Australia
Certifications | Organic · Fair for Life · Gluten Free · Vegan