Love Origins® Chocolates

Bolivian 87%, Bolivia

Nutty, floral, and incredibly intense, a singular, profound cacao experience.

  • Direct Trade Certified beans are from a small co-op in Bolivia’s Alto Beni province called the Central Integral Agroecologica de Alto Beni (CIAAB).
  • Farmers use sustainable farming methods to cultivate both organic wild Bolivian Nacional cacao and hybrid seedlings; which includes the planting of new acreage to ensure continued production for future generations.
  • Grafting and pruning projects are used to help deter disease and increase production from older tree stock.
  • Beans are purchased with long-term contracts by Taza Chocolate, at a price that is more than $500 per metric ton above the NY ICE price.
  • Taza publishes the volume purchased and prices paid to growers for their beans every year in a Cacao Sourcing Transparency Report.
  • The beans are fermented and dried in Bolivia, and have a minimum fermentation rate of 95%.
  • Taza stone grinds the beans using hand carved granite millstones, consistent with the Mexican tradition of chocolate making, to create a bolder texture and more powerful flavor.
  • Chocolate is manufactured with 100% organic sugar and Costa Rican vanilla in Taza’s production facility in Somerville, Massachusetts.
  • As a company Taza minimizes all impact on the environment in many ways:
    • certified as Sustainable Business Leaderoption of bike delivery to retail customers locally
    • clean burning natural gas and energy efficient bulbs used throughout their factory
    • most of packaging supplies used in office and factory are made with 20% – 100% post-consumer recycled materials.

Hacienda Elvesia 74%, Dominican Republic

A harmonious cream, caramel aroma compliments the lightly acidic Elvesia cacao note with a hint of ripe banana. The finish is enhanced through spicy vanilla and malt notes.

  • Certified Organic and RAC (Rainforest Alliance Certificate)
  • “Hacienda Elvesia” was founded over 200 years ago, and continues to be family operated to this day.
  • In order to facilitate the transport of the heavy dried cocoa beans, Swiss pioneers built a railway from the plantation to the port of Cano Hando for shipping.
  • The fresh Criollo and Trinitario beans are hand sorted before box fermentation and drying; the hand sorting process ensures the highest amount of useable beans per kilo.
  • The plantation is based on the principle of sustainable agriculture in harmony with nature, resulting in unparallel quality cocoa beans then shipped to Felchlin- in Schwyz, Switzerland for manufacturing.
  • Felchlin invests 72 hours of conching time in each batch of Hacienda Elvesia chocolate on their traditional longitudinal conche which maximize the characteristics naturally present in the beans; this timely process makes the chocolate more expensive to produce but creates a smooth and flavorful finished product.
  • Manufactured with 100% organic ingredients such as unrefined cane sugar from South America and pure Elvesia cocoa butter.
  • Hacienda Elvesia provides housing to its workers and families with many coming from Haiti in the wake of the earthquake and hurricane devastations.
  • Swiss Chalet Fine Foods (along with affiliated distributors) imports and distributes the Felchlin Brand to North America, South America and the Caribbean.

La Red 70%, Dominican Republic

A roller coaster of flavors, bright and assertive with lots of red fruit and a lengthy dark roast finish.

  • Made from USDA certified organic beans from the La Red Co-op, made up of 300+ small cocoa farmers who use the same centralized processing center for fermentation and drying.
  • The beans are processed into chocolate by NY based Fruition Chocolate, a bean to bar chocolate manufacturer in the Catskill Mountains.
  • Increased premiums of bean sales to US premium chocolate makers have allowed the La Red co-op to invest in:
    • a newly enlarged storage warehouse 
    • additional solar drying capabilities
    • a cacao nursery full of seedlings
    • and a five-tier fermentation facility.
  • A recently acquired grant was used to install a fully automated cocoa bean cleaner and sorter, increasing productivity and export volumes.
  • The beans are imported into the US Third-party certified & Direct Trade by US based Taza Chocolate.
  • The farmers are paid a price premium over $920 per ton higher than the current Fair Trade prices.

Fortunato No. 4 68%, Peru

Fruits and flora with a hint of coffee, the blend of white cacao beans add a roasted nut flavor.

  • DNA certified original cacao- USDA/ARS Verified pure genetics.
  • Chocolate is manufactured by Swiss based Felchlin using organic cane sugar.
  • Marañón Chocolate owners are actively involved in numerous projects both in the Marañón canyon and internationally helping to benefit families as well as initiatives to preserve the future of cocoa world wide.
    • Rice Stove Project
    • Local Cacao Association and Campesino Community
    • Fine Chocolate Industry Association 
    • Heirloom Cacao Preservation Initiative
  • Partner Brian Horsley of Marañón Chocolate lives and works in the canyon with farmers to harvest, ferment, and dry and oversees the exportation from Lima.
  • Local cocoa farmers in the Canyon are paid 100% cash at pickup for wet Nacional beans off their family owned farms, saving time and space for farmers not having to ferment and dry before being paid.
  • Marañón Chocolate pays 70% higher than fair trade prices for fresh cacao beans
  • Co-Founder Brian works with farmers on sustainable ways to trim trees: increasing yield and preventing insect damage as well as providing instruction on sustainable harvesting amounts and times.
  • Nursery started developing strong young protected trees to be introduced in 3 to 4 year and planted in the wild
  • Working with Peru Ministry of Agriculture to increase the value of cacao in Marañón Canyon by securing the title “Pure Nacional” to only cacao grown in this region.

Alto el Sol 65%, Peru

Alto el Sol is defined by a persistent aroma, uncommonly fruity, mainly yellow fruits and slightly acidic.

  • Certified: Organic and Fair Trade with 100% traceable beans.
  • Made from Criollo Amazonica (Trinitario) beans sourced from 8 small family owned plantations in the Alto el Sol sector, Pachiza District, Mariscal Càceres Province of the San Martin region; the richest biological area in Peru and is protected by the state and Rio Abiseo National Park. 
  • Long term contracts starting from 2006 for entire harvest to ensure way of life for farmers and encourage sustainable harvesting practices.
  • Farmers work with ACOPAGRO an association that was initiated amid a strong socio-economic crisis caused by the cultivation of cocoa and the presence of armed rebels. The United Nations Program promoted and funded this co-op as a comprehensive program for cocoa crops targeted to increase the quality of life for the local farmers and protect their livelihood. www.acopagro.com.pe
  • The cocoa beans are shipped to Europe and then processed in Louviers, France with Organic sugar and vanilla at Cacao Barry facilities.
  • Cacao Barry’s parent company initiated the largest sustainable cocoa program in collaboration with Rainforest Alliance and was given the Sustainable Standard-Setter award from the Rainforest Alliance in 2013.

Taïnori 64%, Dominican Republic

Flavors of yellow fruit follow in the wake of roast almond and freshly baked bread.

  • Made from Trinitario beans grown on farms some 200 km from Santo Domingo, the capital city on the Island of Hispaniola.
  • The chocolate is named after the Taíno Amerindians, the native people on the island when Columbus first arrived in 1492.
  • Long term contracts with local workers ensure continued quality of life for famers as well as repairs needed for fermenting and drying facilities aiding in safe working conditions.
  • Farmers re-create biodiversity by planting different species of shade trees and tall native trees that protect smaller cocoa trees from excessive sun and rain which damages crops
  • Valrhona purchased the plantation Loma Sotavento in 2011 in the Dominican Republic which is a living laboratory for research and exploration in sustainable farming by converting plantations into botanical gardens to restore the balance between flora and the local ecosystems.
  • Valrhona finances initiatives and supports local communities, such as the co-funding of a school in the Dominican Republic on which work began in July 2012 and is scheduled to open in 2013 with two classrooms and kitchen facilities.
  • Manufactured at Valrhona in Hermitage, France