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Chocolate is made from the fruit of the Theobroma Cacao, better known as the Cacao tree. The Cacao pods that grow on these trees contain Cacao seeds which are surrounded by Cacao pulp, a white flesh that's quite like that of a lychee. You get the idea. The living plant is referred to as Cacao. So, at what point does Cacao become Cocoa? There seem to be different schools of thought on this subject. ‘Cocoa bean’ is the term used for Cacao seeds that have been fermented and dried, at which point they can no longer germinate and grow into Cacao trees. Once dried the Cocoa beans are usually roasted before being processed into Cocoa mass, Cocoa butter or Cocoa powder. However, the term Cacao is used for unroasted or raw Cacao products.
We use raw cacao in our chocolate which simply means that the cacao seeds, or beans as they are more commonly referred to, haven't been roasted. The cacao seeds are fermented and then dried in the sun. We love the intense earthy cacao flavour that the unroasted cacao gives to our chocolate. We chose to use raw cacao not only because we love the flavour but because by not roasting the cacao some of the antioxidants, enzymes and nutrients remain intact. During the process of fermentation cacao develops the beautiful chocolate flavour that we know and love and it’s also during this process that the cacao can naturally heat to approx. 50°C. Once the cacao reaches Tilda & Cacao we treat it with care and ensure that it is never heated above 46°C.
Yes, all the ingredients in our base chocolate are certified organic. However, some of our inclusions such as wattleseed, which is wild harvested, cannot be certified organic. We do ensure that all our ingredients are sustainably grown without the use of pesticides or chemical fertilisers and are GMO-free. More information can be found in each individual product description.
We don't use gluten in any of our chocolate.
All our chocolate is plant-based and dairy-free, which means they're vegan friendly too.
We use tree nuts in some of our chocolate and therefore it's not suitable for people with tree nut allergies.
We use unrefined organic coconut sugar in all our chocolate but we do use as little as possible by harnessing the sweetness of fruits and coconut.
Yes, our chocolate is in good temper! By tempering the chocolate, it has that lovely snap and mouthfeel that you associate with real chocolate.
For optimal enjoyment, please store in a cool dry place below 21°C.
Our chocolate is packaged in a fully home compostable film made from sustainably sourced wood pulp. The box is made in Australia from recycled stock, printed with plant-based inks and can be recycled or home composted.
If you're interested in becoming one of our stockists, then we would love to hear from you. Please email us at hello@tildaandcacao.com.au.
