ISLAND COCOA

ARTISANAL HANDMADE

Bold. Rich. Handcrafted.

The Art of Dark Chocolate

Cocoa Rooted In Sri Lanka's Rich Soil

Grown With Care

Handpicked. Handcrafted.

Real Ingredients

Nothing artificial

Gluten Free

Made for everyone

Natural & Vegan

Zero harmful chemicals

Cruelty free

Sourced ethically, grown right

OUR PROCESS

Bean-To-Bar

Every Island Cocoa bar is crafted in small batches using the traditional bean-to-bar method. From careful fermentation and sun-drying to slow roasting and stone grinding, our process honors both the craft and the cocoa. The result is chocolate that is bold and pure-carrying the richness of natural cocoa butter and the soul of Sri Lanka in every bite.

Harvesting ripe cocoa pods by hand

Our journey begins in the fields, where ripe cocoa pods are gently cut by hand, the same way it’s been done for generations. Each pod is chosen with care, guided by experience, family tradition, and the rhythm of our island. It’s slow, personal work, and it sets the tone for the chocolate that feels like home.

Fermenting the beans for 7 days to develop a deep chocolate flavour

After harvesting, the beans rest for seven slow days, wrapped in warmth to awaken their natural depth. This gentle, traditional fermentation is where the true chocolate flavour begins to bloom, rich, earthy, and full of the island’s character. It’s a patient, time-honoured step that families here have trusted for generations.

Sun-drying the beans for 2 days

Once fermented, the beans are spread under the island sun, drying gently over two bright, warm days. This slow, natural drying locks in their rich aroma and character, a humble, traditional touch that keeps the flavour true to our island roots.

Roasting and cooling the cocoa beans

The dried beans are roasted to bring out their deep, natural flavours, a comforting aroma that fills the room like home. Once cooled, they carry a richer, warmer character, ready for the craft that follows. It’s a simple, time-trusted step that adds soul to every bar.

Cracking and winnowing to remove the shells

After roasting, the beans are gently cracked open, and their delicate shells are lifted away to reveal the pure cocoa nibs within. It’s a patient, careful step, the kind of hands-on work that feels almost meditative ensuring only the clean, honest heart of the bean moves forward in our chocolate’s journey.

Grinding and conching for 32 - 48 hours

The cocoa nibs are slowly ground and conched for up to two days, transforming from coarse bits into a silky, flowing chocolate. This long, gentle process softens the flavours, smooths the texture, and brings out the warm, familiar notes we love. It’s patience, tradition, and craft, all working quietly in the background.

Tempering and moulding the chocolate

Once smooth, the chocolate is carefully tempered, a slow, precise dance of warmth and coolness that gives each bar its shine and gentle snap. It’s then poured into moulds with the same care you’d find in a family kitchen. This is where the journey comes together, and the chocolate finally takes its shape, ready to be shared.

Hand-packing finished bars

Each bar is wrapped by hand, the way our family has always done it, with care, attention, and a little island warmth. It’s the final touch in a long, heartfelt journey, turning every bar into something personal, crafted, and ready to be shared with someone you love.

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REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

REAL INGREDIENTS

ORGANIC

ARTISAN

HANDMADE

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Handcrafted in Small Batches

Ethically Sourced from Smallholder Farmers

Express Delivery