At Pangea Chocolate, we believe that the simple things that are handcrafted focusing on the details have the potential of being great things. For this reason we care about all the steps of the chocolate making process.

We source the best beans we possibly can. We not just look for good quality beans that taste great with no desired flavors, but we look for beans that are ethically sourced, grown by farmers that have chosen to use organic, sustainable farming methods, paying a high price for them and trying to make an impact on farmer's lives.

As the beans we source are completely different depending on the origin, at Pangea Chocolate we want to highlight the particularities and the character of each origin. To reach this goal, we only use two ingredients, organic cocoa beans and organic cane sugar. We think that using other ingredients would mellow the character of each bean. We don't use either cocoa butter, vanilla or lecithin. It is not the easiest way to make chocolate, but in the end, it is more rewarding.

We sort all our beans by hand. This way we are completely sure that only the best beans are used in our chocolate.

Roasting is a crucial step. We look for the optimal roasting point for each origin. This implies a lot of testing. We could care less and apply the same roasting profile to all the origins, but then, even though the results could be acceptable, the chocolate would not highlight each origin the way Pangea Chocolate does.

Finally, we wrap all our bars using eco-friendly materials. We don't use aluminum paper or plastic bags. All our bars are wrapped by hand. It is very time consuming but every finished bar is a delight that we want to bring to you.