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COCOAFAIR are tree-to-bar micro-batch chocolate makers. Unlike many other chocolate and confectionery businesses, we do not buy bulk chocolate to make our creations. We are hands-on in every step of the product and process. 

Our chocolate journey starts by working with the farmers in Panama. We assist them in the growing, fermenting and drying the cacao beans. The cocoa beans are sent by ship to our production facility in Cape Town.  

Upon receiving, the beans are sorted and roasted in small batches. The beans undergo a process of breaking and winnowing, removing the husk. Next, we make cocoa mass by refining the cocoa nibs, obtained from the winnowing process. 

To make our base chocolate, we mix cocoa mass, cocoa butter, and sugar in different ratios. The percentage of cocoa content is what determines the bitterness of the chocolate. 

The last step in the process is to temper the chocolate. It is also during this stage that we sometimes blend the chocolate with flavors. Once the quality is confirmed, we pack every chocolate by hand. 

Chocolate is personal for all of us. We know that feeling all too well, that moment when everything in life feels in balance, as the chocolate melts in your mouth. 

As with many things, we think life is too short to eat bad chocolate and not to have more of these blissful feelings. 

We set out to make the best possible chocolate and to have the maximum positive social impact while doing it. 

We don't add any ingredients to change the flavor or color of the chocolate. We want to work with, and stay true to, what nature has given us. We want to keep the product clean and only use what is necessary.