Aotearoa's Original Craft Bean-to-Bar Chocolate

We were founded in 2013 to make the highest quality, ethically sourced bean-to-bar chocolate.

We dream of creating a better tasting world, for our suppliers and customers alike.

Our Ethical Sourcing

Ethical sourcing is in our DNA

Since day one we've been committed to sourcing the highest quality cocoa in the world and paying a premium to ensure a better standard of living for cocoa farmers and their families.

We’ve seen firsthand how our partnerships empower communities, improving their farming practices and livelihoods; solar power to help dry the cocoa, water pumps, and even judging local chocolate-making competitions.

Let's be good neighbours

In 2021, we launched our Grower Partner Initiative to increase our ability to source from our Pacific neighbours. This led to our first single-origin Vanuatu bar and opened up a world of exceptional chocolate in our backyard.

The success of this programme, along with improving infrastructure across the Pacific, allowed us to take the bold step in 2024 to source the majority of our beans from Pacific growers.

We craft honest chocolate

Being transparent is important to us. It not only shows you why our chocolate tastes good, it shows you how it does good. And we hope it encourages others in our industry to do better.

Through our direct sourcing relationships, we publish the farmgate price - the exact amount we pay for our beans - so you can see the impact of our work firsthand.

Our Bean-to-Bar Process

There is an easy way to make chocolate: melt down industrially-produced, ready-made chocolate to make bars.

Then there is the WCF way: start from scratch at the source of all great chocolate, the humble cacao bean.

Here are some of our steps for making extraordinary bean-to-bar chocolate:

  • Hand Sorting & Roasting

    Hand sorting clears out any weird and wonderful objects that have tagged along on the journey from origin. Grading by hand ensures only the best beans make the cut - no skinny beans allowed.

    We roast in small batches, with a lighter roast than most industrial chocolates. This retains more of the natural cocoa flavour characteristics and health benefits.

  • Stone Grinding

    In the melangers is where the cocoa beans meet the rest of the ingredients. Stone grinding is a time-consuming process; usually at least 72 hours before we have a smooth chocolate liquor. We love the flavour this process imparts on the chocolate.

    We carefully measure the fineness of the chocolate to ensure perfect mouthfeel and the best flavour.

  • Tempering & Inclusions

    This is where we enlist our expert chocolatiers. Beautifully tempered chocolate should be free from bloom, have a lovely shine, and satisfyingly ‘snap’ in your fingers.

    It’s at this point that we sometimes add inclusions; extra special toppings for the back of the bar that make the crowds go wild.

  • Foiling & Wrapping

    This is our last chance to inspect the bar before it meets your trembling hands. The foil wrapping keeps the bar fresh and adds a touch of Wonka magic.

    Our wrappers are where some of New Zealand’s finest artists add unique personality to each and every bar. We finish up every bar with the same care and attention we would our own grandma’s birthday present.