Raw Cocoa Beans - Tanzania - Organic

Our dark chocolates are naturally vegan, meaning they contain no products of animal origin. They are made from 2 or 3 ingredients (cocoa beans, organic light brown sugar, and organic cocoa butter).

Our milk chocolates are not vegan because we add milk powder.

Yes, some of our bean-to-bar chocolates are certified organic, guaranteeing cocoa beans grown without pesticides or chemicals. However, our main criterion at Shoukâ is to source beans grown using agroforestry. Even though we don’t have the organic logo, most of our farmers do not use pesticides.

Our milk chocolates are not representative of the chocolates found in traditional stores. We make so-called "dark milk" chocolates with a cocoa bean content of 52% to 60%, which is rare. Cocoa is always the first ingredient in our milk chocolates. They are very cocoa-forward products, with little sugar and low fat. In comparison, a standard milk chocolate contains 25% cocoa solids.

Bean-to-bar chocolate, when made with high-quality cocoa beans, is rich in antioxidants and can offer health benefits, including improved blood circulation and an enhanced mood.

To preserve its qualities, store your chocolate in a dry place, between 16°C and 18°C, away from light.
Avoid the refrigerator, as moisture can alter the texture and taste.

Our best before date, indicated on each box, is between 12 and 14 months.

Here are a few recommendations:

• Dark chocolate with 70% to 75% cocoa: a balance of sweetness and intensity.
• Dark chocolate with 75% to 100% cocoa: a bolder chocolate with powerful notes.
• Milk chocolate with 52% to 60%: for those who prefer a creamier texture and milder flavors while retaining a rich cocoa intensity.
• If you are curious and enjoy gourmet chocolates, you can discover our filled bars, as well as our bars with inclusions or infusions.

Our chocolates stand out for:

• Artisanal production following the "bean to bar" concept, from cocoa bean to bar.
• 100% natural ingredients, with no additives, preservatives, or soy lecithin.
• Complex aromas that vary depending on the terroirs and cocoa varieties.
• A high cocoa content for more intense flavors.

At Shoukâ, we work with 7 different origins, in collaboration with our partner Silva Cacao, a premium cacao
sourcer.

Our beans come from small cooperatives and ethical farms in:

• South America (Ecuador, Peru, Brazil, Venezuela )
• Africa (Cameroon, Tanzania…)
• Asia (Philippines)

We select our beans by prioritizing sustainable and fair agricultural practices. All our beans are grown using agroforestry.

Bean-to-bar chocolate refers to an artisanal manufacturing process in which we control every step: from the selection of the cocoa beans to the finished bar. This allows us to guarantee a product of incomparable quality, with authentic flavors.

Agroforestry involves growing cocoa trees under the cover of taller trees (fruit trees), recreating the natural understory conditions from which the cocoa tree originated. This system protects young plants, improves soil fertility, and promotes biodiversity.

“Grand cru” cacao refers to cacao from a single, limited geographical origin, such as a specific plot, produced in small quantities, mirroring the concept of grand cru wine, where terroir takes precedence over yield. Its distinctive flavor profile (fruity, floral, etc.) results from the combination of terroir (soil, climate, and surrounding vegetation) and carefully controlled fermentation and drying, which bring out the aromas unique to that terroir. Unlike wine, this term has no regulatory status or official classification; it is a commonly used designation based on the producer’s commitment and traceability.

Inclusion : during molding, our chocolatiers place or sprinkle an ingredient on the back of the bar (almond, blueberry, caramel, hazelnuts, cocoa nibs).

Infusion : our chocolatiers infuse an ingredient into the chocolate as it leaves the vat, giving it an aromatic flavor (ginger, coffee, peanut).