Our Process using Quinoa Creme™

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The Process

QUINVAS CHOCOLATES™ are bean to bar manufacturers who have handled every stage of the process ourselves, from sourcing the beans to creating the finished chocolate.

This process includes purchasing the broken beans - which still contain some husks, which are then removed, as they may have toxic residue - roasting and finally grinding in a melanger anywhere from 24 to 72 hours.

First of all, why Quinoa?

A few words from founder Julie Jackson:

Being lactose and gluten-intolerant, I found fully enjoying chocolate or cakes was limited.

Then the idea struck: why not make chocolate that could taste as creamy as my favourite brand - but without the downside of the after effects I always experienced? Up unto that point, quinoa was a popular staple in my kitchen - great as an alternative for rice, porridge and in salads... but as a dairy alternative in chocolate??

Long hailed by the Incas as 'the mother of all grains' quinoa is of South American origin, which unlike most plant-based foods, because is a complete protein that contains all of the essential amino acids. Amino acids are the building blocks of the proteins that make up our muscles, bones, skin and blood. Quinoa is lighter and easier to digest than rice. The benefits are many.

So instead of dairy milk or other plant-based dairy alternatives our chocolates are made with organic Quinoa Creme™ - making them unique from other chocolates that use plant-based alternatives.

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Our Unique Method

We blend our Quinoa Creme™ formula together with cacao beans and grind with additional cocoa mass ingredients for up to three days.

The result? A creamy textured chocolate encasing natural fruits, berries and vegetables.

We’re all about real food that’s fresh, ecological, and sustainable.

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