Pinalum, Malekula Island, Vanuatu 100% - Seriously Dark Drinking Chocolate
Created especially to replace our Tanzania 100% drinking chocolate while we await the arrival of our next cacao bean shipment, this intense, bean-to-bar drinking chocolate contains 100% Pinlaum, Malekula Island cacao, for lovers of seriously dark drinking chocolate.
Seriously dark yet surprisingly light, this 100% drinking chocolate showcases the rich tasting notes of Pinalum cacao.
One ingredient, nothing else. Appreciation in every sip. Enjoy.
Made from ground 100% dark bean to bar chocolate, with moreish tasting notes of dark malts and toffee.
Foundry Drinking Chocolate is delicious made with water, milk or the plant based milk of your choice.
Packaging note: this pouch has plain black and white labels that are not removable, which mean the pouch cannot be home composted.
Net weight: 250g
Ingredients: Cacao Beans
Dairy Free, Gluten Free, Soy Free and Vegan.
Making tips: We recommend using a milk warmer/frother, a coffee machine steam wand or a stick blender. The Milk Frother from Kmart is our favourite, you can see it here.
Organised by the tireless Olivier Fernadez from Gaston Cacao and managed by local villager Lily Buktan, this well run operation is challenging the traditional supply chain model that drives commodity prices down. With their work, the price that farmers individually get in hand is up to two to three times above the previous market practice.
When Olivier visits Pinalum, it’s a journey to get there. He loads his dirt bike onto the overnight ferry from Port Vila, then it’s a 30 minute ride along coral, gravel and sand roads, which get very muddy during the rainy season. Once at the village it’s incredibly lush, close to the coast, and surrounded by palm trees. After the days work it's a social time, sharing food by the fire and drinking kava.
At Pinalum the boss is Lily. She oversees the fermentation and drying station, and works with her extended family to do the fermentation, drying, packing, storage and payroll.
Since Olivier started working with the farmers in 2015, he has deconstructed the traditional industrial model, and works to pay the famers as much as possible for growing fine flavour cacao. This involved building fermentation stations, drying stations and training individual farmers. Side projects have been developed to provide basic water and electricity services.
