Fact: Daintree Estates were the pioneers of the world’s first origin chocolate crafted from Australian grown cocoa.

Find out how it all started

The cocoa in every bite of our scrumptious Australian origin chocolate is hand harvested by Australian farmers from cocoa plantations near the legendary Daintree Rainforest region of Far North Queensland. Every bite you take supports Aussie farmers, their families and local communities.

The cocoa in our Australian Classic Dark Chocolate Bars is hand harvested twice a year from numerous private farms.  The sun ripened pods in hues of red, orange, yellow and brown are first split open and the purple beans (seeds) removed by hand,  The beans are first naturally fermented for 5-7 days, then dried in the warm tropical sunshine.  The dried beans are carefully roasted to perfection by our artisans, and then cracked and winnowed to separate the outer shell from the now dark bean kernel and break them into small pieces called nibs.  Our roasted Australian cocoa nibs are ground up in a conche for 24 hours or longer and then mixed with Australian raw sugar, sunflower lecithin, vanilla and additional cocoa butter to adjust the mouth-feel of the final couverture which is then poured into our iconic 80g moulds and immediately packed to lock in the magnificent natural flavours for your enjoyment.

Did you know: There are around 40 beans in each cocoa pod, virtually all of which are used to make a 80g single bar of our Classic Dark Chocolate. 

Tasting Notes: A deep and unforgettable chocolate flavour with fruity undertones, probably unlike anything you've tasted before.

Where does chocolate get its flavour? Cocoa naturally has around 500 different flavour notes.  The influences on the taste profile of an individual chocolate bar are strongly influenced by the natural flavour of the cocoa beans (seeds) due to the terroir, soil quality, amount of sunshine the cocoa trea soaks up, rainfall and weather, plus the bean drying conditions, the fermenting duration and quality, the roasting duration and temperature, and then the quality, taste and balance of other ingredients mixed in to the final couverture.

70% dark chocolate - the healthier choice
Cocoa is widely recognised recognised as a superfood, loaded with powerful antioxidants and naturally high in minerals such as magnesium and potassium. Many of the health benefits of cocoa can be lost in chocolate due to the presence of white sugar, non-cocoa fats and other additives used as shortcuts to appealing flavours and mouth feel.  But almost all research on chocolate that indicates positive health impacts is always on chocolate that has no less than 70% cocoa solids and no more than 30% sugar.  When choosing chocolate, make a healther choice by choosing dark 70% chocolate.  Chocolate products made with raw sugar will also generally be better than those made with white sugar.

Find out more about why cocoa is so good for health

Warning: Theobromine is toxic to dogs, cats and other animals so keep it away from your pets.

❤Sharing is caring

We love seeing reactions to the first taste of our Australian grown chocolate.  Capture and share your first tasting experience of Daintree Estates Classic Dark 70% chocolate on Instagram and tag @daintreeestates 

Ingredients: Australian Cocoa Beans, Cocoa Mass, Australian Raw Sugar,  Cocoa Butter, Sunflower Lecithin, Natural Vanilla Powder. Minimum Cocoa Solids 70%.

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