Located in the pristine heart of the Daintree region, Daintree Estates grows young cocoa trees in our own nursery facilities. Many of our growers are third and fourth generation farmers in the region. All are passionate about maintaining the Daintree as it is and practising farming techniques that minimise the impact on this pristine environment.
The estate growers raise the cocoa trees from seedlings, harvest their cocoa crops from mature trees on their plantations and deliver the pods to our fermentary, located on one of our estates. Here, the cocoa pods are split and the beans fermented and dried ready to be converted into Daintree Estates' uniquely flavoured single-origin and estate-origin chocolates.
We use Australian sugar and dairy ingredients in our chocolates. Our chocolates are processed to produce a fine particle size equivalent to premium European chocolates so you can enjoy superb texture and flavour in every bite.
