Unroasted Technology

At the heart of the OKAO FOOD range is our Unroasted chocolate – it’s based on respecting the origin and flavour of cacao, with a careful and unique bean treatment. You’ll find light, bright and explosive flavour, taking you on an indulgent sensorial journey, finished off with complex and intriguing after-tastes.

We source our cacao bean dynamically, searching for the most exclusive and exciting beans every year. Each harvest brings something new; a taste of banana, a hint of cherry or something completely unexpected. We respond to the changing nature of the land, terroir and environment, bringing new ideas into the world of cacao.

Typical cacao toasting processes heat the fermented and dried beans to above 110°C, sterilising and preparing the bean for the next stage. This necessary step turns the raw material into what we recognise as chocolate, but normally leads to higher levels of bitter and burnt flavours.

With our Unroasted technology, we can develop the beautiful and rich natural chocolate flavours without having to expose the beans to high direct heat and avoid the bitter, over toasting flavours that are common in the cacao preparation process.

We celebrate the origin and terroir of our special beans, and make sure that it’s preserved throughout the entire treatment.