OUR COCOA

Since the first cocoa-dusted truffles dazzled London in 1902, Prestat has crafted chocolate with uncompromising quality. From bean to bar, tree to truffle, grower to chocolatier, Prestat carefully curates its supply chain and the standard of cocoa used to make its fine chocolates.

All of our Milk and Dark Chocolates are made with Single Origin Côte d’Ivoire Aromatic Cacao, ethically sourced by our sister company Domori.

Prestat Chocolates London | From bean to bar, from tree to truffle. London's favourite chocolates, made with the finest cocoa in the world. — Domori selects the producers of its raw material directly and works with them in close contact, establishing long-term relationships for mutual growth.

THE COCOA WE USE

Each milk and dark chocolate is made with a variety of cocoa grown in Oulaidon on the Ivory Coast. This Fair Trade supply chain is maintained by the ChocoFair Côte d’lvoire network, who work with Domori to protect the biodiversity of their plantations and sustainable farming practices.

Prestat Chocolates London | We control our full supply chain, and our partners at Domori help us ensure the freshest cacao for the best chocolate. — Fine cacao makes up just 10% of the global cacao harvest, whereas Criollo cacao, the rarest variety of cacao in the world, makes up 0.01%.

SOURCING AND FARMING PRACTICES

FROM BEAN TO COUVERTURE

Domori works with carefully selected partners to cultivate low-yield fine and aromatic cacao. Grown on the Ivory Coast, our cocoa is cultivated alongside other plants like orange, mango, coffee and cardamom to ensure biodiversity and develop the cocoa’s unique aroma.

FERMENTATION AND CRUSHING

The cocoa beans are then fermented naturally, by allowing them to ferment for 6 days on banana leaves. The cocoa beans are then crushed to nibs and refined into cocoa liqueur using a ball mill in temperature-controlled conditions to preserve the fine aroma and maintain low acidity. This is essential to ensure that our cocoa has an enriched aromatic tasting profile.

COUVERTURE

The cocoa liqueur is then combined with cane sugar to create a high-quality naturally derived couverture. This low-intervention process guarantees biodiversity throughout Domori’s partnered regions, low-yield fine aroma cacao and a naturally derived couverture that is truly sustainable.

TRANSFORMATION

We then transform this exceptional “couverture” into our delicious truffles and ganaches in our London Chocolate Factory.

We have been making truffles and chocolates in London since 1902, and today we are very proud to be producing ethical, sustainable and slavery-free chocolates.