e5bakehouse

Like the rest of our products, we make our bean-to-bar chocolate from scratch, in small batches using the best ingredients we can get. Our cocoa beans come from small farms around the world through a supply chain that is traceable at every stage and pays a fair wage to everyone involved. We use cacao sourcing companies that pay up to 3 times the price of commodity cacao. To bring out the best flavors, we tailor a specific roasting profile to each type of cacao bean, attuned to the variety of bean, where it was grown and how it was fermented and dried. After roasting, the beans are ground, conched, aged, and tempered before being molded into a final chocolate bar. Every year we test new beans to try and find new flavors and even shorter supply chains.

These beans are selected from specialist importers who prioritise the livelihoods of coffee producers and an ecologically sustainable production. We use a 6kg Giesen roaster to process small batches of beans at the e5 Roasthouse in Poplar, East London.