Two people
& a Bag of Beans
It started with a bag of beans
Chocolate has been part of our family since 1959.
Back then it was an industrial operation. What we do now is slightly different. We work in 8kg batches. We make the best chocolate we can, not the most. The scale changed. The conviction didn’t.
The decision to come back to chocolate happened in 2017, this time entirely on our own terms. Living in Toronto at the time, we started small – roasting beans in our apartment, tasting our way through origins, learning what single origin chocolate could taste like when nobody was cutting corners & nobody was in a hurry. We also discovered, the hard way, that a blender and an overly ambitious first batch is a combination best avoided. One emergency room visit later, we kept going. Some lessons are worth the scar!
Our friends & family became our unwilling test subjects – subjected to an endless & relentless rotation of bars. Some were excellent. Some were less so. All were made with complete conviction. They were patient with us. The chocolate got better.
We now work out of a small workshop in Amman. Every batch is roasted, cracked, sorted, winnowed, ground & tempered in-house. Every bar is moulded & wrapped by hand. No additives, no emulsifiers, no artificial flavouring – nothing that doesn’t need to be there & nothing to hide what a really good cacao bean actually tastes like.
We source single origin cacao directly from farms we trust – ethically traded, organic where possible, always chosen for quality over convenience. The logic is simple. Better relationships with farmers means better prices for them. Better prices mean better farming. Better farming means better beans. Better beans mean better chocolate. It all starts at the source & we never forget that.
We use every part of the cocoa bean across our range. The nibs become chocolate. The husks become our cocoa tea. Nothing is wasted, nothing is an afterthought & nothing leaves our workshop that we wouldn’t be proud to put our name on.
We’re proud to make true bean-to-bar chocolate in Amman.
Most chocolate hides where it came from.
We put it on the front of the wrapper.
How we got here
First batch ground in a home kitchen in Toronto.
The Cocoa Project launches as a brand. Six specialty coffee shops & restaurants in Amman become stockists.
Cocoa prices & supply chains break. We pause production rather than switch to beans we cannot trace.
New sourcing relationships built across four origins. Production process rebuilt from the ground up.
Relaunch. New single origins, new products, & a workshop programme.