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Gorilla Chocolate Bar

  • Extra dark and dark chocolate bars from Chocolatemakers made with Forastero cocoa beans from the Virunga National Park in Congo, where the last mountain gorillas live. The cocoa provides the inhabitants with extra income. The taste of the beans is powerful, you taste a pure, uncomplicated chocolate.

    The extra dark bar is a fusion of two special projects. Thanks to these projects, both the habitat of the endangered gorilla in Congo and the habitat of the Orangutan in Indonesia are protected.

    The Virunga region lies at the crossroads of Uganda, Rwanda, and the Democratic Republic of Congo. The area is threatened by ongoing deforestation due to illegal logging and encroaching small-scale agriculture. Planting cocoa restores land and prevents deforestation. This keeps the Virunga National Park intact and protects the last habitat of the mountain gorillas.

    The surcharge that Chocolatemakers pays for the cocoa is used to give people access to medical care locally. Recently, a university was opened where farmers receive training and guidance in the establishment and management of the plantations, the fermentation and drying of cocoa. This is done through the 'Farmer Field Schools' where knowledge is shared, and cooperation is promoted.

    Cocoa was introduced by Esco Kivu from Uganda in 2000 to provide a source of income for the people in this area -torn by conflicts and civil wars. Cocoa is one of the few ways to make a safe living.

    All cocoa beans are bought directly from farmers' cooperatives. The cocoa comes from farmers who only work with sustainable raw materials on the plantations. Without chemicals and harmful pesticides. The soil is fertile, and the cocoa plantations are managed sustainably to maintain soil fertility and plant shade trees.

    The extra dark chocolate contains a minimum of 92% cocoa solids and the dark bar 70%.

    The chocolate bars are packed in grease-proof paper printed with bio-ink. The inner wrapper is paper with cellulose, to prolong the shelf life of the chocolate. Cellulose resembles plastic, but it is made from plant-based materials and can therefore go straight into the compost heap.

Over het merk


Enver and Rodney started making chocolate and founded Chocolatemakers. They produce sustainable solar-powered and emission-free chocolate in their factory in the Amsterdam Cocoa Port. Considering that approximately 70% of the taste of chocolate comes from the bean, Chocolatemakers think it’s only logical to pay a fair and good price for their cacoa. Chocolatemakers pays twice the price of the Fairtrade standard so that farmers have enough money for a good livelihood.

The terroir, the climate and the way of harvesting, fermenting and drying all have a huge impact on the taste of the chocolate. For Cholatemakers, it’s all about the perfect taste thanks to their sustainable cocoa chain. The cocoa bean is the seed of the cocoa fruit and Chocolatemakers works directly with the farmers’ cooperatives in all their origins and are involved with their cocoa from the moment the bean is still hanging from the tree.

The cocoa beans from the Dominican Republic and Colombia travel solely on wind power (with no CO2 emissions!) for four months on the sailing ship Tres Hombres to Amsterdam. The beans are transformed into delicious chocolate bars in a solar powered factory. ​​Within Amsterdam Chocolatemakers transports the chocolate bars by electric carrier bicycles from Foodlogica. And twice a year the Schokofahrt takes place, when thousands of bars are transported to Germany, also by carrier bicycle!

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