Thank You, Almost There!
To produce world class artisan chocolate and chocolate products, professionally finished, made from ingredients sourced face to face, stunningly packaged featuring the folk art of the communities that produce our ingredients. Our aim is to unite man and nature through food, as well as farmers, artists, agricultural communities and chocolate lovers.
Our range includes:
- No. 65 - a 65% dark chocolate
- Raw Cacao Liquor - 72% Cacao, 28% Coconut Palm Sugar**
- Masala Chai bon-bon - filled with dairy free cashew cream and Indian spices
- Arjuna - red chilli, nutmeg and vanilla dark chocolate
- Chocolate dipped fruits & nuts.
**Cacao Liquor is chocolate at the stage after grinding and before tempering - contrary to its name, it does not contain any alcohol
We've also begun experimenting with a range of Cacao Teas & infusions as well as Cacao and Cashew Butters all organically sourced in India.
What is special about our chocolate and products?
All our chocolate, Cacao Liquor, Nibs and Butters are made completely in house, from the bean to the end product. Most chocolate companies buy in mass produced Cacao Liquor or Cacao Paste (chocolate after it has been ground down) and simply finish and package their chocolate. We wanted to develop our end flavour at every stage of our production process to ensure we're getting the best possible results from each bean. Although painstaking, we couldn't achieve such delicate flavour otherwise.
Why Raw (cold processed)? Cacao is an amazingly nutritious food. It is one of the highest carriers on magnesium and antioxidants on the planet. It contains huge amounts of iron (one of the highest in the plant world). It is also the only known source of serotonin outside our brain, which encourages more positive mental states. When exposing cacao to high temperatures (especially when roasting) a great amount of this nutritional wealth is lost. Our chocolate has been developed to taste and make you feel fantastic.
Our ingredients: All our ingredients are sourced within south India, close to where our production is. All ingredients are organically certified.
Sweetener: To sweeten our chocolate and cacao liquor we use Coconut Palm Sugar from the Borassus/Palmyra palm. It's a little different to a regular coconut. The sugar is not raw but low glycemic (35 - 41 G.I.), rich in vitamin B12 (20mg per 100g), alkaline and tastes like velvety caramel!!
Our chocolate contains cacao beans, palm sugar and cold pressed coconut oil. It is free of milk, soy, lecithin, emulsifiers and preservatives.
Bringing the dream to life
From August 2012 we began tests, setting up a small scale artisan chocolate production in Mysore, India using the cacao beans and other ingredients we sourced locally. We produced just 3kg of chocolate per week using a collection of handmade machines, reclaimed kitchen equipment and various levels of creative engineering. Everything else was done by hand. After six months of grinding, tempering, molding and shaping, the results have been amazing. We've received wonderful feedback from both the international and local communities here in Mysore, and have struggled to keep up with demand!!
This experience has been invaluable in testing our skills as chocolatiers, developing recipes, testing ingredients, testing demand for our work, while getting to know some amazing people working for sustainable organic agriculture in India.
We are asking for your help to buy new equipment to produce our chocolate, butters, teas and nibs at a consistent and sustainable scale. We also need support to commission artwork - by local and indigenous artists, and to design and produce packaging. This will enable us to take our products to the market both locally in India, as well as exporting to Europe and the U.S.
Here is a breakdown of where your backing will go:
Winnowing Machine & Bean Breaker: These machines are used to break our cacao beans and separate the skin from the nib, before going into our grinder. Our current winnower is a hand-built engineering miracle that allows us to make around 2kg of nibs in 8 hours. We need to buy new parts to build a new more efficient machine, which will increase our production of cacao nibs to 10kg - 20kg an hour with the precision required for chocolate at a gourmet level.
Artwork: We need art! At present we have begun preliminary drafts with a local artist for the packaging of our chocolates.
Your backing will allow us to commission three pieces of iconic brand art for our packaging by local artist, Harsha Nagaraju, and original pieces of tribal folk art known as Chittara painting from the Deevaru tribe of Karnataka, who's home is near the farms that grow our cacao
Printing and Packaging Materials: Once our artwork has been finalized, we need to design and produce our packaging. We want to add texture to our work using traditional block print stencils.
New Equipment: Custom-branded chocolate molds, featuring our logo to make a new range of bars.
With your support we can bring this project to life, sharing our chocolate with the world.
We aim to set an example for sustainable trade that serves the highest good of the public, our team, our suppliers, our local economy and the Earth we live on, setting new standards for creativity, flavour and craftsmanship :)
David is the chocolatier and mechanical engineer of the project, in-charge of setting up and maintaining production.
Angelika is the other chocolatier and the voice of the project, and has built a rapport with our suppliers, artists and customers. She is also the master blender of our cacao teas!
We both (David and Angelika) produce our range of chocolates and butters, as well as drawing on our collective experience in with the world of flavours to develop new recipes. Together we work on steering the project's artistic and ethical direction.
Angelika formerly headed the world famous 1930's cocktail lounge and members bar, Milk and Honey, in London's Soho for several years and has over a decade of experience bringing flavours to life in London's cocktail world .
David spent a decade mixing cocktails in the cocktail lounges and restaurants of London, before turning his hand to artisan bread baking and patisserie and eventually to chocolate and raw food.
Both of us are passionate about the healing arts, and see food as a medium for wholeness, drawing on our experience in this area, we ensure the highest nutritional, vibrational and nurturing quality is imbued into our products.
Know more about us:
visit the Earth Loaf facebook page to see how we've progressed through the years: www.facebook.com/earthloaf
What happens if we make over our Pledged amount?
Our pledge is for the minimum amount of funds we need to take this project to the next stage and onto the market. However is doesn't take into account staff training, an automated tempering machine or a new higher volume stone grinder. With this pledge we can certainly go much further than we are currently doing, and any extra funds will go towards the aforementioned extras which will be an inevitable part of our growth.
Again, thank you so much for any support you offer!
You'll notice in the rewards we are sending you our cacao liquor. We want to get our rewards to everyone around the world. If we were to send molded and finished chocolate from India, we could not guarantee it would reach you in its perfect state, unless we used cold postage, which would be hugely expensive on an individual bases. Our cacao liquor has all the deliciousness of our finished chocolate, it is 72% Cacao. Cacao Liquor is great as a chocolate treat, grated on fruit salads, in ice-creams for chocolate chunks or used in deserts.
Note: **Cacao Liquor is chocolate at the stage after the nibs and coconut palm sugar have been ground down into a silky smooth liquid which is then solidified. Contrary to what the name may suggest, it does not contain any alcohol.
**For the £505 reward we will be sending your 10 custom bars, finished tempered and packaged.**
Risks and challenges
Our pledge is for the minimum amount we have budgeted to get the tools and artwork we need to get our project on the market. One risk we face is not being able to keep up with market demands for our products, and that we may need yet bigger equipment. To tackle this problem we have estimated that with our new equipment we will be able to produce our chocolate products at a scale that allows us to reinvest money from sales into bigger equipment.
The second risk/challenge is with distribution for our products in the U.S. and Europe. This requires cold chain distribution from our production site in India to the market destination. To solve this one we have done research on companies that import and distribute chocolate in the US and Europe and are in the process of discussions about logistics from India.Learn about accountability on Kickstarter
- (30 days)