Un roasted bean to bar Chocolate
Amazing micro batch bean to bar Chocolate: Un roasted and vegan from small landholder farms
Coco Caravan is already known for producing amazing raw and vegan chocolate. Free from refined sugars, with inspiring flavours and a smooth melt.
So how do we want to make our chocolate world even better: Giving more space for our new Bean to Bar chocolate range.
We would like to give you the opportunity to get some amazing chocolate made from rare and ancient cacaos in exchange for your support to build our chocolate studio. In this studio we will be able to work in a space dedicated to 100% vegan chocolate, with room to develop our Bean to Bar selection and host tailored chocolate events.
Building for Better Ethical Cacao
What we are aiming to achieve is to raise enough capital to build a new chocolate studio. As our company grows, so does our range and the stories behind them.
In the past 18 months we have been working on our new bean to bar range. We have won multiple awards and have had amazing feedback from customers. In our journey we came across more origins of cacao that we want to work with. Each origin has got families, farmers, ecosystems, social justice and sustainable growth behind them, this is what we want to acknowledge and carry through in our products..
- Chocolate boxes
- Limited edition micro batch chocolate bars
- Subscriptions deals
- Workshops and chocolate experiences
Last campaign we had a truly marvellous response and a lot of backers supported us early on in the project. This time we'll be adding a select number of early bird perks. These early bird perks include limited edition chocolates or discounts on the rewards.
But even after the project is finished backers can get great discounts in our webshop.
Our Bean to Bar Chocolate
Cacao is an amazing food. We work exclusively with rare and heirloom varieties of cacao beans and as we choose not to roast or work with roasted cacao the beans maintain their rich and unique characters.
We work with every bean variety in a nuanced and responsive manner therefore our chocolate looks and tastes very differently from each other. They not only hold the qualities of the land and terrain they grow in, they sing of the significant relationships with the peoples who have nurtured, respected and enjoyed their character in timeplace and continue to do so. These beans have surprisingly deep and rich chocolate flavours and notes and full-bodied character.
As chocolate makers, our signature vegan caramel that we've added to a line of our chocolate bars has delighted our foodie fans.
At Coco Caravan we love to share the joy and make people happy. That's how we started and that is how we intend to continue.
The Origins of our Beans
- Salva Tabasqueño - Tabascos Region, Mexico
Lachuá - Lachuá Lake, Guatemala
- Chuncho - Urubamba Valley, Peru
- Ashaninka - Grown in the Cutiverini Community in Peru
Micro-batches - especially made for this campaign
- Maya Mountain - grown by indigenous peoples of Q’eqchi’ and Mopan Maya in the Toledo District, Belize
- Öko-Caribe - Duarte province in the Dominican Republic
Mono Bravo Arribia - Rain forests of the Esmeraldas in Ecuador
- Cahabón - Perched on a mountaintop overlooking the extensive jungled hills of the Cahabón region in Guatemala
- Sierra Nevada - grown in the community of Macon, Colombia
- Tumaco - grown on the southern Pacific coast of Colombia
- Arhuacos - grown by indigenous groups that preserve the biodiversity sanctuary of the Sierra Nevada, Colombia
- Alto Beni - Jungle habitat of Alto Beni, Bolivia
- Talamanca - Traditionally-grown cacao from the Talamanca Indigenous Reserve, Peru
Goal 1: To build the Coco Caravan chocolate studio
Goal 2: Purchase a new cacao grinder for larger batches and a chocolate depositing machine
For over five years our business model has been about organic growth both in a product sense and as a company. This approach means that our development is achieved independently and in a steady manner; we operate on a very human scale. The time has come when we happily need more space to continue in this way. As a family business we also need to maintain the connection to family. That is why we want to build the chocolate studio ourselves so we can continue to expand and be close to home.
Sharing the joy of our chocolate is an important motivation in the making process and in this studio we can do that with more freedom. We will have more space to:
- develop flavours that enhance the cacao experience
- continue to support small indigenous farming communities and work with the heritage beans they harvest
- experiment with new making techniques
- maintain our highest quality standards
- enable people to come in and work with us
- enable groups to join us for chocolate workshops.
Chocolate Parties & Events
We have had many chocolate pairing nights, chocolate workshops and vegan events. And we would love to do many more, inviting other inspiring makers and creators to share their stories; to indulge in chocolate and their own craft of making.
Help us realise this project and get some amazing chocolate in return. Or come along to one of our events filled with raw chocolate magic.
The longer promotional version
Risks and challenges
Our chocolate making and wrapping is already running smoothly. In 2017 we made by hand about 26,000 chocolate bars and we are stocked in 40 independent stores as well as running a vibrant online service already.
So the chocolate rewards in this Kickstarter project are already being produced and the limited edition Bean to Bar series will commence September 2018.
Coco Caravan's founder Jacques Cöp has an extensive career history in cooking, chocolate making and as an ecologist. He has more than 10 years project management experience working in ecology. For the past five+ years he has been engaged with his chocolate business world full-time and is making international tracks in the raw and vegan chocolate milieu.Learn about accountability on Kickstarter
- (30 days)