Journey through cocoa origins
Belcolade’s cocoa experts travel to the farthest corners of the world in search of cocoa beans that truly reflect their unique and rare terroirs, each with distinctive characteristics.
This journey spans the landscapes of the Caribbean, South America, Africa, parts of Asia, Oceania and beyond. The terroirs of these regions represent far more than soil and bean variety - they encompass centuries of tradition and local know-how.
Where taste begins
When paired with authentic farming techniques and the high standards of Cacao-Trace cocoa fermentation and drying, the result is cocoa beans with an exceptional natural depth of flavour.
Belcolade’s chocolate experts are dedicated to preserving the richness and uniqueness of these beans. They carefully craft chocolate recipes and refine processing methods to enhance each bean’s natural flavour profile.
A fruity flavoured melody from Peru
As the birthplace of cocoa, the Amazon has shaped the biodiversity of cocoa we know today- making Peru a key origin in chocolate history.
Belcolade works hand in hand with local farmers, blending ancestral knowledge with modern quality standards to produce cocoa of exceptional quality and character. Rooted in Inca traditions and enriched by the country's strict controls, Peru's cocoa delivers a vibrant, fruity flavour that reconnects chocolate lovers with the origins taste.
The rich nutty flavour of Venezuela
Venezuela’s diverse landscapes ranging from majestic mountains to lush rainforests and sun-soaked beaches- create the ideal setting for cultivating prized Criollo and Trinitario cocoa beans.
As one of cocoa’s original homelands, Venezuela produces Criollo beans known for their mildness, creamy white colour, and complex, nutty flavour. Carefully crafted, this chocolate offers a rich and warm profile that takes you back to the roots of taste, deep in the heart of the Amazon.
A majestic tropical bouquet from the Philippines
In the heart of the Philippines, cocoa tells a story of heritage and indulgence. Inspired by the iconic Chocolate Hills, the only natural landmark named after chocolate- this origin captures the country’s enchanting spirit.
Thanks to expert local fermentation, the full character of the beans is brought to life, resulting in a distinctive chocolate that delights connoisseurs around the world.
Unexpected flavours from Vietnam
Sourced mainly from the Mekong Delta Asia’s ‘Little Venice’.
Vietnamese cocoa flourishes in small, family-run plantations where each tree is carefully selected and nurtured.
This region’s low pH soil is perfect for cultivating Trinitario cocoa, giving it a distinctive acidic bite.
Through Belcolade’s Cacao-Trace fermentation process, these vibrant notes are preserved and enhanced, revealing the bean’s full, unexpected flavour potential.
Deep and intense cocoa notes from Cameroon
Cameroon, often described as “Africa in miniature,” is a land of striking contrasts- ranging from pristine coastlines to towering mountains, arid deserts to lush rainforests and savannas - teeming with vibrant, colourful wildlife. This diversity of landscapes mirrors the richness of the continent itself.
Thanks to expertly controlled Cacao-Trace fermentation, these beans reveal their full potential, delivering deep, intense, and vibrant cocoa notes distinctive to the region.
Pure and natural fruity tastes from Papua New Guinea
High in the mountains along the Sepik River, Papua New Guinea’s cocoa thrives in rich Pacific soil, offering a naturally fruity and pure flavour.
To preserve this unique profile, Belcolade introduced a pioneering, smoke-free Cacao-Trace drying method - unlike traditional wood-fire drying that overwhelms the cocoa's natural notes.
This exclusive process, developed with local partners, makes it possible to reveal the true taste of Papua New Guinea’s exceptional mountain-grown cocoa.
Rich and flavourful cocoa intensity from Uganda
Known as the Pearl of Africa, Uganda’s fertile landscapes and dark mineral-rich soil create the ideal conditions for bold cocoa to thrive.
This unique terroir yields a robust yet complex cocoa, bursting with rich intensity and deep flavour.
Product collection
Belcolade Origins Venezuelan milk chocolate buttons (43.5%) - 15kg
Belcolade Origins Peruvian dark chocolate buttons (64.5%) - 15kg
Belcolade Origins Vietnamese cacao-trace milk chocolate buttons (45%) - 15kg
Belcolade Origins Ecuadorian cacao-trace dark chocolate buttons (71%) - 15kg
Belcolade Origins Ecuadorian cacao-trace dark chocolate buttons (71%) - 1kg
Belcolade Origins Cameroon cacao-trace milk chocolate buttons (45%) - 5kg & 15kg
Belcolade Origins Papua-New Guinea cacao-trace white chocolate buttons (36%) - 5kg & 15kg
Belcolade Origins Philippines cacao-trace dark chocolate buttons (68%) - 5kg & 15kg
Belcolade Origins Vietnam cacao-trace dark chocolate buttons (73%) - 5kg & 15kg
Belcolade recipes
Single origin Cameroon milk chocolate drink
A refreshing jasmine-infused milk chocolate drink crafted with single origin Cameroonian chocolate.
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Spiced Papua New Guinea white chocolate truffle recipe
A smooth white chocolate and anise ganache, enrobed in luscious white chocolate.
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Hot cross chocolates recipe
A hot cross bun-inspired chocolate filled with spiced single origin chocolate ganache.
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Dark chocolate brownie recipe
Rich dark chocolate brownies made with single origin Papua New Guinea chocolate.
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Chai Latte chocolate snacking bars
The spicy flavour of the chai is complimented perfectly by the creaminess of the chocolate in these colourful bars.
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Vegan mint choc chip gelato
It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more! Vegan white base Ingredients 697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 75g Sucranna granulated sugar 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g pea protein 6g Sosa inulin, cold 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately. Once cooled, the base is ready to use. Assembly Ingredients 5000g vegan white base 200g Irca green mint paste 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired Method Warm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base. On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate.
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