The Origin of the Species.
Our noble cacao is grown in the dry, sandy soils of the Suhum district of Ghana. It’s here, where only the very highest quality, complex and intensely flavored beans are selected & hand-picked. Truly evolutionary.
Yayra Glover is a pioneer in Ghanaian organic agriculture and is responsible for creating a direct connection between farmers in the Suhum area and our Swiss manufacturing partners through the “Yayra Glover Project”.
We source our cacao from our partner Felchlin through their “Fair Direct” program, providing farmers with fair and sustainable working conditions and cacao prices that are considerably higher than Fairtrade levels.
The secret to great Swiss chocolate making has always been sheer dedication to absolute perfection. At Peter Who? we are partnering with the master-chocolatiers at Felchlin to continue this tradition, and taking our time to create our chocolate. A lot of time. Like, we need multiple Swiss watches to measure it.
Our beans are slowly and gently roasted in small batches. Roasting time and temperature are strictly controlled to bring out the distinctive aromas. Of course, as you would expect from the Swiss, exact roasting time and temperature are top secret and will never be disclosed.
Traditional conching releases even more hidden flavors through hours of friction and airing. It takes days of conching for our chocolates to bring out the characteristics of our recipe and create that melt-in-your-mouth trademark property of Swiss chocolate. Others take a few hours to make their chocolate. We take days. Crazy, right? But, you can taste the difference.
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