Chocolate has been part of our family since 1959. Back then it was an industrial operation – large scale, high volume, tonnes of chocolate a day. What we do now is slightly different. We work in 8kg batches. We make the best chocolate we can, not the most.

The decision to come back to chocolate happened in 2017, this time on our own terms. Living in Toronto at the time, we started experimenting in our apartment – roasting beans on the stovetop, tasting our way through different origins, learning what single origin chocolate could taste like when nobody was cutting corners. We also learned, the hard way, that a blender & an overly ambitious first batch is a combination best avoided. One emergency room visit later, we kept going.

Our friends & family became our unwilling test subjects, subjected to an endless rotation of bars – some excellent, some less so, all made with complete conviction. They were patient. The chocolate got better.

We now work out of a small workshop in the heart of Amman. Every batch is roasted, cracked, sorted, winnowed, ground & tempered in-house. Every bar is moulded & wrapped by hand. No additives, no emulsifiers, no artificial flavouring — nothing that doesn’t need to be there.

We source single origin cacao beans directly from farms we trust – ethically traded, organic where possible, always chosen for quality over convenience. Better prices for the farmers who grow them. Better beans for us. Better chocolate for you.

Across our range we use every part of the cocoa bean. The nibs become chocolate. The husks become cocoa tea. Nothing is wasted, nothing is an afterthought, & nothing leaves our workshop that we wouldn’t be proud to put our name on.

We’re proud to make true bean-to-bar chocolate in Amman, & proud to have been the first.