We take a perfectionist approach to our chocolate making, obsessively roasting, winnowing, grinding and conching the cacao in small batches. Our range includes some purist origin bars alongside some bars with inclusions and alternatives to dairy and cane sugar. We have won several International Chocolate Awards and we are recognised as one of the world's most passionate chocolate makers.

We also create a range of bars from organic Belgian couverture. Organic farming on small plantations is in fact the best way to preserve biodiversity and achieve the highest flavours. The pesticide free agriculture allows midges to thrive and fertilize the cacao flowers, thus helping the plants to create the cacao pods and beans from which the chocolate is made. Not only is this organic technique the best way to farm cacao, it is the only good use for a midge we have ever heard of!

In December 2009 we opened a classical yet contemporary chocolaterie at 123 Bruntsfield Place, in the boutique shopping district and much loved residential area of Edinburgh. We aim to provide a unique and comfortable atmosphere for you to explore the delights of fine flavour chocolate.

Alastair & Friederike Gower, chocolate makers.

We propagated our own cacao seedlings, planted our first trees in 2009, and now farm 14 acres of cacao by hand on the North Shore of O‘ahu. We harvest the fruit, use wild fermentations, and dry the beans, up on the farm. We then hand craft small batches of chocolate bars at our solar-powered factory in Honolulu.

From 2009 to 2014 we were exclusively a farming operation. It takes roughly 5 years before the trees begin to produce cacao pods and in order to make ferments optimal you need to have enough seed harvested together, so we took a plunge into the deep end with a decade-long planting regime that now includes 14 acres. Straddling the 21st parallel, our farm is one of the northern-most plantations in the world.